Excellent dish! I picked up a pound of boneless pork loinchops that I cut up in large pieces. I seasoned with salt and black pepper and dredged in flour. In a skillet I heated up the veg oil then cooked the pork chops, and set it aside. To the same skillet I added a little more oil, then I grated a ginger (thumb size) and added one garlic clove, chopped,and scraped the bottom bits up before adding the orange juice, soy sauce and brown sugar. I heated up the sauce to a boil. I actually used 2 naval oranges for the orange juice called for in this recipe. I also zested a little orange (1 tsp.)for a more stronger orange flavor. I thickened up the sauce with cornstarch and orange juice that I reserved on the side. I added the pork back and simmered for a few more minutes. Delicious and full of flavor! I was very pleased with this dish - easy to prepare and very tasty. I loved the orange sauce which was just right, not overpowering at all. The brown sugar was a better choice for the orange sauce. The orangey aroma was inviting as well. I served this with, "Colorful Fried Rice," and "Garlic Broccoli Spears," also from this website.
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Excellent dish! I picked up a pound of boneless pork loinchops that I cut up in large pieces....