Recipe by National Pork Board
"A quickly braised skillet supper like this savory pork chop dish means hearty eating in a hurry. Add crusty rolls and a green vegetable to complete the meal."
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boneless pork center loin chops, 3/4-inch thick
freshly ground black pepper
finely chopped ginger root
Fresh sliced oranges
very good recipe. i used a pork loin roast and glazed it during the last half of cooking. will definatly make again.
This was simple and tasted great! I used 4 Bone-in chops, cause that's what I had, and the sauce was just enough for 4 chops... so I would definitely make more sauce if making 6 chops. I used powdered ginger instead of fresh (what I had) and left out the watercress and orange garnish (did not have on hand). I served this over brown rice with a salad on the side and had the whole thing on the table in less than 30 minutes! Woo Hoo! :)
We loved this. Double the sauce and reduce it for more flavor and thicker consistency.
Very good - but I definitely recommend doubling the sauce. For 6 pork chops, there is barely enough to cook all of them in, let along "pass around." Once I got enough sauce going, this was excellent. I didn't have any watercress - served this on chopped butter lettuce with parsley. Thanks!!
This was good. A little salty, but we served it over plain white rice which made it fine. Not very orange-mustard. Would add more of both next time and less soy sauce.
Very simple and very tastey!!! Would recommend to those that need a great meal in a hurry.... Not big on grated ginger so I did not put that on there...
My husband is still raving about the sauce! I followed the recipe and the advice of the other reviews doubling the sauce. I served over wild rice with cauliflower. Very easy for a weeknight dinner! Going to try it over chicken breast too.
Wow! Tasty all the way through!
* Percent Daily Values are based on a 2,000 calorie diet.
Braised Pork Chops with Orange-Mustard Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 129
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