Recipes Orange Pork Chops (Entree)

Number of Servings
    • (4) 4-oz. boneless pork loin chops
    • 1/3 cup reduced-sugar orange marmalade
    • 2 tbsp. Dijon mustard
    • 1 bunch green onions, trimmed
    • 2 cups Mandarin oranges
    • nonstick cooking spray



Preheat broiler or outdoor grill to high. In a small saucepan, combine marmalade and mustard; heat to medium, stirring constantly until marmalade is melted; remove from heat and set aside. Drain juice from oranges; set fruit aside. Place chops on broiler pan. Broil about 4 inches from heat for 6 minutes; turn and broil 2 more minutes. Spoon half of marmalade glaze over chops; continue broiling 3 to 4 minutes more or until chops are no longer pink. While meat is cooking, slice green onions diagonally into 1-inch pieces. Stir-fry in skillet coated with cooking spray 2 minutes or until tender-crisp. Stir in remaining glaze until heated and add oranges; serve over chops.


Nutrition Information

179 Calories; 4g Fat (22.0% calories from fat); 15g Protein; 20g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 125mg Sodium.