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Pork chops with orange-raisin sauce
Servings
4
Ingredients
3 ml (1/2 tsp.) olive oil
4 duBreton center cut pork chops, bone-in (French style), 2 à 2,5 cm (3/4 to 1 inch) thick
190 ml (3/4 cup) orange marmalade
30 ml (2 tbsp.) golden raisins
65 ml (1/4 cup) orange juice
65 ml (1/4 cup) coarsely chopped walnuts
4 duBreton center cut pork chops, bone-in (French style), 2 à 2,5 cm (3/4 to 1 inch) thick
190 ml (3/4 cup) orange marmalade
30 ml (2 tbsp.) golden raisins
65 ml (1/4 cup) orange juice
65 ml (1/4 cup) coarsely chopped walnuts
- Heat oil in large nonstick skillet over medium-high heat.
- Cook chops, browning evenly and turning once, about 10 to 12 minutes total.
- Remove chops from pan and keep warm.
- Add marmalade, raisins and orange juice to skillet
- Cooking over low heat and stirring to remove any brown bits from bottom of skillet.
- Stir in walnuts
- Serve sauce over chops.
*Want to know when chops are done? Press the top center of the pork chop lightly with a pair of tongs; if it's almost firm, it's done perfectly. There still should be a little "give."
Nutrient analysis per serving: Nutrient analysis per serving: 457 calories, 27 grams protein, 45.9 g carbohydrates, 19.6 g fat, 5.7 g saturated fat, 78 mg cholesterol, 102 mg sodium, 38% calories from fat, 39% calories from carbohydrates.
