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Pork with Tangy Citrus Sauce

Recipe photo courtesy of Anson Smart
Total Time Prep Servings



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How would you rate this recipe?
  • Sohail Shaikh
    11 MAY, 2014
    Very nice blog and articles. I am realy very happy to visit your blog. Now I am found which I actually want. I check your blog everyday and try to learn something from your blog Release
  • susantennis
    11 DEC, 2013
    Good recipe! I always make a recipe my own so I added about 1/2 t of Cajun seasoning to gluten free flour mixture. I also used an equal amount of frozen red cabbage and red onions, instead of all onions to increase the fiber content. I also pureed 3 mandarin oranges instead of just juice to increase the fiber content. Lastly, I used maple syrup instead of sugar. Adding maple syrup changed the flavor profile from something like sauerkraut to something like coleslaw. It was very good.
  • Emily Magnuson
    18 FEB, 2013
    Second, I bought the bottled lime juice and the recipe still tasted really great. It saved me $3 and the pork and sauce still tasted citrusy and tangy and a tad sweet! This recipe is also very nice because you end up with a moist pork chop.
  • Emily Magnuson
    18 FEB, 2013
    Really yummy! I made this recipe today and I would make a couple changes. First, I followed the recipe to a T and when it was 'done' the pork had not yet reached 160 degrees, which is the temperature deemed safe to eat pork. So I would immediately put a lid on it, so the pork can cook longer and you won't loose all of the yummy juices. Cook the pork with a lid on it, 10 minutes longer and then check temperature.

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