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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Finely grate zest from one orange into a small bowl, then squeeze 1 cup juice from oranges. Stir in lime juice. Set aside.

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  • Season pork with salt and pepper, then press in flour to coat, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high until shimmering. Add pork and cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate. Reduce heat to medium and add remaining tablespoon oil. Add onion, season with salt, and cook, scraping up browned bits, until crisp-tender, 2 minutes. Add garlic and cook 1 minute, stirring.

  • Add juices and zest and bring to a boil and cook until reduced by 1/4 about 3 minutes. Stir in 1 to 2 teaspoons sugar, if desired. Return pork to pan and simmer until sauce is slightly thickened, 1 to 2 minutes.

Reviews (4)

5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
05/11/2014
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
Rating: Unrated
12/11/2013
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.
Rating: Unrated
02/18/2013
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.
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Rating: Unrated
02/18/2013
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.