Happy “Hump” Day from the Hungry Southern Belle house! As you’re making plans for this Fathers Day weekend, I thought you might like a yummy recipe for a pork dish with a complex orange flavor profile. We served it on top of a bed of brown rice udon noodles drizzled with the remaining sauce to give it a bit of an Asian flair. This is an easy recipe to prepare but is impressive in both presentation and flavor! It’s sure to please!!!! Enjoy y’all!
Braised Pork Chops with Orange Sauce
(serves 6 – recipe courtesy of Flavor without FODMAPs Cookbook)
- 6 boneless pork chops, about 3/4 inch thick
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 cloves garlic, peeled and quartered
- 1 tablespoon olive oil
- 2 teaspoons ginger root, peeled and minced
- 1/2 cup orange juice
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon whole-grain mustard
- Place pork chops in a sealed zipper-top bag with the salt, pepper, olive oil and garlic. Shake the bag to mix the ingredients and coat the pork on all sides. Marinate in the refrigerator for at least 1 hour or up to 24 hours.
- In a small bowl, combine the ginger, orange juice, soy sauce and mustard. Set aside.
- Remove pork chops from bag and discard bag and garlic.
- Heat a large non-stick skillet over medium-high heat. Brown the chops for @ 2 minutes per side. Pour the orange juice mixture over the chops so it can simmer in the sauce. Reduce heat to low, cover and simmer for approximately 10-15 minutes or until the pork is uniformly cooked.
- Serve chops together with warm sauce.