Orange pork chops

Judy Wisniewski


My hubby loves when I makes these, the aroma the five spice powder really gets the house excited!!

★★★★★ 1 vote


boneless pork chops
2 Tbsp
five spice seasoning
1 Tbsp
olive oil
2 clove
finely grated garlic
1 Tbsp
finely grated ginger
1 small
finely chopped onion
1 c
orange juice
2 Tbsp
soy sauce, low sodium
1-2 c
low soduim chicken broth
1/2 lb
sliced mushrooms
1 Tbsp
orange zest
salt and pepper to taste
cornstarch and water to thicken


1Coat the pork chops, both sides with the five spice seasoning
2Saute the pork chops in the olive oil until brown, remove the pork chops and keep warm in the oven
3Saute in the same pan for a few minutes onion garlic and ginger, making sure to scrap the little bits from the pork chops
4Add the orange juice, soy sauce, chicken broth, mushrooms and orange zest (reserving some of the zest for garnish) salt & pepper to taste to the pan bring to a boil.
5Return the pork chops to the gravy, turn down to meduim flame, cover and cook until the pork chops are no longer pink, 5-10 mins
6Add the cornstarch mixture to thicken the sauce
7Place the pork chops on a plate pour the sauce over and garnish with the zest.

About this Recipe

Course/Dish: Pork, Steaks and Chops