Baked Orange Pork Chops
Looking for a pork chop recipe for busy weeknights? Try this simplified version of Orange Pork Chop Stir-fry. Use leftovers to make Fried Rice, or combine with lettuce in a wrap for lunch the next day.
4 boneless pork chops (about 1 1/2 pounds)
1/3 cup orange juice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 shallot, chopped
1/4 teaspoon chili sauce (or chili sauce with garlic)
Rinse the pork chops and pat dry. Combine the remaining ingredients. Place the chops in zip-locked plastic bags with the marinade.
Seal and refrigerate overnight, turning the bags occasionally to make sure the marinade covers all the pork chops.
Preheat the oven to 425 degrees Fahrenheit. Remove the chops from the bags. Bake the pork chops for 30 minutes, or until they reach an internal temperature of 160 degrees Fahrenheit.
Yield: 4 Servings
Each serving contains: Calories 279, 4 g Carbohydrates, 27 g Protein, 17 g Fat, (6 g Saturated Fat), 84 mg Cholesterol, trace Fibre, 361 mg Sodium, 562 mg Potassium.