April 21, 2017
Dinner, Main Dish, Pork,
Chops, Fruit, Lemon, Orange, North American, Easy/Beginner Cooking, Fall/Autumn, Weeknight Meals, Skillet, Stove Top, Gluten-Free, High Protein, Low Fat, Low Sodium, No Eggs, Non-Dairy, Make it from scratch more
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"This is out of a TOH cookbook. It was sent in by Brenda W from Egbert, Ontario."
In a large skillet coated with nonstick cooking spray, brown chops on both sides over medium-high heat. Season with pepper and paprika. Combine jelly, juices, mustard and ginger; pour over chops. Cover and simmer for 15 minutes. Turn chops; cover and simmer for 15 minutes. Top each chops with an orange and lemon slice. Cover and cook 6-8 minutes longer or until meat juices run clear.
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This was fabulous! It was really easy to prepare too, and the pan sauce was so good. The sauce was thin and didn't stay on the chops, so I included a little condiment bowl of sauce with each serving which made a great dipping sauce. I made this exactly as written with no adjustments and it was spectacular. I'll definitely make this again. Thanks, TeresaS.