Spiced Orange Pork Chops With Onions

Recipe Ingredients

		Sauce
1/3 cup	78ml	Fresh orange juice
2 teaspoons	10ml	Grated orange peel
1/4 cup	59ml	Chicken broth
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Brown sugar - (packed)
		Pork Chops
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Chinese five-spice powder
4		Pork chops, each 1/2" thick - (1 to 1 1/2 lbs
		Total)
1 tablespoon	15ml	Vegetable oil
1 1/2 teaspoons	7.5ml	Minced garlic
1 teaspoon	5ml	Minced ginger
1/4 teaspoon	1.3ml	Crushed red pepper
1 teaspoon	5ml	Onion - thinly sliced (small)
2 teaspoons	10ml	Cornstarch - dissolved in
4 teaspoons	20ml	Water
		Orange slices for garnish
		Orange peel cut in thin strips - for garnish

Recipe Instructions

Combine the sauce ingredients in a small bowl; set aside. Combine the salt and five-spice in a small bowl; sprinkle over the pork chops.

Place a wide nonstick frying pan over high heat until hot. Add 2 teaspoons of the oil, swirling to coat the bottom of the pan. Add the pork chops and brown for 2 minutes on each side; remove. Add the remaining teaspoon of oil to the pan, swirling to coat the surface. Add the garlic, ginger, red pepper, and onion and stir-fry until the onion is softened, about 2 minutes.

Return the pork chops to the pan; reduce the heat to low. Pour the sauce over the chops, cover, and simmer until the meat is no longer pink, 5 to 7 minutes. Transfer the chops to a warm serving platter. Add the cornstarch solution to the pan and cook, stirring, until the sauce boils and thickens. Pour over the chops. Garnish with orange slices and orange peel.

This recipe yields 4 servings.

Microwave Method: In step 2, combine the oil, garlic, ginger, red pepper, and onion in a shallow microwave-safe casserole and heat on high for 2 minutes. Stir, place the pork chops on top, and pour the sauce over the meat. Cover and cook on high until the pork is no longer pink, about 7 minutes. Remove the chops to a warm serving platter. Stir the cornstarch solution into the casserole, cover, and cook on high until the sauce boils and thickens, about 2 minutes. Serve as above.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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