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Categories:
pork chops canola oil brown sugar apple cider vinegar soy sauce molasses orange rind cornstarch water orange rice
Viewed: 37 - Published at: a year agoIngredients
- 4 boneless pork chops
- 2 teaspoons canola oil
- 12 cup packed brown sugar
- 13 cup apple cider vinegar
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon molasses
- 1 teaspoon grated orange rind
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1 large navel orange, peeled and sectioned
- 3 cups cooked rice
Method
- Heat canola oil in large skillet.
- Brown pork chops on both sides.
- Remove pork chops from pan; keep warm.
- In same pan, combine the brown sugar, vinegar, soy sauce, molasses and orange peel; stir until well blended.
- Return pork chops to pan; cover and simmer for 15 minutes.
- Remove pork chops from pan; keep warm.
- Combine cornstarch and water until smooth; stir into pan juices.
- Bring to a boil and cook for 2 minutes, until thick, stirring constantly.
- Add orange sections, and continue stirring another minute until orange heated through.
- Serve sauce and pork chops over hot rice.
