(Making up for posts lost...) This post was meant for last Wednesday. This was the first time we had made pork chop and it came out spectacularly. The meat was just right, and the sauce was amazing. We rarely make non-asian type foods, and this was a good surprise (courtesy of Shannon).
Garlic Orange Pork Chops:
Followed recipe here (1) with minor changes. Came out delicious and even better the next day after it had sat in its sauce.
- 5 1" Thick Pork Chops
- 1 head Garlic (minced)
- 1 Lime (squeezed)
- 1 cup Orange Juice
- 1/2 cup White Wine
- 1 Onion (chopped)
Heat up oil in a large pan to medium-high heat. Toss in as many chops as will fit on the pan. Fry until golden brown on that side. Flip over. Add half of the garlic and let fry in the oil. After both the pork and garlic are golden, add half of the lime, orange juice, and white wine mixture. Bring liquid to boil. Cover and cook for 5-10 minutes. Should be cooked all the way through. Toss onion in the sauce. Repeat with the remainder (other half) of the chops.
Served with rice. Amazing taste, strangely reminded of tomato even though there was none inside. Enough for 4 and 2 lunches the next day. Smells as good as it tastes. Enjoy.
Cites:
(1) http://www.epicurious.com/recipes/food/views/Garlic-Orange-Pork-Chops-11520
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