MUSHROOM-ORANGE CHOP

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Mushroom-Orange Chop image

Joan Nichols of Sarnia, Ontario suggest Mushroom-Orange Chop as a small main dish that's big on flavor. "The marmalade in the sauce gives the moist pork chop a tasty tang I really enjoy," she remarks.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 1 serving.

Number Of Ingredients 8

1 butterfly pork chop (3/4 inch thick)
2 teaspoons vegetable oil
2 green onions, thinly sliced
2 fresh mushrooms, chopped
1 garlic clove, minced
2 tablespoons orange marmalade
1 teaspoon soy sauce
1 tablespoon sunflower kernels, optional

Steps:

  • In a skillet over medium heat, brown pork chop in oil on both sides. Continue cooking until a thermometer reads 160°-170°, about 6 minutes. Remove and keep warm. In the same skillet, saute onions, mushrooms and garlic until tender. Add marmalade and soy sauce; cook and stir until heated through. Pour over chop. Sprinkle with sunflower kernels if desired.

Nutrition Facts :

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