Post by Jay on Nov 27, 2004 15:40:26 GMT -6
Baked Pork Loin Chops with Orange rice
2 pounds pork loin chops
1/2 cup flour
Salt and pepper
1/4 cup vegetable oil
1 small onion, chopped
2 cups wild rice, cooked
1/2 cup orange juice
1/4 cup chopped pecans
1 Tbsp. lemon juice
1 Tbsp. grated orange rind
Place flour and salt and pepper in a bag and coat each pork chop. Heat oil in a skillet and brown pork chops and onion. Meanwhile cook rice according to manufacturer's instructions except replace 1/2 cup of the required water with orange juice. When rice has finished cooking, place in a 13 x 9 inch baking dish and stir in onion, pecans, lemon juice and grated orange rind. Place pork chops over mixture and bake covered for 35 minutes at 350 degrees.
The Skinny: Use olive oil instead of vegetable oil if you prefer. Use reduced sugar orange juice. You can also skip the flour coating on the chops to cut down on some calories. Just brown the chops in the oil along with the onion.
Jay
2 pounds pork loin chops
1/2 cup flour
Salt and pepper
1/4 cup vegetable oil
1 small onion, chopped
2 cups wild rice, cooked
1/2 cup orange juice
1/4 cup chopped pecans
1 Tbsp. lemon juice
1 Tbsp. grated orange rind
Place flour and salt and pepper in a bag and coat each pork chop. Heat oil in a skillet and brown pork chops and onion. Meanwhile cook rice according to manufacturer's instructions except replace 1/2 cup of the required water with orange juice. When rice has finished cooking, place in a 13 x 9 inch baking dish and stir in onion, pecans, lemon juice and grated orange rind. Place pork chops over mixture and bake covered for 35 minutes at 350 degrees.
The Skinny: Use olive oil instead of vegetable oil if you prefer. Use reduced sugar orange juice. You can also skip the flour coating on the chops to cut down on some calories. Just brown the chops in the oil along with the onion.
Jay