olive oil
salt and pepper
8 T. brown sugar
1 t. cinnamon
3 whole cloves (or 1/2 t. ground cloves)
1/2 c. ketchup
2 t. prepared mustard
2 T. white vinegar
11-16 oz can mandarin oranges, reserve juice
Salt and pepper pork chops and brown in small amount of olive oil. Drain can of oranges. Set oranges aside. Mix remaining ingredients with juice. Pour over chops. Simmer 30-45 minutes. Flip chops halfway through. Add oranges before serving for extra zest.
I like to serve these with cinnamon apples, broccoli and rice casserole, or just plain broccoli, and a tossed salad. YUM!
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