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Ingredientes
- 1/3 c. fresh orange juice
- 2 tsp grated orange peel
- 1/4 c. chicken broth
- 1 Tbsp. soy sauce
- 1 Tbsp. brown sugar - (packed)
- 1 tsp salt
- 1/4 tsp Chinese five-spice pwdr
- 4 x pork chops, each 1/2" thick (1 to 1 1/2 lbs
- 1 Tbsp. vegetable oil
- 1Â 1/2 tsp chopped garlic
- 1 tsp chopped ginger
- 1/4 tsp crushed red pepper
- 1 sm onion thinly sliced
- 2 tsp cornstarch dissolved in
- 4 tsp water
- Â Â Orange slices for garnish
- Â Â Orange peel cut in thin strips for garnish
Direcciones
- Combine the sauce ingredients in a small bowl; set aside. Combine the salt and five-spice in a small bowl; sprinkle over the pork chops.
- Place a wide nonstick frying pan over high heat till warm. Add in 2 tsp. of the oil, swirling to coat the bottom of the pan. Add in the pork chops and brown for 2 min on each side; remove. Add in the remaining tsp. of oil to the pan, swirling to coat the surface. Add in the garlic, ginger, red pepper, and onion and stir-fry till the onion is softened, about 2 min.
- Return the pork chops to the pan; reduce the heat to low. Pour the sauce over the chops, cover, and simmer till the meat is no longer pink, 5 to 7 min. Transfer the chops to a hot serving platter. Add in the cornstarch solution to the pan and cook, stirring, till the sauce boils and thickens. Pour over the chops. Garnish with orange slices and orange peel.
- This recipe yields 4 servings.
- Microwave Method: In step 2, combine the oil, garlic, ginger, red pepper, and onion in a shallow microwave-safe casserole and heat on high for 2 min. Stir, place the pork chops on top, and pour the sauce over the meat. Cover and cook on high till the pork is no longer pink, about 7 min. Remove the chops to a hot serving platter. Stir the cornstarch solution into the casserole, cover, and cook on high till the sauce boils and thickens, about 2 min. Serve as above.
- Comments: Braising is one of the most popular cooking techniques in many parts of China. You'll understand why once you sample these pork chops prepared in a tangy orange sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 4 servings | |
| Calories 248 | |
| Calories from Fat 167 | 67% |
| Total Fat 18.64g | 23% |
| Saturated Fat 5.96g | 24% |
| Trans Fat 0.09g | |
| Cholesterol 40mg | 13% |
| Sodium 1591mg | 66% |
| Potassium 327mg | 9% |
| Total Carbs 11.39g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 5.78g | 4% |
| Protein 8.41g | 13% |
