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Recipe : Entry # 4838
Beckey Youngblood
Recipe Title
Pork Chops with Mustard Sauce
Recipe Theme
Main Dishes
Dixie EC
8 (2-ounce) center-loin pork chops
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
Vegetable cooking spray
1 teaspoon olive oil
1/2 cups orange juice concentrate, undiluted
2 tablespoons lemon juice
2 tablespoons minced green onions
2 tablespoons Dijon mustard
1 teaspoon brown sugar
1 teaspoon dried basil
1/4 teaspoon curry powder
Red pepper, to taste
Trim fat from chops and discard. Combine flour, salt and pepper in a small bowl and stir well. Dredge chops in the flour mixture. Coat a large, nonstick skillet with cooking spray and add oil. Place over medium-high heat until hot. Add chops and cook three to five minutes on each side or until tender. Transfer chops to serving plates and keep warm. Add green onions and remaining ingredients to the orange juice mixture and cook, stirring frequently, over medium heat for one minute or until thickened. Spoon sauce over chops.