Back to Pork with Tangy Citrus Sauce All Reviews for Pork with Tangy Citrus Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 20 mins Servings: 4 pork-013-ed109281.jpg
Ingredients Ingredient Checklist 3 oranges 1/3 cup fresh lime juice (from 4 limes) plus wedges for serving 4 boneless pork loin chops (1 pound total) Coarse salt and pepper 3 tablespoons all-purpose flour 2 tablespoons olive oil 1 large red onion, thinly sliced 2 to 3 garlic cloves, minced Sugar (optional)
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 20 mins Servings: 4 pork-013-ed109281.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 4
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 4
4
pork-013-ed109281.jpg
pork-013-ed109281.jpg
Ingredients
Ingredients
- 3 oranges 1/3 cup fresh lime juice (from 4 limes) plus wedges for serving 4 boneless pork loin chops (1 pound total) Coarse salt and pepper 3 tablespoons all-purpose flour 2 tablespoons olive oil 1 large red onion, thinly sliced 2 to 3 garlic cloves, minced Sugar (optional)
Directions
Finely grate zest from one orange into a small bowl, then squeeze 1 cup juice from oranges. Stir in lime juice. Set aside.
Season pork with salt and pepper, then press in flour to coat, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high until shimmering. Add pork and cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate. Reduce heat to medium and add remaining tablespoon oil. Add onion, season with salt, and cook, scraping up browned bits, until crisp-tender, 2 minutes. Add garlic and cook 1 minute, stirring.
Add juices and zest and bring to a boil and cook until reduced by 1/4 about 3 minutes. Stir in 1 to 2 teaspoons sugar, if desired. Return pork to pan and simmer until sauce is slightly thickened, 1 to 2 minutes.
Reviews (4)
Add Rating & Review 5 Ratings 5 star values: 5 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Reviews (4)
Add Rating & Review 5 Ratings 5 star values: 5 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
5 Ratings 5 star values: 5 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 Ratings 5 star values: 5 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 Ratings 5 star values: 5 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 5 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 05/11/2014 Very nice blog and articles. I am realy very happy to visit your blog. Now I am found which I actually want. I check your blog everyday and try to learn something from your blog Release Martha Stewart Member Rating: Unrated 12/11/2013 Good recipe! I always make a recipe my own so I added about 1/2 t of Cajun seasoning to gluten free flour mixture. I also used an equal amount of frozen red cabbage and red onions, instead of all onions to increase the fiber content. I also pureed 3 mandarin oranges instead of just juice to increase the fiber content. Lastly, I used maple syrup instead of sugar. Adding maple syrup changed the flavor profile from something like sauerkraut to something like coleslaw. It was very good. Martha Stewart Member Rating: Unrated 02/18/2013 Second, I bought the bottled lime juice and the recipe still tasted really great. It saved me $3 and the pork and sauce still tasted citrusy and tangy and a tad sweet! This recipe is also very nice because you end up with a moist pork chop. Martha Stewart Member Rating: Unrated 02/18/2013 Really yummy! I made this recipe today and I would make a couple changes. First, I followed the recipe to a T and when it was 'done' the pork had not yet reached 160 degrees, which is the temperature deemed safe to eat pork. So I would immediately put a lid on it, so the pork can cook longer and you won't loose all of the yummy juices. Cook the pork with a lid on it, 10 minutes longer and then check temperature.Martha Stewart Member
Rating: Unrated 05/11/2014
Very nice blog and articles. I am realy very happy to visit your blog. Now I am found which I actually want. I check your blog everyday and try to learn something from your blog Release
Rating: Unrated
Rating: Unrated 12/11/2013
Good recipe! I always make a recipe my own so I added about 1/2 t of Cajun seasoning to gluten free flour mixture. I also used an equal amount of frozen red cabbage and red onions, instead of all onions to increase the fiber content. I also pureed 3 mandarin oranges instead of just juice to increase the fiber content. Lastly, I used maple syrup instead of sugar. Adding maple syrup changed the flavor profile from something like sauerkraut to something like coleslaw. It was very good.
Rating: Unrated 02/18/2013
Second, I bought the bottled lime juice and the recipe still tasted really great. It saved me $3 and the pork and sauce still tasted citrusy and tangy and a tad sweet! This recipe is also very nice because you end up with a moist pork chop.
Really yummy! I made this recipe today and I would make a couple changes. First, I followed the recipe to a T and when it was ‘done’ the pork had not yet reached 160 degrees, which is the temperature deemed safe to eat pork. So I would immediately put a lid on it, so the pork can cook longer and you won’t loose all of the yummy juices. Cook the pork with a lid on it, 10 minutes longer and then check temperature.
All Reviews for Pork with Tangy Citrus Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pork with Tangy Citrus Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
