This was a light and lovely recipe!Ingredients Serves 4
|1 lb boneless pork chops,|
|1 sea salt, to taste|
|1 black pepper, freshly ground, to taste|
|1 tbsp olive oil,|
|2 clove garlic, minced|
|2⁄3 cup orange juice,|
|1⁄4 cup soy sauce, or coconut aminos|
|1 1⁄2 tbsp brown sugar, or coconut sugar|
|2 tsp water,|
|1 tsp corn starch, or arrowroot powder|
Prep 10 min
- Cook 15 min
- Ready 25 min
- Season both sides of each pork chop with sea salt and black pepper. Heat olive oil in a skillet over medium high heat. Add pork chops and cook for 3 to 4 minutes per side or until browned and no longer pink in the center. Remove from the skillet and set aside.
- Reduce heat to medium. Add garlic and saute for about 30 seconds. Pour in orange juice, soy sauce or coconut aminos, and brown or coconut sugar. Bring to a boil, scraping up any brown bits on the bottom of the pan. Mix together water and corn starch or arrowroot powder in a small bowl and pour mixture into the skillet while stirring constantly. Simmer for 2 to 3 minutes or until the sauce has thickened. Return pork chops to the skillet, turn to coat each side with sauce, and cook for 1 minute or until heated through.
Recipe originally inspired by AllRecipes with 5-star rating.