Ingredients
1 can (11 ounces) mandarin oranges1 tablespoon cornstarch5 green onions, sliced1/4 cup packed brown sugar1/4 cup ketchup1 tablespoon cider vinegar1 teaspoon prepared mustard1/2 teaspoon salt1/2 teaspoon ground cinnamon3 whole cloves6 boneless pork loin chops (4 ounces each)1 tablespoon butter
Preparation
Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 3 tablespoons reserved juice until smooth; set aside. In another small bowl, combine the onions, brown sugar, ketchup, vinegar, mustard, salt, cinnamon, cloves and remaining juice; set aside.
In a large nonstick skillet, brown pork chops in butter on both sides. Add onion mixture; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°, turning chops once.
Remove pork and keep warm. Discard cloves. Stir cornstarch mixture into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in oranges. Serve with pork chops.
