Thursday, May 23, 2013
Get ready for a taste of the tropics. These topped chops are covered with mandarin oranges and cloves to set them apart from bland and boring pork chops that lead to the dinner doldrums.
At a glance
6 pork chops
1 Tbls. vegetable oil
1 can (11 oz.) mandarin oranges, drained
1/2 tsp. ground cloves
Pepper to taste
Brown the pork chops on both sides in vegetable oil. Top with the oranges; then sprinkle with cloves and pepper. Cover and cook over a medium-high heat until the juices run clear.