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8Ingredients
20Minutes
40Calories
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Ingredients
US|METRIC
6 SERVINGS
- 6 boneless ribeye (rib) pork chops (1-inch thick)
- 2 tsp. vegetable oil
- 1 cup orange juice
- 1/2 cup onions (chopped)
- 1/2 cup water
- 1/2 tsp. dried thyme
- salt (to taste)
- pepper (to taste)
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Directions
- Heat oil in large nonstick skillet over medium-high heat. Brown chops 2-3 minutes on each side; add orange juice, onion, water, thyme, salt and pepper to skillet. Bring to boiling, cover; reduce heat to a simmer and cook for 7-8 minutes, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Remove chops to a serving platter, keep warm.
- Cook orange juice mixture, uncovered, over high heat until sauce thickens slightly. Spoon sauce over pork chops.
NutritionView More
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40Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories40Calories from Fat20 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat0g |
| Cholesterol |
| Sodium130mg5% |
| Potassium125mg4% |
| Protein<1g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber<1g3% |
| Sugars4g |
| Vitamin A2% |
| Vitamin C35% |
| Calcium2% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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