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Ingredients
US|METRIC
6 SERVINGS
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Directions
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Directions
- Stir together chili powder, paprika, garlic powder, red pepper flakes and cumin in small bowl. Preheat oven to 350 degrees F. Sprinkle chili mixture evenly on both sides of each pork chop, rubbing mixture into pork. Heat 1 tablespoon oil in cast iron or oven-safe skillet over medium-high heat. Place pork chops in hot oil to brown, turning once after 3 to 5 minutes. Add remaining tablespoon of oil if needed. Remove skillet from burner and place skillet in preheated oven. Bake pork chops 15 to 20 minutes or until internal temperature on a meat thermometer reads 145 degrees F. Remove chops to serving platter. Let stand 3 to 5 minutes before slicing.
- Add water to orange juice to measure 3/4 cup. Return skillet to range top. Stir flour into pan drippings, scrapping any brown bits from bottom of skillet. Gradually stir in combined orange juice and water, cooking over low heat mixtures thickens. Remove from heat and serve with pork chops.
- Serve with stone-ground grits, simmered greens or fried corn.
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol110mg37% |
Sodium540mg23% |
Potassium1170mg33% |
Protein48g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber1g4% |
Sugars1g |
Vitamin A20% |
Vitamin C15% |
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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