Smothered pork chops with citrus parsley

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PREP TIME

10 min

Makes

4 servings

* PLUS Cooking time: 11 minutes
Smothered pork chops with citrus parsley

Roberto Caruso


Ingredients

  • 4 bone-in pork chops , each about 1/3 in. thick
  • 1 tbsp lemon pepper seasoning
  • vegetable oil
  • 2 large tomatoes
  • 1 orange
  • 1 onion , chopped
  • 1 garlic clove , minced
  • 1/4 cup chopped fresh parsley

Instructions

  • Sprinkle pork chops on both sides with lemon-pepper seasoning and rub in. Lightly oil a large frying pan and set over medium-high heat. When hot, add pork. Cook until golden, 2 minutes per side. Remove to a plate.
  • While pork is cooking, coarsely chop tomatoes. Finely grate 1 tsp (5 mL) peel from orange. Squeeze out 1/3 cup (75 mL) juice. Once pork is removed to a plate, add tomatoes, juice, peel, onion and garlic to pan. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom to add flavour. Return pork and any accumulated juices to pan. Reduce heat to medium. Cover and simmer until pork is firm to the touch, 5 to 6 more minutes, turning meat partway through cooking.
  • Meanwhile, chop parsley. When chops are cooked remove to a large plate. To thicken sauce, increase heat to high. Stir often, uncovered, until thickened, 2 to 4 minutes. Pour over chops. Sprinkle with parsley. Great with rice and green beans.

Nutrition (per serving)

  • Calories
  • 205,
  • Protein
  • 22 g,
  • Carbohydrates
  • 10.8 g,
  • Fat
  • 8.4 g,
  • Fibre
  • 1.9 g,
  • Sodium
  • 91 mg.

Supermarket pork chops are just the ticket for a quick-fix dinner. Dress them up with vibrant red tomatoes, onions and a zesty hit of orange and lemon peel.

Time Saver

Using frozen chopped onions can shave minutes off dinner prep time, and they’re a terrific substitute for fresh onions.

Shopping tip

Look for frozen chopped onions in the freezer section of large grocery stores or bulk food stores.

Homemade lemon-pepper seasoning

Stir 1 tbsp (15 mL) finely grated lemon peel with 1/2 tsp (2 mL) each dried onion powder, salt and freshly ground black pepper and a generous pinch of sugar.

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