Mushroom-Orange Chop Recipe

Mushroom-Orange Chop Recipe

  • 1 (3/4 inch) butterfly pork chop
  • 2 teaspoons vegetable oil
  • 2 green onions, thinly sliced
  • 2 fresh mushrooms, chopped
  • 1 garlic clove, minced
  • 2 tablespoons orange marmalade
  • 1 teaspoon soy sauce
  • 1 tablespoon sunflower kernels (optional)
  1. In a skillet over medium heat, brown pork chop in oil on both sides. Continue cooking until a meat thermometer reads 160 – 170 degrees F, about 6 minutes. Remove and keep warm. In the same skillet, saute onions, mushrooms and garlic until tender. Add marmalade and soy sauce; cook and stir until heated through. Pour over chop. Sprinkle with sunflower kernels if desired.
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