Convenient orange juice concentrate adds fullness and flavor to the low-fat gravy with Orange Chops and Noodles. You won't even miss the taste of butter or margarine in the resulting sauce.
4 pork loin rib chops (1-1/4 to 1-1/2 pounds total)
Nonstick spray coating
1 medium onion, cut into thin wedges
1/4 teaspoon salt
1/8 teaspoon black pepper
3/4 cup frozen orange juice concentrate, thawed
1/2 cup water
1 12-ounce jar low-fat mushroom or brown gravy
1/4 cup fat-free dairy sour cream
1/4 teaspoon dried sage, crushed
6 ounces noodles, cooked and drained
Trim fat from chops. Spray an unheated large skillet with nonstick coating. Heat skillet over medium heat. Add chops and onion. Cook until chops are brown, turning once. Drain off fat.
Sprinkle chops with salt and pepper. Add 1/2 cup of the thawed concentrate and the water to the skillet. Bring to boiling; reduce heat. Cover and simmer over low heat about 30 minutes or until chops are tender and no longer pink in the center. Transfer chops and onions to serving platter; cover and keep warm. Discard cooking liquid.
In the same skillet combine the remaining thawed concentrate, the gravy, sour cream, and sage. Heat through. Serve chops and noodles with gravy.
Recipe makes 4 servings.
Serving size: 1 serving
Calories: 504; Total Fat: 16g; Saturated Fat: 5mg; Cholesterol: 118mg; Sodium: 700mg; Carbohydrates: 57g; Fiber: 1g; Protein: 33g
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