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Pork Chops with Oranges
Yield: 4 Servings

4 pork loin chops; about 8 oz each, cut 1-inch thick
1/2 c orange juice
2 T soy sauce
1 T vegetable oil
1 T dry sherry
1 T apricot preserves
1 ts prepared mustard
1/2 ts sesame oil
1/8 ts ground ginger
1/8 ts crushed red pepper flakes
1/8 ts salt
1 ts cornstarch
2 oranges or 4 tangerines; peeled and sliced

Trim fat from pork chops and discard; set chops aside. In a 9-inch
square glass baking dish, combine orange juice, soy sauce, oil,
sherry, apricot preserves, mustard, sesame oil, ginger, red pepper
flakes and salt. Add chops and turn to coat both sides. Cover
dish and marinate 8 hours or overnight in refrigerator, turning
occasionally.

Preheat broiler. Remove chops and place on rack of broiler pan.
Reserve marinade. Broil chops about 5-inches from heat source
10-12 minutes on each side or until pork is no longer pink.

Pour marinade into a 1-quart saucepan. Stir or whisk in cornstarch.
Bring to a boil over medium-high heat, stirring constantly. Place
broiled chops on a heated serving platter. Garnish with oranges
or tangerines. Serve with the sauce on the side or poured over
the chops. Yield: about 1/2 cup of the sauce.

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