Shelly's Recipe

ORANGE CHOPS AND NOODLES

Category: Pork - Chops and Steaks

4 pork loin rib chops (1 1/4 to 1 1/2 lbs total)
Nonstick spray coating
1 medium onion, cut into thin wedges
1/4 tsp salt
1/8 tsp pepper
3/4 cup frozen orange juice concentrate, thawed
1/2 cup water
1 (12 oz) jar mushroom or brown gravy
1/4 cup dairy sour cream
1/4 tsp dried sage, crushed
6 oz 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. Serves 4