Source: National Pork Board

Pork chops simmered in a sweet and sour citrus-mustard-honey sauce.

Servings

6 Pork, chop, center rib loin, raw , 3/4-inch thick
0.25 tsp salt
0.12 tsp black pepper , freshly ground
1 tbsp vegetable oil
2 tsp fresh ginger root , finely chopped
0.33 cup orange juice
3 tbsp low sodium soy sauce
2 tbsp honey
1 tbsp dijon mustard
2 medium garlic cloves
1 Oranges, fresh, medium, FDA , sliced
6 Greens, watercress, fresh, sprig

1 Season chops with salt and pepper. Heat oil in large skillet over medium-high heat.
2 Brown chops, 3-4 minutes per side. In small bowl, stir together ginger root, orange juice, soy sauce, honey, mustard and garlic.
3 Pour ginger mixture over chops. Simmer, covered, 8-10 minutes or until chops are tender.
4 Place cooked chops on serving plate; spoon 1/2 of orange-mustard sauce over pork. Garnish with orange slices and watercress. Pass remaining sauce.

A quickly braised skillet supper like this savory pork chop dish means hearty eating in a hurry.