Ginger Orange Glazed Pork Chops And Vegetables Recipe

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Servings: 4


Cost per serving $4.20 view details


  1. Spray pan with nonstick cooking spray. To thaw carrots, cut small slit in center of pouch; place on microwave-safe plate. Microwave on High for 5 min. Set aside.
  2. In small bowl, combine marmalade, hoisin sauce and gingerroot; mix well. Reserve 2 Tbsp. sauce; set aside.
  3. Sprinkle pork chops with salt and pepper. Place pork in corners of sprayed pan. Place thawed carrots in center of pan. Drizzle some of sauce over carrots; brush pork with sauce.
  4. Bake at 450 F. for 5 min. Remove pan from oven.
  5. Brush pork and carrots with sauce. Add in sugar snap peas and water chestnuts to carrots; toss gently.
  6. Return to oven; bake an additional 8-10 min or possibly till pork is no longer pink in center and vegetables are tender, spooning pan juices over vegetables halfway through baking.
  7. Place pork chops and vegetables on large serving platter. Drizzle chops with reserved 2 Tbsp. sauce.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 278g
Recipe makes 4 servings
Calories 387  
Calories from Fat 51 13%
Total Fat 5.72g 7%
Saturated Fat 1.53g 6%
Trans Fat 0.04g  
Cholesterol 85mg 28%
Sodium 541mg 23%
Potassium 841mg 24%
Total Carbs 53.53g 14%
Dietary Fiber 2.5g 8%
Sugars 23.41g 16%
Protein 30.05g 48%
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