Home Monthly Munch Pork Chops with Orange and Ginger
Pork Chops with Orange and Ginger PDF Print E-mail

Especially suitable for Diabetics

Both oranges and root ginger are thought to have originated in China.

This dish is an adaptation of a traditional dish still served in the fertile but hill province of Hunan in central China.


INGREDIENTS  ( To serve 4)


4 pork chops

1 large onion

2 teaspoons fresh root ginger

1 tablespoon vegetable oil

1 teaspoon arrowroot powder or cornflour

¼ pint (150ml) orange juice

¼ pint (150ml) chicken stock

l oz (25g) raisins

Salt and freshly ground black pepper

1 tablespoon chopped parsley for garnish




(1) Preheat the grill.

(2) Trim the rind and excess fat from the pork; which can be either spare rib or loin chops

(3) Grill the chops for about 4 minutes, browning well on both sides

(4) Place the chops in an ovenproof dish in a single layer

(5) Chop the onion finely

(6) Peel and grate the fresh root ginger

(7) Heat the oil in a small saucepan and sauté the onion over a medium heat for 8 minutes until transparent

(8) Add the ginger and cook for a further 30 seconds, stirring continually

(9) Mix the arrowroot powder or cornflour with 2 or 3 teaspoons of the orange juice until smooth, then add to the saucepan

(10) Add the remaining orange juice and all of the stock

(11) Stir in the raisins and gently bring to the boil, stirring continually

(This sauce may be made a day ahead if kept covered in the refrigerator)

(12) Pour the sauce over the chops

(13) Cover and bake at 180ºC /350ºF (Gas Mark 4) for about 45 minutes until thoroughly cooked and tender

( If desired, you can remove the lid about 20 minutes before the end of cooking to brown the chops a little more)

(14) Season the dish with salt and freshly ground black pepper

(15) Garnish with chopped parsley and serve immediately



Serve with beans, broccoli florets and slivers of courgette.  Jacket or new potatoes go well .


555 Calories per serving.


High in Protein and Vitamin B12 from the pork.


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