Ingredients
4 boneless pork loin chops (3/4 inch thick and 5 ounces each)1/4 teaspoon salt1/8 teaspoon pepper1 garlic clove, minced1 can (6 ounces) frozen orange juice concentrate, thawed1/2 cup reduced-sodium chicken broth1-1/2 teaspoons Worcestershire sauce2 cups cooked brown rice
Preparation
Sprinkle both sides of pork chops with salt and pepper. In a nonstick skillet coated with cooking spray, cook chops for 3-4 minutes on each side or until browned.
Transfer to an 8-in. square baking dish coated with cooking spray. In the same skillet, cook garlic for 1 minute. Stir in the orange juice concentrate, broth and Worcestershire sauce; bring to a boil. Remove from the heat.
Pour 1/4 cup sauce over pork. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°, basting twice with sauce.
Bring the remaining sauce to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until reduced to 1/2 cup. Serve pork chops with sauce and rice.
