Mandarin Orange Pork and Peppers

This recipe is a Shorebird and Goat favorite because we always have most of the ingredients on hand. This recipe isn’t like many of our other dishes and so we can add it into the rotation just about any week and it adds nice variety to the diet.

Season the pork with pepper and a little sea salt and then brown in skillet. This doesn’t take long so if you’re doing rice, go ahead and start it now.

While it’s browning, julienne three bell peppers. An orange, a red and a green adds fun color. Today we had two orange and one red, so went with that. There’s also an orange juice mixture that you can whip up while the pork is browning.

 One the pork is brown add the orange juice mixture and the peppers. Let the mixture get boiling and cover.

Covering the recipe for about 3 minutes starts to get the vegetables nice and soft. The pork was cooked through, but the vegetables weren’t quite soft enough, so I fished the pork out and added mandarin oranges.

Just a couple minutes is enough to heat the oranges. Now pour the sauce over the pork and rice and the meal is ready. Delicious!

Ingredients

• 1 lb boneless pork chops
• pinch of sea salt
• ground pepper
• 3 bell peppers (any mix of red, green, orange and yellow)
• Tablespoon oil
• 15 ounce can of mandarin oranges
• 1 cup orange juice
• 1/4 cup white wine vinegar
• 1/4 cup brown sugar
• Sprinkle of ginger
• 2 cups brown rice

Directions

1. Season pork chops with salt and pepper than brown over medium heat
2. Get your rice cooking!
3. Mix orange juice, vinegar, brown sugar and ginger
4. Julienne peppers and add peppers and orange juice mixture to skillet
5. Wait until boiling then cover and steam for three to five minutes
6. Partially drain Mandarin oranges and add to skillet, heat about three minutes, stirring occasionally
7. Spoon over rice and enjoy!

• ← Grilled Chicken Apple Kiwi Sliders
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