Really want to impress
your dinner guests? This is a dish with a certain 'flair' of
the dramatic. Be sure to watch the flame and have proper extinguishers
for safety. Serve with au gratin potatoes and steamed snow peas.
Pork
Chops Flambe
- 6 pork loin chops, butterflied,
1/2-inch thick
1 teaspoons olive oil
1/4 cup sliced green onion
1 tablespoon orange peel
1/2 cup orange liqueur
1/4 cup orange juice
1/4 teaspoon dried basil
- Heat oil in a nonstick
skillet over medium-high heat. Add green onion and orange peel;
saute 3 to 4 minutes or till onion is almost tender. Remove onion
and orange peel; set aside.
- Add pork chops and brown
on both sides over medium heat; add onion and orange peel.
- Add half of the orange
liqueur, the orange juice and basil. Cover and simmer 8 to 10
minutes or until internal temperature on a thermometer reads
160°F (70°C). Transfer the pork chops to a chafing dish,
if desired.
- In a small saucepan gently
heat the remaining orange liqueur (do not boil). Ignite with
a long match and carefully pour over chops.
Serves 6.
Nutritional Information
Per Serving (1/6 of recipe): Calories: 212 calories; Protein:
22 grams; Fat: 7 grams; Sodium: 33 milligrams; Cholesterol: 55
milligrams; Saturated Fat: 3 grams; Carbohydrates: 8 grams; Fiber:
0 grams
Recipe and photograph provided
courtesy of Pork, Be Inspired®.
