Pork Chops with Oranges, Green Onions and Coriander
Dinner for two done in a flash. Enjoy over a candlelit table with wild rice pilaf, broiled tomatoes and French bread.
2 boneless pork chops, 3/4-inch thick
Salt and pepper
1 1/2 teaspoons butter
1 medium orange, peeled and sliced
3 green onions, sliced
2/3 cup orange juice
1 1/2 teaspoons all-purpose flour
1/2 teaspoon ground coriander
Salt and pepper, to taste
- Heat a heavy skillet over medium-high heat. Brush chops lightly with oil and sprinkle with salt and pepper. Cook chops for 5 to 6 minutes, turning occasionally, until evenly browned on both sides. Remove pork chops; keep warm.
- Melt butter in skillet over medium heat, cook orange slices and green onions in butter until oranges are heated through. Arrange oranges on top of pork chops; keep warm.
- Stir together orange juice, flour and seasonings, add to skillet. Cook, stirring constantly, until sauce thickens. Spoon sauce over chops and oranges.
Makes 2 servings.
Recipe and photograph provided courtesy of National Pork Board.