Post by chief_cook2 on May 12, 2007 15:47:24 GMT -6
SERVINGS: 4 COOKING METHOD: FRYING GARNISH WITH: CHOPPED PARSLEY SERVE WITH SUGGESTION: RICE A RONI 3 oranges 4 tsp olive oil 4 top loin boneless pork chops 1/4 tsp salt 1/4 tsp pepper 3/4 cup orange juice 1 tbs dark brown sugar 1 tbs Dijon mustard 1 tsp Worcestershire sauce 2 tsp cornstarch mixed with 2 tsp water Cut peel from oranges. Hold oranges over a bowl to catch any juice, cut between membranes to remove sections. Heat oil in a skillet. Brown pork well, sprinkling with salt and pepper. Top pork with orange sections, add any juice from bowl to pan. Cover and cook until cooked through. Whisk orange juice, brown sugar, mustard and Worcestershire sauce. Remove pork with orange sections to a plate, keep warm. Add orange juice mixture to liquid in pan and cook 5 min. Stir in cornstarch mixture until thickened. Return pork to pan to reheat. *
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