Yield: 6 servings
|6||Pork chops -- 1 inch thick|
|1 tablespoon||Seasoned salt|
|1½ teaspoon||Curry powder|
|2 teaspoons||Vegetable oil|
|¾ cup||Orange juice|
|¾ teaspoon||Orange zest|
|6||Orange slices -- thinly|
Trim excess fat from chops. Combine flour, seasoned salt, curry, paprika, and pepper. Roll chops in mixture and reserve excess.
Heat oil in a skillet and add chops, cooking until browned. Add orange juice, cloves, and zest. Cover, simmer 45 minutes or until tender, turning chops occasionally. During last 5 minutes, add orange slices. Remove chops and orange slices to a platter and keep warm. Strain liquid from pan and mix 1 cup with 1 Tbsp of the reserved flour mixture dissolved in 2 Tbsp cold water. Heat, stirring, until thickened. Serve chops, and spoon sauce over tops.
Recipe By : Menus for a Whole Year of Dinners/Sheila Exner From: Alison Meyer Date: 05-18-95 (159) Fido: Cooking