Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 | Pork chops -- 1 inch thick |
| 2 tablespoons | Flour |
| 1 tablespoon | Seasoned salt |
| 1½ teaspoon | Curry powder |
| ¾ teaspoon | Paprika |
| ½ teaspoon | Pepper |
| 2 teaspoons | Vegetable oil |
| ¾ cup | Orange juice |
| 6 | Whole cloves |
| ¾ teaspoon | Orange zest |
| 6 | Orange slices -- thinly |
| Sliced |
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