Yield: 1 Servings
|4||Center cut pork chops; each one inch thick|
|Salt & pepper|
|½ cup||Orange juice|
|1½ teaspoon||Cornstarch (called cornflour in other countries)|
|2 teaspoons||Grated orange peel|
|4||Orange slices; each cut in half|
1. Trim some of the fat off the pork chops. Over medium heat, using spoon, press and rub fat in skillet to grease it well. Discard fat.
2. Lightly sprinkle chops with salt, pepper and paprika. In skillet, over med- heat, brown chops. Turn heat to low, add two to four tbsp water. Cover and simmer 45 minutes or till fork tender, turning chop several times.
3. Meanwhile in saucepan, cook orange juice, sugar, cornstarch, orange peel, cloves and ¼ tsp salt. Cook till thick and clear, then add orange slices. Serve chops with orange sauce and orange slices.
**My notes. I use pork fillets and quickly saute with a little olive oil in the pan till meat is no longer pink. Meat stays tender. The sauce is wonderful spooned over mashed potatoes, cauliflower or rice, so it's worthwhile making more than what the recipe calls for. Never tried it on chicken, but I'll bet it's a great-tasting addition to chicken.
Let me know if you liked it!! It's one of our favorites.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rayna Knighton <rayna@...> on Aug 31, 1997