6 pork loin chops, butterflied, 1/2 inch thick
1 teaspoon olive oil
1/4 cup sliced green onion
1 tablespoon orange peel
1/2 cup orange liqueur
1/4 cup orange juice
1/4 teaspoon dried basil
Servings: 6
1. Heat oil in a nonstick skillet. Add green onion and orange peel; sauté 3 to 4 minutes or till onion is almost tender. Remove onion and orange peel; set aside. Add pork chops and brown on both sides over medium heat; add onion and orange peel.
2. Add half of the orange liqueur, the orange juice and basil. Cover and simmer 8 to 10 minutes or till chops are done. Transfer the pork chops to a chafing dish, if desired. In a small saucepan gently heat the remaining orange liqueur. (Do not boil.) Ignite with a long match and pour over chops.
Preparation Time: 10 minutes
Cooking Time: 12 minutes
1 teaspoon olive oil
1/4 cup sliced green onion
1 tablespoon orange peel
1/2 cup orange liqueur
1/4 cup orange juice
1/4 teaspoon dried basil
Servings: 6
1. Heat oil in a nonstick skillet. Add green onion and orange peel; sauté 3 to 4 minutes or till onion is almost tender. Remove onion and orange peel; set aside. Add pork chops and brown on both sides over medium heat; add onion and orange peel.
2. Add half of the orange liqueur, the orange juice and basil. Cover and simmer 8 to 10 minutes or till chops are done. Transfer the pork chops to a chafing dish, if desired. In a small saucepan gently heat the remaining orange liqueur. (Do not boil.) Ignite with a long match and pour over chops.
Preparation Time: 10 minutes
Cooking Time: 12 minutes
