Sunday, February 12, 2006

Orange Pork Chops

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2 thick boneless pork chops (about 3/4” thick)
salt and freshly ground pepper
1/2 c flour
1 T butter
1/2 c orange juice
1/2 c dry white wine
2 T orange marmalade (I used Smucker’s spreadable fruit)
2 t cornstarch
2 T water
1 4-oz container mandarin oranges, drained

Season pork chops with salt and pepper. Dredge chops lightly in flour, shaking off excess. Melt butter in heavy large skillet over medium heat. Add chops and cook, turning frequently, until golden brown, about 3-5 minutes per side. Stir in orange juice, wine, and marmalade. Cover, reduce heat to low and simmer gently 20-25 minutes, turning once. Transfer chops to platter and keep warm. Mix cornstarch and water; add to sauce. Continue cooking until thickened. Stir in mandarin oranges; heat through. Spoon sauce over chops. Serve with brown or white rice. Serves 2.

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