Recipe courtesy of the National Pork Board
Preparation facts
Total Time: 20 minutes
Yield: 6 servings
Ingredients
6 pork loin chops, butterflied, 1/2-inch thick
1 tsp olive oil
1/4 cup sliced green onion
1 Tbs orange peel
1/2 cup orange liqueur
1/4 cup orange juice
1/4 tsp dried basil
Directions
Heat oil in a nonstick skillet. Add green onion and orange peel; saute
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.
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.
Nutrition facts
Serving Size 1 serving
Calories 291
Calories from Fat 105 (36%)
% Daily Value*
19%Total Fat 12g
22%Saturated
Fat 4.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 5.7g
18%Cholesterol 55mg
1%Sodium 31mg
12%Potassium 408mg
4%Total
Carbohydrate 13g
1%Dietary
Fiber 0.2g
Sugars 6g
Sugar Alcohols 0g
41%Protein 20g