Orange Pork Chops
Orange Pork Chops
6 large pork chops
1/2 cup flour
2 1/2 tablespoons oil
2 medium onions, sliced
2 1/2 tablespoons vinegar
1 1/2 cups orange juice
2 tablespoons brown sugar
salt and pepper to taste
Dredge the pork chops in flour seasoned well with salt
and pepper.
Brown the chops on both sides in a heavy skillet, and
remove them from the pan.
Saute the onions in the same skillet until they are
tender and transparent.
Add the vinegar, orange juice and brown sugar to the
pan and mix well.
Return the chops to the pan and simmer gently until
the chops are tender
Serving Suggestion: Garnish chops with fresh orange
zest and serve with wild rice pilaf, freshly steamed asparagus spears and
a tall flute of Southern White from Lakeridge Winery & Vineyards -
Clermont, Florida. (I am enjoying a glass as I write this)
Serves 6
From Alice D. and Chef Lloyd's Kitchen
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