You’d cheerfully peel his skin off, wouldn’t you? I know I would.
- 4 boneless butterflied chops ( 1⁄2 inch thick)
- 1 green onion, sliced
- 1 tbsp. oil
- 1 cup orange juice
- 1 tbsp. grated orange peel
- 2 tsp. basil
- 2 tsp. cornstarch
- 2 tsp. water
In a large skillet, brown pork chops and onion in oil. Add the oj, peel and basil.
Cover and cook meat until juices run clear. Remove chops and keep warm.
In a small bowl, combine cornstarch and water. Add to skillet.
Cook and stir for 2 minutes or until thickened. Serve over pork chops.