Basil Orange Chops

You’d cheer­ful­ly peel his skin off, would­n’t you? I know I would.

  • Ingre­di­ents:
  • 4 bone­less but­ter­flied chops ( 12 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.