Monday, May 16, 2005

Tangy Pork Chops

Just a hint, if you're going to be late and the food is ready to go now, take the food out and put in an oven, because it will become tough if over cooked.

1 jar orange marmalade
1/4 c orange juice (and sometimes I add orange sections)
3 TBSP dijon style mustard (I use Denison mustard)

Mix well and set aside.

1/4 c. flour
4 pork loin chops (about 2 lbs)
2 tsp. olive or vegetable oil (I use EVOO)

Dredge pork chops in flour. Heat the oil over medium-high heat and brown pork chops (3-4 min on each side). Reduce heat to low, add marmalade mixtrue then cover and let simmer for 5 minutes. Uncover and let simmer for 5 minutes or until sauce thickens and no pink remains in chops.

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