7
30

Ingredients

  • 6 pork loin chops (1/2 inch thick, butterflied)
  • 1 teaspoon olive oil
  • 1/4 cup green onions (sliced)
  • 1 tablespoon orange peel
  • 1/2 cup orange liqueur
  • 1/4 cup orange juice
  • 1/4 teaspoon dried basil

Directions

  1. Heat oil in a nonstick skillet over medium-high heat. 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.
  2. Add half of the orange liqueur, the orange juice and basil. Cover and simmer 8 to 10 minutes or until internal temperature on a thermometer reads 145 degrees F. Transfer the pork chops to a chafing dish, if desired. Allow to rest 5 minutes before serving.
  3. In a small saucepan gently heat the remaining orange liqueur. (Do not boil). Ignite with a long match and carefully pour over chops.
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