Dinner for two done in a flash. Enjoy over a candlelit table with wild rice, broiled tomatoes and French bread.


  • 2 boneless pork chops (3/4- inch thick)
  • vegetable oil
  • salt
  • pepper
  • 1 1/2 teaspoons butter
  • 1 Orange (medium, peeled and sliced)
  • 3 green onions (sliced)
  • 2/3 cup orange juice
  • 1 1/2 teaspoons flour
  • 1/2 teaspoon ground coriander
  • salt (to taste)
  • pepper (to taste)


  1. Heat a heavy skillet over medium-high heat. Brush chops lightly with oil and sprinkle with salt and pepper. Cook chops for 4 minutes on each side, until internal temperature on a thermometer reads 145 degrees F. Remove pork chops; allow to rest for 3 minutes and keep warm.
  2. Melt butter inskillet over medium heat, cook orange slices and green onions inbutter until oranges are heated through. Arrange oranges on top of pork chops; keep warm. Stir together orange juice, flour and seasonings, add to skillet. Cook, stirring constantly, until sauce thickens. Spoon sauce over chops and oranges.
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