Orange Basil Chops
Blog friends-
Check this easy pork chop recipe out! My brother, sister, Tom and I made this one of the evenings they came over. It was a great dish that we ended up serving mashed potatoes with. The orange juice added a nice acidity and, although I used boneless pork chops (a big "no-no" from my brother's point of view) the meat was still very moist from the sauce! An easy evening dinner that won't take your whole night up! I have to apologize for the image that I took. My phone did not give this recipe justice! It probably doesn't look that appealing from the picture, so I decided to copy and paste the Taste of Home picture at the top so it gives you a better idea. But nonetheless, very tasty and simple!
- Prep/Total Time: 30 min.
- Yield: 4 Servings
Ingredients
- 1 cup orange juice
- 1/4 cup Dijon mustard
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
- 2 tablespoons butter
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Directions
- Combine the first five ingredients; set aside. In a large skillet, brown pork chops in butter. Add orange juice mixture. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until a meat thermometer reads 160°.
- Remove pork to a serving platter and keep warm. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops. Yield: 4 servings.
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