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Pork Chops Flambe
Courtesy of National Pork Board
Servings: 6
Prep Time: 10 Min. Cook Time: 13 Min. What you need:
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+ 6 pork loin chops, 1/2 in. thick, butterflied
+ 1 tsp. olive oil + 1/4 c. green onion, sliced + 1 Tbsp. orange peel + 1/2 c. orange liqueur + 1/4 c. orange juice + 1/4 tsp. dried basil What to do:
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°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. * If you want to impress your dinner guests, this is a dish with a certain "flair" of the dramatic. Be sure to watch the flame and have proper extinguishers for safety. Serve with au gratin potatoes and steamed snow peas. * Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com Nutritional information:
Calories: 212; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 55mg; Total Carbs: 8g; Fiber: 0g; Protein: 22g; Sodium: 33mg;
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