4-boneless pork chops
1/2 cup KY Kernel Seasoned Flour (or make your own by adding onion powder, garlic salt, garlic powder, nutmeg, salt and pepper to all purpose flour)
1/4 cup canola oil
1 1/2 cups orange juice
4 thin slices fresh orange
4 sprigs of fresh mint, parsley or rosemary
Place pork chops in a bowl with seasoned flour. Drag around in the flour until well coated. In a large skillet, heat oil to hot temp. Brown the chops on both sides. Remove chops from the skillet. Keep the skillet temp hot and add 1 cup of the orange juice, stirring and stirring until all the brown drippings release from the bottom and are mixed with the OJ. Keep stirring letting it bubble and thicken. Return the chops to the skillet and pour remaining 1/2 cup OJ over tops of the chops. Put the lid on the skillet and turn all the way down to low. Let them simmer on lowest temp for about 15 minutes and then turn the heat off. Leave the lid on and let them stay on the stove at least another 30 minutes-up to an hour-until ready to serve. When ready to serve, drizzle a little of the sauce over top or each chop, add a thin orange slice and a sprig of fresh mint or rosemary - YUM!
This recipe is shared June 22-26, 2015
on NewsTALK 94.3 FM, AM 570 WKYX,
1560 WPAD, AM 1450 WDXR
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: http://www.banksmarket.com
