|Name:||Citrus Pork Chops||Contributor:||Relaena|
|Description:||Citrus Pork Chops||Posted:||1998-11-03|
|Key words:||pork, orange||Category:||Main Dishes|
|Ingredients:||5 1/2"-thick pork chops, fat trimmed
2 - 3 Tbsp macadamia nut oil
2 - 3 Tbsp citrus cilantro oil
1/2 clove garlic, minced fine
1 orange, peeled, with wedges cut in half
1 lime's worth of juice
sweet white wine (I used Liebfraumilch)
|Preparation:||Flour both sides of pork chops heavily and set aside.
In frying pan over medium heat, warm garlic in oils. Turn up the heat to
medium high and fry chops, turning until both sides are golden. Remove
chops from pan and keep warm.
Pour off excess oil from pan. Place orange wedges and lime juice into
pan. Using a potato masher, squash orange wedges well to release their juices.
Return chops to pan, and add enough wine and water to braise chops, over
medium heat, for approximately 1/2 hour (just until done).
When chops are done, remove them from pan. Use a fork to remove orange
pulp. Add butter to pan, one slice at a time, cooking between each slice
to create a velvet look to the juices. Add cream to finish sauce. Reduce
and serve over warmed chops.