Redfield Recipes: Pork Chops AL Orange

Pork Chops à L'Orange

Signe came up with this one all by herself!

2-4	pork chops
2	Tb	butter
2	Tb	minced onion
1	cup	orange juice
1	large orange
1	cup	port
2	Tb	butter

Melt 2 Tb butter in frying pan with lid. Sauté minced onion until translucent, then add pork chops.

Slice orange; place orange slices on top of browned pork chops. Add orange juice, cover and simmer at least 5 minutes.

Remove chops to warming platter (or wrap in foil), add the port, and boil down the liquids over high heat. When the remaining liquid reaches a syrupy consistency, remove from heat. Swirl the remaining 2 Tb butter in, one Tb at a time. (If the liquids are too hot, the melted butter will separate instead of making a thick glossy sauce.) If you do it right, the sauce will become glossy, smooth, and a deep russet color. Pour over the pork chops and serve.

Note that this method (a deglazing sauce) doesn't work with margarine.