Serve the chops with tiny boiled potatoes sprinkled with lemon peel and chives
4 ½ inch thick rib pork chops (about 6 ounces each)
1 Tablespoon butter or margarine
2 medium-size navel oranges
1 tablespoon vegetable oil
3 Green onions
½ cup canned and reduced sodium chicken broth
2 tablespoons ketchup
Salt and ground pepper to taste
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Trim and discard any excess fat from chops. In a large skillet heat butter and oil over moderate heat. Add the chops and cool until they are brown, about 8 minutes.
Meanwhile, finely grate only the orange part of one orange peel; set the peel aside. Cut both ends off each orange; cut away the skin and pith, and cut each orange cross wise into six slices.
Turn the chops over and continue cooking until the juices run clear, about four more minutes. Meanwhile, coarsely chopped Green onions. In a cop, combine chicken broth and catch up. Transfer the chops to a serving platter, cover, and keep them warm.
Add the onions to the remaining drippings in the skillet; sauté until they are just quilted, about one minute. Add the broth mixture and bring it to a boil, stirring constantly.
Add the orange slices and any accumulated meat juices to the sauce; season with salt and Pepper. Spoon the sauce over the chops, garnish with the reserve reserved orange peel.
Cuisine Writer
