Pork Chops Flambe
Courtesy of National Pork Board 6 Servings • 10 Min. Prep Time • 13 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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
Nutrition:
Calories: 212; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 55mg; Total Carbs: 8g; Fiber: 0g; Protein: 22g; Sodium: 33mg;