Even though we still have 2 feet of snow covering my part of the world. This creation has a taste of Spring with great savory sweet elements. It’s a always enjoyed in our home and I hope that it will be in yours also.
MAKES: 2 servings
- 2 pork loin chops, 3/4-1 inch thick and well trimmed
- 1/4 cup onion, finely minced
- 1 teaspoon roasted garlic puree
- 2/3 cup orange juice
- 1/4 teaspoon anise seed, a generous 1/4 teaspoon
- 1 cinnamon stick, 3 inch (optional)
- Spray a skillet (one that you can put a lid on) with non stick spray.
- Heat it for about a minute and and then add the meat, gently brown the chops on both sides.
- Remove them from the pan and add the minced onion and the roasted garlic to the hot pan and stir just until the onion starts to brown on the edges.
- Pour in the orange juice and add the anise seeds and cinnamon stick if using.
- Return the pork chops to the pan (along with any juices that are on the holding plate).
- Put the lid on the skillet and turn the heat to low.
- Simmer for 8 mins and turn the chops, continue simmering for 5 more minutes.
- Remove the chops and keep warm.
- Turn the heat to high and reduce the sauce to the point where there is a rather small amount of thickened sauce to top the chops.
- If you would like to have more sauce, make a cornstarch slurry before removing the cooked chops from the pan and imminently add it to the skillet once the chops are out. I would suggest 1-11/2 teaspoons cornstarch to 2 teaspoons cold water. Raise the heat and cook only until thickened