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
INGREDIENTS:

• 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)

DIRECTIONS:

1. Spray a skillet (one that you can put a lid on) with non stick spray.
2. Heat it for about a minute and and then add the meat, gently brown the chops on both sides.
3. 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.
4. Pour in the orange juice and add the anise seeds and cinnamon stick if using.
5. Return the pork chops to the pan (along with any juices that are on the holding plate).
6. Put the lid on the skillet and turn the heat to low.
7. Simmer for 8 mins and turn the chops, continue simmering for 5 more minutes.
8. Remove the chops and keep warm.
9. 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.

NOTE:

• 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

Tags: lean pork recipes, lower fat pork recipes, orange pork, pork loin recipes, pork recipes