Pork Chops Flambe

Courtesy of National Pork Board

Servings: 6
Prep Time: 10 Min.
Cook Time: 13 Min.

* 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

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

Calories: 212;   Total Fat: 7g;   Saturated Fat: 3g;   Cholesterol: 55mg;   Total Carbs: 8g;   Fiber: 0g;   Protein: 22g;   Sodium: 33mg;