Ingredients

• 1 T oil
• 3 T butter
• 4 boneless pork chops
• salt & pepper
• flour
• ½ C orange juice
• zest from 1 orange
• 1 t Dijon mustard
• ½ t fresh rosemary, minced

Preparation

Heat the oil & 2 T of the butter in a heavy sauté pan over medium-high heat. Season the pork chops with salt & pepper and dredge them in the flour. Cook until golden on both sides, no more than 6-7 minutes or until 120 degrees F. Remove the chops from the pan. Add the orange juice, Dijon, and rosemary to the pan and scrape the browned bits from the bottom to mix in. Reduce by about half and add the zest and then the remaining T of butter whisked in at the end. Serve over the chops with rice or a potato side dish.

Sauce variations:

Mustard cream

• Use ½ C chicken broth
• 2 T coarse-grained mustard
• 2 T heavy cream (instead of butter) at the end

Port & dried cherry

• ½ C Port wine
• 2 T dried cherries
• 2 t seedless raspberry jam or red currant jelly
• 1 T butter at the end