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Orange Basil Chops Recipe

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For the entree, Bernadette Bennett contributes her mouthwatering Orange Basil Chops. The no-fuss pork chops and simple sauce come together easily on the stovetop in one skillet, so cleanup is a breeze. With its hints or orange, garlic and basil, it's tasty main dish that impresses company yet is ready in no time.—Bernadette Bennett, Waco, Texas

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Orange Basil Chops Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

2 25 27

Ingredients

1 cup orange juice
1/4 cup Dijon mustard
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/2 teaspoon garlic salt
1/2 teaspoon pepper
4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
2 tablespoons butter
1 tablespoon cornstarch
2 tablespoons cold water

Directions

Combine the first five ingredients; set aside. In a large skillet, brown pork chops in butter. Add orange juice mixture. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until a meat thermometer reads 160°.
Remove pork to a serving platter and keep warm. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops. Yield: 4 servings.

Originally published as Orange Basil Chops in Quick Cooking January/February 2004, p14

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Orange Basil Chops (1)

Orange Basil Chops

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Reviewed on May. 15, 2010 by Lori Snider

I browned the chops really well, then let them simmer in the sauce with the lid on, for about an hour. Each time the sauce reduced, I would add a little water and put the lid back on. This made them VERY tender and the family loved them.