- 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
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Orange Basil Chops
"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."