4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1 green onion, sliced
1 tablespoon vegetable oil
1 cup orange juice
1 tablespoon grated orange zest
2 teaspoons dried basil
2 teaspoons cornstarch
2 teaspoons water
In a large skillet, brown pork chops and onion over medium heat in oil until no longer pink. Stir in the orange juice, zest and basil. Bring to a boil. Reduce heat; cover and cook until meat juices run clear. Remove chops and keep warm.
In a small bowl, combine the cornstarch and water until smooth; add to the skillet. Cook and stir for 2 minutes or until thickened. Serve with the chops.