Prep 30 mins
Cook 50 mins
Good Housekeeping, 1973. I've stream-lined the directions.
- 4-6 pork chops, 1-inch thick
- 29.58 ml all-purpose flour, and
- 14.79 ml all-purpose flour
- 177.44 ml orange juice
- 7.39-9.85 ml seasoning salt
- 7.39 ml sugar
- 4.92 ml orange peel, shredded
- 3.69 ml paprika
- 2.46 ml pepper
- 6 cloves, whole
- 4-6 orange slices, garnish
- 1 1/2 hours before serving, coat pork chops in about 2 tablespoons flour.
- In a 1-12 inch skillet, greased with some of the pork chop fat rubbed over it, add the chops and cook until well browned on both sides.
- In a cup, stir tne orange juice and remaining ingrediets EXCEPT for the orange slices and the 1 tablespoons flour; and pour over the chops in the pan; heat until boiling and then reduce to low heat. Cover and simmer about 50 minutes or until fork tender, turning chops occasionally.
- Add the orange slices during the last 5 minutes of cooking time.
- When chops are done, remove to a warm platter.
- Pour the liquid from the skillet into a 1 cup measure; remove fat from liquid and discard cloves. Add water to liquid until it reaches a full 1 cup if necessary.
- Return this liquid to the skillet.
- In a cup, blend 1 tablespoon flour and 2 tablespoons cold water until smooth, gradually stir this into the liquid in the pan and cook over medium heat, stirring, until thickened. Serve with the chops.
I have the 1973 cookbook with the original recipe and make it all the time. Its the best pork chop recipe I have.