Recipe by Sharlene~W
This is a very quick and delicious dinner. With the chops pounded thin, they will cook in only about 5 minutes. Amazing you can make something this tasty in under a half hour.
Top Review by Chef# 616082
This was incredibly delicious! I doubled the sauce and finished it with a couple of tablespoons of butter for shine. It was very good over the very tender pork and the rice I served it with. Definately weekend taste in weeknight time. Thanks for sharing!
- 4 boneless center-cut pork loin chops, trimmed of fat (1 1/4 pounds)
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 large shallot, chopped
- 3⁄4 teaspoon black peppercorns, coarsely crushed
- 1⁄3 cup white zinfandel wine or 1⁄3 cup dry white wine
- 1 tablespoon finely shredded orange rind
- 2⁄3 cup orange juice
Directions See How It's Made
- Place each chop between 2 pieces of plastic wrap.
- With a heavy, flat mallet, pound meat firmly but gently all over to a thickness of 1/4 to 1/3 inch.
- (I don't have a mallet, so I use my rolling pin).
- Coat pork lightly with flour.
- Melt butter in a 12-inch nonstick frying pan over medium-high heat.
- When the butter sizzles, add pork.
- Cook, turning once, until pork is well browned on both sides and no longer pink in center (cut to test) (4 to 5 minutes).
- Transfer to a warm platter and keep warm while preparing sauce.
- Add shallot and pepper to pan; stir until shallot is soft (1 1/2 to 2 minutes).
- Add wine, orange peel and orange juice.
- Increase heat to high and boil, stirring frequently until sauce is reduced to 1/2 cup (3 to 4 minutes).
- Pour sauce over pork to serve.