Prep 10 mins
Cook 10 mins
A recipe from Richard Simmons. "The magic of this is the combination of peanut butter and oranges."
- 4 (4 ounce) pork chops (trimmed of fat)
- 1 pinch salt & freshly ground black pepper
- 3 oranges
- 1 teaspoon cornstarch
- 2 teaspoons orange rind (grated)
- 1 tablespoon sugar
- 4 teaspoons peanut butter
- 1. Lightly season chops with salt and pepper and arrange on rack of broiler pan coated with non-stick spray.
- 2. Peel and segment oranges over bowl to catch juice. Set orange segments aside.
- 3. Squeeze into bowl as much juice as possible from membrane left after segmenting orange.
- 4. Mix cornstarch with orange juice. In small saucepan, combine cornstarch mixture, orange rind and sugar and stir over low heat until thick and bubbly.
- 5. Remove from heat.
- 6. Meanwhile, preheat broiler and broil chops on one side until lightly browned.
- 7. Turn and spread each chop with 1 teaspoon peanut butter. Broil.
- 8. Fold orange segments carefully into heated cornstarch mixture to coat and arrange decoratively over chops.
- 9. Replace briefly under broiler just to heat oranges.
- 10. Arrange chops on heated serving platter and garnish with ribbons of orange rind.
Nice - the orange was subtle but you could really taste the peanut butter! We served ours with white rice.