tablespoons safflower oil (I usually use vegetable or canola)
pork chops, 1/2 inch thick
Serving Size: 1 (234) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 184 g63 %
Total Fat 20.6 g31 %
Saturated Fat 7 g34 %
Cholesterol 82.7 mg
Sodium 339.3 mg
Dietary Fiber 0.1 g0 %
Sugars 2.6 g10 %
Protein 23.2 g
Combine orange juice with soy sauce, sugar, garlic, pepper, and thyme in a 1 gallon zipper bag. Set aside.
With a very sharp knife, score the pork chops 1/8 inch deep in a criss-cross pattern on each side. Add to marinade bag, seal, and let sit at least 30 minutes.
Remove pork chops and retain marinade.
Heat the butter and oil in a large heavy skillet until hot. Add the chops in a single layer and saute over high heat for 3 minutes on each side, browning them well. (You may need to do these in batches, or in two skillets. I usually do this using the grill method below.).
Reduce heat to low and poir reserved marinade over the chops. Cook until done, about 8-10 minutes longer. Remove chops to a heated platter. Reduce the marinade in the skillet to 1/3 cup. Pour over the cooked chops and serve immediately.
GRILL METHOD: Also excellent grilled! Reduce the marinade separateley in a saucepan, then pour over the chops after removing from grill.