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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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From the book, Heart of the Palms Ingredients:
6 center-cut pork chops, 1-inch thick |
salt and pepper |
1 cup chopped onion |
2 garlic cloves, minced |
2/3 cup orange juice |
2/3 cup water |
3 tablespoons all-purpose flour |
1/2 cup water |
parsley (to garnish) |
1 (11 ounce) can mandarin oranges, drained for garnish |
Directions:
1. Trim excess fat from chops and rub fat on bottom of heavy skillet to grease.
2. Brown chops on both sides.
3. Remove from skillet and place in heavy 3 quart casserole.
4. Season with salt and pepper.
5. Remove excess grease from skillet and lower heat.
6. Add onion and garlic and saute until lightly browned and tender.
7. Add orange juice and water to pan and bring to a boil.
8. Add mixture to meat in casserole.
9. Cover dish and bake at 350 for about 2 hours.
10. Combine flour and water.
11. Slowly stir into juices in the casserole until mixture thickens.
12. Garnish with parsley and oranges.
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