Orange-Scented Pork Chops

Description

Source: Christmas With Southern Living 2003 - Southern Living

Your senses will come alive when you take a bite of this straightforward dish. Vegetables are diced to speed cooking, and the pork cut lends itself to this quick braise method.

Ingredients

• 4 boneless pork loin chops (3/4" thick)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 3/4 cup fresh orange juice
• 1/4 cup dry white wine
• 1 tablespoon grated orange rind
• 1 (3.2-ounce) bag quick-cooking rice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Sprinkle both sides of pork with 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. Place flour in a shallow bowl; dredge pork in flour.
3. Heat olive oil in a large nonstick skillet over medium-high heat.
4. Add pork, and cook 2 minutes on each side or just until browned.
5. Remove pork from skillet.
6. Add onion, carrot, and celery to skillet, and sauté 4 to 5 minutes or until almost tender.
7. Add orange juice, wine, and rind to skillet; bring to a boil.
8. Return pork to skillet.
9. Cover, reduce heat, and simmer 3 to 4 minutes or until tender.
10. Cook rice according to package directions.
11. Drain, and set aside.
12. Remove pork from skillet, and keep warm.
13. Simmer vegetables, uncovered, 4 to 5 minutes or until liquid is reduced to about 1/4 cup.
14. Add rice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
15. Serve pork with rice.

Yield: 4 servings