Really want to impress
your dinner guests? This is a dish with a certain "flair"
of the dramatic. Be sure to watch the flame and have proper extinguishers
for safety. Serve with au gratin potatoes and steamed snow peas.
Pork Chops
Flambe
- 6 pork loin chops, butterflied,
1/2-inch thick
1 teaspoons olive oil
1/4 cup sliced green onion
1 tablespoon orange peel
1/2 cup orange liqueur
1/4 cup orange juice
1/4 teaspoon dried basil
- Heat oil in a nonstick
skillet. Add green onion and orange peel; saute 3 to 4 minutes
or till onion is almost tender. Remove onion and orange peel;
set aside.
- Add pork chops and brown
on both sides over medium heat; add onion and orange peel. Add
half of the orange liqueur, the orange juice and basil. Cover
and simmer 8 to 10 minutes or till chops are done.
- Transfer the pork chops
to a chafing dish, if desired.
- In a small saucepan gently
heat the remaining orange liqueur. (Do not boil). Ignite with
a long match and carefully pour over chops.
Serves 6.
Nutrition Facts
Calories 256 calories
Protein 26 grams
Fat 6 grams
Sodium 61 milligrams
Cholesterol 66 milligrams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
