Pork Chops Flambé
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.
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 over medium-high heat. 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 until internal temperature on a thermometer reads 160°F (70°C). 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.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 212 calories; Protein: 22 grams; Fat: 7 grams; Sodium: 33 milligrams; Cholesterol: 55 milligrams; Saturated Fat: 3 grams; Carbohydrates: 8 grams; Fiber: 0 grams.
Recipe and photograph provided courtesy of National Pork Board.