Favorite Pork Chop Recipes

I mistakenly set out boneless pork chops to thaw earlier this week instead of chicken. I have an idea of how to cook them buf it's my old standyby (posted below for those interested in trying them). What's your favorite pork chop recipe?

Pork with Orange Sauce from Good Housekeeping magazine

4 large carrots
1 whole pork tenderloin (1 1/4 lbs)
1 large naval orange
1 tsp extra virgin olive oil
1 small red onion (4 to 6 oz), sliced
1Tbsp Dijon mustard
1 pkg (7.4 oz) heat and serve precipice brown rice

1. In 9 inch glass pie plate, combine carrots and 1/3 cup water. Cover with vented plastic wrap and microwave on high 6 to 7 minutes or until tender, stirring once.

2. Meanwhile, cut pork crosswise into 1 1/4 inch thick slices. Press each slice with palm of hand to flatten slightly; season both sides with a 1/4 teaspoon each salt and pepper. From orange, grate 1/2 teaspoon peel and squeeze 1/2 cup juice.

3. Heat 12 inch skillet on medium high until hot. Add oil, then pork in single layer. Sprinkle onion in pan around pork; cook 4 minutes or until pork browns. Turn pork over and stir onion; cook 4 to 5 minutes longer or until pork is barely pink in center. Transfer pork to plate, leaving onion in skillet.

4. Add mustard and orange peel and juice to skillet; cook 1 minute, stirring occasionally. Meanwhile, microwave rice as label directs.

5. Divide pork, carrots, and rice among 4 serving plates and spoon sauce over all.

Calories: about 345 Protein: 38g Carbs: 32g Total Fat: 7g (2g Saturated) Fiber: 4g Cholesterol: 84mg Sodium: 295mg

Notes:
I usually just grab a package of four boneless pork chops. I also leave out the orange because I usually don't have any on hand. I think it tastes great without. This recipe can also be used on a chicken breast. Tastes just as good.