Wolfgang's SAUTEED BONELESS PORK CHOPS WITH ORANGE SAUCE By Wolfgang Puck St. Paul Pioneer Press
Makes 4 servings. 2 seedless oranges, rinsed and dried 3 tablespoons olive oil 4 boneless center-cut pork chops, each about 6 ounces Salt Freshly ground black pepper 1 1/2 cups orange juice 2 tablespoons chicken broth or water 2 tablespoons store-bought hoisin sauce 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh chives To prepare oranges: Using orange zester or swivel-bladed vegetable peeler, remove bright orange zest from orange, cutting it into very thin strips. Transfer zest to small bowl. Set aside. Using small, sharp knife, peel both oranges thickly enough to remove membrane beneath peel and expose fruit. Then, holding each orange over bowl, cut between membranes of each segment to remove fruit, letting it drop into bowl. Set orange segments aside. To cook pork chops: Heat heavy-bottomed skillet large enough to hold pork chops over high heat. Add olive oil. Swirl gently to coat bottom of skillet. When oil is almost smoking hot, generously season pork chops on both sides with salt and pepper. Add to skillet. Reduce heat to medium-high. Cook for 4 to 5 minutes per side or until chops are nicely browned on both sides and just cooked through. Remove to plate. Cover with foil to keep warm. To make orange sauce: Carefully pour off excess fat from skillet. Carefully add orange juice to skillet. Over medium-high heat, stir and scrape pan with wood spoon to deglaze pan deposits. Stir in chicken broth or water and hoisin sauce. Continue simmering for 2 minutes or until sauce is thick enough to coat back of spoon. Stir in reserved orange segments and zest. To serve: Arrange pork chops on individual heated serving plates. Spoon sauce and orange segments over and around each chop. Garnish with parsley and chives. Serve immediately. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
