Quick Great Dinner

The pork chops cook perfectly in this great one skillet meal!

I used thick chops with the bones in. I think if you used de-boned chops they would not come out quite so nice.

Unfortunately it is getting harder and harder to find thick cut bone in chops.

I used bite size potatoes, so had no need of cutting them. They cooked wonderfully in the skillet.

The orange slices and orange juice give the dish a little acidic bite which is really lovely. It adds a more interesting flavor than the average pork dish.

This recipe was fairly quick as well. I know it takes forty minutes to cook, but you really don’t have to do much. You can most certainly do other things during the cooking time.

And with one pan, clean up is a cinch!

SKILLET PORK CHOP DINNER

1 Package Frozen Peas

4 Pork Chops

Salt and Pepper

1 Tablespoon Fat

2 Clove Garlic, Split

2 Tablespoons Sugar

2 Tablespoons Cornstarch

1/2 Teaspoon Rosemary

1/2 Teaspoon Salt

1 1/4 Cups Hot Water

3 Tablespoons Lemon Juice

1/4 Cup Orange Juice

4 Orange Slices, 1/4 inch thick

1 Pound Small Whole Potatoes, Cooked and Drained

Remove peas from the freezer to that while preparing the rest of the dish. Sprinkle pork chops with salt and pepper to taste. Brown chops in hot fat on both sides with garlic. Set chops aside; discard garlic. To drippings in the skillet, add sugar, cornstarch, rosemary and 1/2 teaspoon salt. Gradually stir in water, cook stirring until thick and glossy. Stir in lemon juice and orange juice. Set 1 orange slice on each chop and arrange in sauce. Cover and cook over low heat for 30 minutes. Add peas and potatoes, cook, covered, basting occasionally with sauce for 20 minutes. Uncover and cook 10 minutes longer.