Orange Pork Chops
|Pork chops||6 (1 Inch Thick)|
|Seasoned salt||1 Tablespoon|
|Curry||1 1⁄2 Teaspoon|
|Shortening||2 Tablespoon, melted|
|Orange juice||3⁄4 Cup (12 tbs)|
|Orange peel||3⁄4 Teaspoon, coarsely chopped|
About 1 hour and 15 minutes before serving: Trim excess fat from chops.
Combine flour, seasoned salt, curry, paprika and pepper; reserve 1 tablespoon; roll chops in remaining mixture.
In large skillet over high heat, brown chops in shortening; reduce heat; add orange juice, cloves and orange peel.
Cover; simmer 45 minutes or until tender, turning chops occasionally.
During last 5 minutes, add orange slices.
Remove chops and orange slices to warm platter.
Skim off excess fat.
Strain remaining liquids; discard cloves and peel.
Return 1 cup liquid to skillet (add water to make 1 cup if necessary).
Combine reserved flour mixture and 2 tablespoons cold water.
Pour slowly into liquid; cook, stirring constantly, until slightly thickened.
Spoon over chops.