Orange Pork Chops
|Canned sliced mushrooms||10 Ounce|
|Flour||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Liquid honey||2 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Ground cloves||1⁄4 Teaspoon|
Heat oven to 350 degrees.
Heat 2 tbsp. butter in large heavy skillet.
Add mushrooms and their liquid and heat over high heat until liquid cooks away.
Turn down heat and brown mushrooms lightly, stirring constantly.
Lift out mushrooms with a slotted spoon.
Trim excess fat from chops.
Add a few pieces of the fat to the same heavy skillet and heat until pan is well greased.
Discard pieces of fat.
Combine flour, 1/2 tsp. salt and pepper in flat dish.
Dip chops in flour mixture to coat both sides and put in skillet.
Brown well on both sides.
Lift out and put in shallow baking dish, about 12 X 8 X 1 1/2 inches, as they brown.
Sprinkle with salt.
Top with onion slices.
Drain fat from skillet.
Add 1 tbsp. butter, water, mushrooms, honey, mustard and cloves.
Heat just enough to blend.
Pour over chops and onions.
Cover pan with foil and bake about 45 minutes or until the chops are just tender.
Uncover and top each chop with 2 slices of orange.
Spoon some of the sauce over orange slices.
Cover again and continue baking until the chops are very tender, about 15 minutes more.