Skillet Orange Pork Chops
|Orange juice||1 Cup (16 tbs)|
|Instant minced onion||3 Tablespoon|
|Grated orange peel||2 Teaspoon|
|Brown sugar||1 Tablespoon|
|Marjoram||1⁄2 Teaspoon, crushed|
|Thyme||1⁄4 Teaspoon, crushed|
|Pork chops||4 , cut about 1 inch thick|
|Monosodium glutamate||1⁄2 Teaspoon|
|Cooking oil||2 Tablespoon|
Combine orange juice, onion, orange peel, brown sugar, marjoram, and thyme; set aside.
Season pork chops with a mixture of the salt, monosodium glutamate, and pepper.
Brown chops well on both sides in a small amount of oil in a heavy skillet.
Drain drippings from pan; add orange juice mixture.
Cook, covered, over low heat about 45 minutes, or until chops are very tender.
If desired, thicken the sauce slightly with a cornstarch-water mixture.
Add sectioned pared oranges and heat about 5 minutes.