Pork Chops Seville
|Lean pork chops||9 Pound (6 Thin Chops)|
|Onion||1 Medium, chopped to half cup|
|Orange juice||1⁄2 Cup (8 tbs)|
|Instant chicken broth||1 Teaspoon (1 Envelope)|
|Leaf marjoram||1 Teaspoon, crumbled|
|Lemon pepper||1⁄4 Teaspoon|
1. Trim any remaining fat from chops. Sprinkle salt in bottom of a large heavy skillet; heat skillet. Add chops, 3 at a time; brown 5 minutest on each side; remove and reserve; pour off all but 1 tablespoon pan drippings.
2. Saute onion until soft in same pan; add orange juice, instant chicken broth, marjoram, and lemon pepper and stir until smooth. Return chops to pan; cover skillet.
3. Simmer 30 minutes, or until chops are tender when pierced with a two-tined fork.