Serves: 8
Total Calories: 352

8 pork chops 3/4 inch thick
salt
black pepper
2 tablespoons butter or margarine
2/3 cup orange juice concentrate
1/2 cup raspberry preserves
1/2 cup sherry
1/2 teaspoon lemon peel grated
1 tablespoon lemon juice
2 teaspoons Dijon style mustard
1 teaspoon ginger ground
1/2 teaspoon dry mustard
2 oranges large, peeled

Trim pork chops. Sprinkle both sides with salt and pepper. In a large skillet over medium-high heat, brown chops in butter or margarine. Pour off fat. Reduce heat to low.

Meanwhile, in a small saucepan over low heat, stir orange juice, preserves, sherry, lemon rind and juice, mustard, ginger and dry mustard until preserves are melted. Thinly slice one orange and set aside for garnish. Dice remaining orange and add to sauce. Pour over browned chops, cover and simmer for 30 to 40 minutes or until chops are tender, basting several times.

To serve, arrange chops on a warm platter. Skim fat from sauce spoon sauce over top of chops and garnish with orange slices. Pass remaining sauce separately.

Nutritional Facts:

Serves: 8
Total Calories: 352
Calories from Fat: 119

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