Orange-Glazed Pork Chops
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INGREDIENTS 4 pork loin or rib chops, about 1/2-inch thick Cooking spray 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup orange juice 1/4 cup dry white wine or chicken broth 1 tablespoon chopped fresh or 1/2 teaspoon dried tarragon leaves 1 tablespoon cornstarch 2 tablespoons water Cut and discard most of the fat from the pork chops. Spray a 10-inch skillet, at room temperature, with the cooking spray, and heat over medium heat for 1 to 2 minutes. Sprinkle salt and pepper over both sides of pork chops. Cook pork chops in hot skillet about 5 minutes, turning once, until light brown. Remove the skillet from the heat. Add the orange juice, wine and tarragon to the skillet. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover and cook 10 to 15 minutes, stirring occasionally, until pork is slightly pink when you cut a small slit near the bone. While the pork chops are cooking, mix the cornstarch and water. When the pork chops are done, remove from the skillet to a serving platter. Cover with aluminum foil or lid to keep warm. Stir cornstarch mixture into orange juice mixture in skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue boiling 1 minute, stirring constantly. Pour over pork chops. Serves 4 Serve with Roasted Sweet Potatoes and Steamed Broccoli.