Reply #17: Here it is

[donheld]

http://dumb.blogs.com/photos/recipes/porkchop.html


2 thick-cut pork chops
white wine
(to taste) salt and pepper
olive oil
2 large oranges
1/2 cup flour
1-2 sprigs rosemary



Peel one orange and separate into wedges with no membrane. Juice other orange.


Salt and pepper pork chops. Put some olive oil in a large pan over high heat. Dredge the chops in flour and shake off excess. Put in pan and sear pork chop on both sides. You do not have to cook it all the way through at this point.


Pour white wine into pan until the wine is half-way up the chops (do not cover the chops in wine). Pour in the orange juice and throw in the orange wedges. Put rosemary, whole, into the pan.


Cover and reduce heat to simmer until cooked. Cooking time varies depending on the thickness of the cut, but it will probably take about 15 minutes or so. You can cut the meat near the bone to see if it is done.


In the picture, I served the chops over some fresh arugala tossed in flavorful olive oil along side some cous-cous.


Serves 2