I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, April 11, 2011

Raspberry Orange Pork Chops

is so good.   You can eat this as is or slice it up make put it in a tortilla or over a salad.  The raspberry-orange sauce would be really good on top of ice cream too.

(serves 4)

*4 butterfly pork chops
*1 egg
*1/2 cup milk
*2 tablespoons olive oil
*1 cup italian bread crumbs
*zest from one orange
*1/4 cup freshly grated parmesan cheese
*1/8 teaspoon garlic powder
*1/4 teaspoon black pepper
*1 teaspoon parsley flakes
*1/2 cup raspberries
*1/8 cup fresh squeezed orange juice
*1/8 cup white sugar
*1/4 tablespoon cornstarch
*1/2 tablespoon water

~In a small sauce pan, comine raspberries, orange juice & sugar together.
~Bring to a boil, stirring constantly.
~Dissolve corn starch into the water.
~Continuously whisk into boiling fruit mixture.
~Cook for 2 minutes, whisking the entire time.
~Remove from stove, and let sit.
~Whisk egg & milk together in a small bowl.
~Combine bread crumbs, orange zest, parmesan cheese, garlic powder, pepper & parley flakes together in a medium bowl.
~Pound the pork chops to about 1/4 inch thickness.
~Heat olive oil in a large skillet, over medium-high heat.
~Dip the pork chops into the egg-milk mixture.
~Dredge into bread crumb mixture, making sure they are fully coated.
~Carefully drop into hot olive oil.
~Cook 3-5 minutes on each side, or until pork is cooked through.
~Remove from pan, and plate.
~Spoon fruit sauce over pork chops.

`Substitute pork with chicken.
`Substitute pork with veal.
`Substitute raspberries with strawberries.

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