Ingredients
4
boneless pork loin chops, 3/4 inch thick (about 1 1/2 lb)
1/2
teaspoon salt
1/4
teaspoon pepper
2
tablespoons olive oil
1
small onion, halved and thinly sliced (1 cup)
2
tablespoons Gold Medal™ all-purpose flour
1 1/4
cups Progresso™ chicken broth (from 32-oz carton)
1
teaspoon grated orange zest
1/4
cup orange juice
1
tablespoon lime juice
1
teaspoon sugar
Preparation
Season pork chops with salt and pepper.
In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add pork chops; cook 4 to 5 minutes on each side or until golden brown on both sides. Transfer to plate.
Reduce heat to medium; add remaining 1 tablespoon oil to skillet. Add onion; cook 8 to 10 minutes, stirring occasionally, until browned and softened. Add flour; cook and stir 1 minute. Stir in broth and orange zest; heat to boiling. Add pork chops back to skillet; spoon sauce over top of pork. Reduce heat to low; cover and simmer 5 to 7 minutes or until pork is cooked through (at least 145°F). Transfer pork chops to serving plate.
Add orange juice, lime juice and sugar to sauce in skillet. Cook and stir about 1 minute or until hot. Pour over pork chops, and serve.
