Herbed Pork Chops

By Pattywak

I was suspicious when I read the recipe, but I had the ingredients on hand and gave it a try. I was pleasantly surprised at how delicious it was and my husband told me that I can make this again any time I want (high praise from him.) The only things I might change is to add a little more on the garlic, and use just lemon not orange slices to make the gravy a little more tangy.

My boyfriend and I loved this recipe. I substituted white cooking wine for the coffee liqueuer and used lemon only because I didn't have an orange on hand.I served it over Lemon Thyme rice (from this site) and it was delicious.

Ingredients

• 6 pork chops
• 1 1/2 teaspoons garlic salt
• 1 teaspoon dried rosemary leaves, crushed
• 1/2 teaspoon dried basil leaves, crushed
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 1/2 cup coffee flavored liqueur
• 1/2 cup water
• 2 teaspoons cornstarch
• 2 teaspoons chopped green onion

Details

Servings 6
Adapted from allrecipes.com

Preparation

Step 1

Directions

Trim excess fat from chops. Heat skillet over medium heat, and rub a piece of fat over the bottom of the pan. Cook chops, turning occasionally, until browned on both sides (4 to 6 minutes).

Season chops with garlic salt, rosemary, and basil. Arrange slices of orange and lemon over meat, and pour coffee liqueur and 1/4 cup water over all. Cover, and simmer for 30 minutes, or until meat is tender.

Blend cornstarch with remaining 1/4 cup water, and stir into pan liquid; cook until thick. Sprinkle with green onions, and serve.