Pork Chops Seville Recipe
Ingredients
| 6 thin lean pork chops (1 1/2 pounds) | ||
| 1 medium-size onion, chopped (1/2 cup) | ||
| Orange juice | 1/2 Cup (16 tbs) | |
| 1 envelope or teaspoon instant chicken broth | ||
| 1 teaspoon leaf marjoram, crumbled | ||
| Lemon pepper | 1/4 Teaspoon | |
Directions
1. Trim any remaining fat from chops. Sprinkle salt in bottom of a large heavy skillet; heat skillet. Add chops, 3 at a time; brown 5 minutest on each side; remove and reserve; pour off all but 1 tablespoon pan drippings.
2. Saute onion until soft in same pan; add orange juice, instant chicken broth, marjoram, and lemon pepper and stir until smooth. Return chops to pan; cover skillet.
3. Simmer 30 minutes, or until chops are tender when pierced with a two-tined fork.
2. Saute onion until soft in same pan; add orange juice, instant chicken broth, marjoram, and lemon pepper and stir until smooth. Return chops to pan; cover skillet.
3. Simmer 30 minutes, or until chops are tender when pierced with a two-tined fork.
Chef
