Easter Recipes from Razzle Dazzle Recipes
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Sauteed Pork Chops with Mustard Orange Glaze

4 boneless pork chops
1/4 teaspoon coarsely ground black pepper
1 teaspoon olive oil
1/4 cup orange juice
2 tablespoons orange marmalade
2 tablespoons Dijon-style mustard
1/4 teaspoon rosemary

1. In a small bowl combine the black pepper and rosemary.

2. Season pork chops with pepper-rosemary mixture. Set aside.

3. Heat the olive oil in large nonstick skillet over medium-high heat.

4. Add the pork chops to the skillet and brown chops on one side; then turn the pork chops; add orange juice, orange marmalade and mustard to skillet.

5. Reduce the skillet heat to low; cover and cook for about 8 to 10 minutes.

Makes 4 servings


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