Pork Chops With Orange And Rosemary

I've managed to capture a number of cookbooks online. One of them is a book titled Get Out of the Box!

Pork Chops With Orange And Rosemary Servings: 4 1 orange, squeezed 2 tablespoons butter 4 medium pork chops 2 teaspoons dried rosemary salt, to taste Heat the butter in a pan and fry the chops until nicely browned on both sides. Sprinkle with rosemary and pour the orange juice over the meat. Reduce the heat and simmer for 2 minutes. Season with salt and serve. Variation Ideas: -Peel and slice another orange, add with the orange juice and rosemary. -Omit the chops and use boneless pork steaks instead. -Omit the chops and use chicken breasts instead.

I used juice from a navel orange and a blood orange, and used slices of blood orange and kumquats as garnish.

A side dish that worked quite well with this was bulghur wheat cooked with paprika and tumeric, served with a dollop of yogurt.