Ingredients

8 (2-ounce) lean boned center-lean pork chops

2 Tablespoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

Vegetable cooking spray

1 teaspoon olive oil

1/2 cup frozen orange con centrate, thawed and undiluted

2 Tablespoons lemon juice

2 Tablespoons minced green onions

2 Tablespoons Dijon mustard

1 teaspoon sugar

1 teaspoon dried basil

1/4 teaspoon curry powder

Dash of red pepper

Preparation

  1. Trim fat from chops. Set chops aside.

  2. Combine flour, salt, and pepper in a small bowl; stir well. Dredge pork chops in flour mixture.

  3. Coat a large skillet with cooking spray; add oil. Place over medium-high heat until hot. Add pork chops, and cook 3 to 5 minutes on each side or until browned. Add orange juice concentrate and lemon juice; cook 4 to 5 minutes or until pork chops are tender.Transfer to serving plates, and keep warm.

  4. Add green onions and next 5 ingredients to orange juice mixture; cook over medium heat 1 minute or until thickened, stirring frequently. Spoon sauce evenly over pork chops. If desired, garnish with fresh basil, and serve with steamed baby vegetables.