Pork Chops Flambe

Pork Chops Flambé

6 pork loin chops – butterflied, 1/2 inch thick
1 teaspoon olive oil
1/4 cup sliced green onion
1 tablespoon orange peel
1/2 cup orange liqueur
1/4 cup orange juice
1/4 teaspoon dried basil

Heat oil in a nonstick skillet. Add green onion and orange peel; sauté 3 to 4 minutes or till onion is almost tender. Remove onion and orange peel; set aside. Add pork chops and brown on both sides over medium heat; add onion and orange peel.

Add half of the orange liqueur, the orange juice and basil. Cover and simmer 8 to 10 minutes or till chops are done. Transfer the pork chops to a chafing dish, if desired. In a small saucepan gently heat the remaining orange liqueur. (Do not boil.) Ignite with a long match and pour over chops.