Pork Chops with Cinnamon-Raisin Sauce
4 boneless pork loin chops – butterflied
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon freshly ground pepper
1 tablespoon vegetable oil
3/4 cup chopped onion
3 cloves garlic – minced
3/4 cup orange juice
2 tablespoons raisins
1 tablespoon capers – rinsed, drained
Fresh orange slices (optional)
Parsley sprigs (optional)
Place 1 pork chop between 2 pieces of plastic wrap. Working from center, lightly pound chop with flat side of meat mallet or rolling pin until 1/4-inch thick; remove plastic wrap. Repeat with remaining chops.
In small bowl, combine salt, cinnamon, cloves and pepper; blend well. Sprinkle seasoning mixture over each flattened chop. Heat oil in large skillet over medium-high heat. Add chops; cook 3 minutes per side or until pork is tender. Place chops on serving plate; keep warm.
In same skillet, add onion and garlic; cook over medium heat 3-4 minutes, stirring frequently. Reduce heat to low. Add orange juice, raisins and capers; cover and simmer about 5 minutes, stirring occasionally. Spoon onion-raisin mixture over cooked chops. Garnish with orange slices and parsley sprigs, if desired.