STYLETHREAD -- LET'S TALK SHOP!

I made this tonight and it was fabulous!!  Definetly a keeper. Courtsey of Rachel Ray (365 No Repeats book)-- this meal really did take under 30 minutes to make!!

Zest and juice of 1 navel orange

3 tbsp light brown sugar

1 cup chicken stock/broth

2 sprigs of fresh rosemary, leaves removed and chopped

1/2 tsp crushed red pepper flakes

Salt & Pepper

2 tbsp EVOO

4 1-inch thick center cut pork loin chops (this was the only thing I did wrong.  I used too thin of a pork chop)

1/4 cup fresh parsley leaves, chopped

In a medium sauce pan over high heat, combine the zest & juice of the orange, brown sugar, chicken stock, rosemary, crushed red pepper, salt, and pepper.  Bring the mixture to a boil, then lower the heat to a simmer and cook until reduced by half.

Heat a large skillet over med-high heat with the EVOO (twice around the pan).  Season the chops with salt and pepper, then add to the hot skillet.  Cook the chops for 5 mins on each side (or until done).

Add the parsley to the reduced rosemary-orange glaze.  Pour the glaze over the cooked pork chops and serve.

Makes 4 servings.  I didn't point it out but I would assume 4 pts for the pork chop and 1 point maybe 2 for the sauce.