Mushroom-Orange Chop

1 Butterfly pork chop (3/4-inch thick)
2 teaspoons Vegetable oil
2 Green onions, thinly sliced
2 Fresh mushrooms, chopped
1 Garlic clove, minced
2 Tablespoons Orange marmalade
1 teaspoon Soy sauce
1 Tablespoon Sunflower kernels (seeds)

In a skillet over medium heat, brown pork chop in oil on both sides. Continue cooking until a meat thermometer reads 160-170 degrees, about 6 minutes. Remove and keep warm. In the same skillet, saute onions, mushrooms and garlic until tender. Add marmalade an soy sauce; cook and stir until heated through. Pour over chop. Sprinkle with sunflower kernels if desired.

Yield: 1 serving

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Creative Cooking
Lydia Critchley

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