- 4 boneless center-cut pork loin chops, trimmed of fat
- 3 tablespoons all-purpose flour
- 2 tablespoons Lucerne Sweet Cream Butter or margarine
- 1 large shallot, chopped
- 3/4 teaspoon black peppercorns, coarsely crushed
- 1/3 cup white Zinfandel or dry white wine
- 1 tablespoon finely shredded orange peel
- 2/3 cup Safeway SELECT Orange Juice
- Place each chop between 2 pieces of plastic wrap. With a heavy, flat-sided mallet, pound meat firmly but gently all over to a thickness of 1/4 to 1/3 inch. Coat pork lightly with flour.
- Melt butter in a 10- to 12-inch nonstick frying pan over medium-high heat. When butter sizzles, add pork. Cook, turning once, until pork is well browned on both sides and no longer pink in center; cut to test (4 to 5 minutes). Transfer to a warm platter and keep warm while preparing sauce.
- Add shallot and pepper to pan; stir until shallot is soft (1 1/2 to 2 minutes). Add wine, orange peel, and juice. Increase heat to high and boil, stirring often, until sauce is reduced to 1/2 cup (3 to 4 minutes). Pour sauce over pork.