Orange Pork Chops
Contributed by Diane S.

6 pork chops, 3/4 inch thick
Salt and freshly ground black pepper
Milk
Flour
3 tbs. vegetable oil
1/2 tsp. allspice, ground
1 tsp. freshly squeezed lemon juice
1 tsp. grated orange peel
3/4 cup freshly squeezed orange juice
2 tbs. honey
2 Sunkist oranges, peeled and sliced into 6 thick cartwheels
2 tbs. green onions, sliced

Wipe chops with damp paper towel. Dip chops in shallow bowl of milk. In
separate shallow bowl, combine flour, salt and pepper.
Coat chops lightly with flour mixture. Heat oil in large skillet, brown
chops on both sides. Combine allspice and citrus juices and peel.
Pour over meat. Simmer, covered, for 30 minutes and uncovered for 10 more
minutes. Remove chops from skillet to warm serving dish.
Blend honey into pan juices; add orange slices and glaze briefly on each
side. Top each pork chop with an orange slice, pour over remaining sauce and
sprinkle with green onions. Serve at once. Makes 6 servings.