Inactive Prep Time:
4 to 6 servings
1 lb. boneless pork chops, thin
Salt and ground black pepper
2 large oranges zested
4 cloves garlic minced and cover with 2 table spoons of olive oil
Heat two table spoons olive oil in an 11 to 12-inch skillet over med heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper.
A couple of minutes before sautéing increase the heat to medium-high. Arrange the chops in the skillet, cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.
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