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
Add minced garlic and orange zest together and coat pork chops and put in refrigerator for one hour.
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.