4 pork loin butterfly chops cut 3/4 inch thick
1 tbsp. oil
1/4 c. sliced green onion
1 tbsp. orange peel
1/2 c. orange peel
1/2 c. orange juice
1/4 tsp. dried basil

Heat oil in a large skillet. Add green onions and orange peel, saute 3 to 4 minutes or until onion is about tender. Remove onion and orange peel and set aside. Add pork chops and brown on both sides over medium heat, add onion and orange peel. Add the orange juice and basil. Cover and simmer for 10 minutes. Serves four, 231 calories per serving. Preparation time: 15 minutes.