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

Heat oil in large skillet. Add green onion and orange peel. Saute 3 to 4 minutes or until onion is almost tender. Remove onion and orange peel; 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 4.