4 pork loin bufferfly chops, cut 3/4 inch thick
1 tbsp. Canola oil
1/4 c. sliced scallions, top included
1 tbsp. grated orange peel
1/2 c. orange juice
1/4 tsp. dried basil

Heat oil in large skillet. Add onion and orange peel and saute until onion is almost tender. Remove onion and orange peel and set aside. Add pork loins and brown on both sides over medium heat. Add onion, orange peel and orange juice and basil. Cover and simmer lightly for 10 minutes. Serve with garnish of parsley sprigs and sliced cucumber, spoon orange sauce mixture over each chop. Yields 4 servings.