Mushroom-Orange Chop Recipe

INGREDIENTS:
1. 1 (3/4 inch) butterfly pork chop
2. 2 teaspoons vegetable oil
3. 2 green onions, thinly sliced
4. 2 fresh mushrooms, chopped
5. 1 garlic clove, minced
6. 2 tablespoons orange marmalade
7. 1 teaspoon soy sauce
8. 1 tablespoon sunflower kernels (optional)


DIRECTIONS:

1. In a skillet over medium heat, brown pork chop in oil on both sides. Continue cooking until a meat thermometer reads 160 - 170 degrees F, about 6 minutes. Remove and keep warm. In the same skillet, saute onions, mushrooms and garlic until tender. Add marmalade and soy sauce; cook and stir until heated through. Pour over chop. Sprinkle with sunflower kernels if desired.

Yield: 1 servings

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