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Ingredients
- 6 oz boneless pork loin chops (4each about 1/2-inch thick)
- 2 Tbsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1/4 tsp ground cumin
- 2 Tbsp Canola oil
- 1/3 cup orange juice
- water
- 2 Tbsp flour
Ingredients
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Instructions
- Stir together chili powder, paprika, garlic powder, red pepper flakes, and cumin in small bowl. Preheat oven to 350 degrees.
- Sprinkle chili mixture evenly on both sides of each pork chop, rubbing mixture into pork.
- Heat 1 tablespoon oil in a cast iron or oven-safe skillet over medium-high heat.
- Place pork chops in hot oil to brown, turning once after 3 to 5 minutes.
- Add remaining tablespoon of oil if needed. Remove skillet from burner and place skillet in preheated oven.
- Bake pork chops 15 to 20 minutes or until internal temperature on a meat thermometer reads 145 degrees. Remove chops to serving platter. Let stand 3 to 5 minutes before slicing.
- Add water to orange juice to measure 3/4 cup.
- Return skillet to range top. Stir flour into pan drippings, scraping any brown bits from bottom of skillet.
- Gradually stir in combined orange juice and water, cooking over low heat until mixture thickens.
- Remove from heat and serve with pork chops.
- Serve with stone-ground grits, simmered greens, or fried corn.
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