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Citrus pork chops

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Ingredients

4boneless pork loin chops,
3/4 inch thick (about 1 1/2 lb) 

1/2teaspoon salt 1/4teaspoon pepper 2tablespoons olive oil 1small onion, halved and thinly sliced (1 cup) 2tablespoons Gold Medal™ all-purpose flour 1 1/4cups Progresso™ chicken broth (from 32-oz carton)1teaspoon grated orange zest SAVE $1/4cup orange juice SAVE $1tablespoon lime juice 1teaspoon sugar Buy Ingredients Powered by Chicory

Steps

  • 1Season pork chops with salt and pepper.
  • 2In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add pork chops; cook 4 to 5 minutes on each side or until golden brown on both sides. Transfer to plate.
  • 3Reduce heat to medium; add remaining 1 tablespoon oil to skillet. Add onion; cook 8 to 10 minutes, stirring occasionally, until browned and softened. Add flour; cook and stir 1 minute. Stir in broth and orange zest; heat to boiling. Add pork chops back to skillet; spoon sauce over top of pork. Reduce heat to low; cover and simmer 5 to 7 minutes or until pork is cooked through (at least 145°F). Transfer pork chops to serving plate.
  • 4Add orange juice, lime juice and sugar to sauce in skillet. Cook and stir about 1 minute or until hot. Pour over pork chops, and serve

Keersten’s Chocolate Cookies

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1 c. butter
2 c. sugar
3 eggs
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla
2 tsp. almond extract
2 c. flour
¾ c. cocoa
Cream butter and sugar. Add eggs, vanilla, and almond. Combine dry ingredients and add to creamed mix. Bake at 350 for 8 min. Cool on sheet for 4 min.

Keersten’s Brownies

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½ c. butter
2 c. sugar
3 eggs
1 tsp. vanilla
2 c. flour
½+ cocoa
1 tsp. baking powder
Melt butter and mix with sugar. Add eggs and vanilla. Blend dry ingredients and mix into egg mixture. (Secret ingredient: a generous squirt of Hershy’s syrup at this point.) Spread into a greased 9×13 pan. Press nuts or chocolate chips onto the top if desired. Bake for @350 for 20 min.

Caramels

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1

1 cup butter or margarine
1 pound light brown sugar
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 teaspoons vanilla extract
1. In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
2. Meanwhile, butter a 9×13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

Mom’s Hot Fudge

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1 can evaporated milk
4 Tbs. butter
mix together:
4 Tbs. cocoa
4 Tbs. flour
2 c. sugar
at last add:
2 tsp. vanilla

Mix dry ingredients in pan with a spoon, using the back to break up clumps. Add butter and evaporated milk. Stir until boiling, then boil for 2 min. Pull off heat and add vanilla.