Pork a la Orange (Central America)
Carne de Cerdo a la Naranja (Centro America)

Ingredients:
4 pork chops 1/2" thick (6 ounces each)
1 tablespoon of butter or margarine
1 tablespoon of vegetable oil
2 mid-size oranges
3 green onions
1/2 cup chicken broth
2 tablespoons catsup
Salt and black pepper to taste

Cut off and discard excess fat from the chops and cook them at slow heat with the butter and oil during 10 minutes, turning them so both sides will cook evenly.

Grate the orange peel of half an orange, then peel and cut up the rest of the oranges.

Chop the green onions and mix them with the chicken broth and the catsup; place the pork chops on a platter and cover them to keep them warm. On the same pan with the meat juice cook the green onions with the broth and the catsup, then add the pork chops and the orange slices. Season with the salt and pepper. Turn off the heat and cover.

To serve, garnish the pork chops with the grated orange peel.

Bon Appetit!