Ingredients
1 butterfly pork chop (3/4 inch thick)2 teaspoons vegetable oil2 green onions, thinly sliced2 fresh mushrooms, chopped1 garlic clove, minced2 tablespoons orange marmalade1 teaspoon soy sauce1 tablespoon sunflower kernels, optional
Preparation
In a skillet over medium heat, brown pork chop in oil on both sides. Continue cooking until a thermometer reads 160°-170°, 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.
