Basil Orange Chops

1. 1

   In a large skillet, brown pork chops and onion over medium heat in oil until no longer pink. Stir in the orange juice, zest and basil. Bring to a boil. Reduce heat; cover and cook until meat juices run clear. Remove chops and keep warm.

2. 2

   In a small bowl, combine the cornstarch and water until smooth; add to the skillet. Cook and stir for 2 minutes or until thickened. Serve with the chops.

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