Pounded Pork Loin With Orange-Pepper Sauce - cooking recipe

Ingredients

4 boneless center-cut pork loin chops, trimmed of fat (1 1/4 pounds)
3 tablespoons all-purpose flour
2 tablespoons butter
1 large shallot, chopped
3/4 teaspoon black peppercorns, coarsely crushed
1/3 cup white zinfandel wine or 1/3 cup dry white wine
1 tablespoon finely shredded orange rind
2/3 cup orange juice

Preparation

Place each chop between 2 pieces of plastic wrap.
With a heavy, flat mallet, pound meat firmly but gently all over to a thickness of 1/4 to 1/3 inch.
(I don't have a mallet, so I use my rolling pin).
Coat pork lightly with flour.
Melt butter in a 12-inch nonstick frying pan over medium-high heat.
When the butter sizzles, add pork.
Cook, turning once, until pork is well browned on both sides and no longer pink in center (cut to test) (4 to 5 minutes).
Transfer to a warm platter and keep warm while preparing sauce.
Add shallot and pepper to pan; stir until shallot is soft (1 1/2 to 2 minutes).
Add wine, orange peel and orange juice.
Increase heat to high and boil, stirring frequently until sauce is reduced to 1/2 cup (3 to 4 minutes).
Pour sauce over pork to serve.