Pounded Pork Loin With Orange-Pepper Sauce

• boneless center-cut pork loin chops, trimmed of fat↗4

  1 1/4 pounds

• tablespoons all-purpose flour↗3
• tablespoons butter↗2
• large shallot, chopped↗1
• teaspoon black peppercorns, coarsely crushed↗3⁄4
• cup white Zinfandel wine or 1/3 cup dry white wine↗1⁄3
• tablespoon finely shredded orange rind1
• cup orange juice↗2⁄3

Step-by-step instructions

1. 1

   Place each chop between 2 pieces of plastic wrap.

2. 2

   With a heavy, flat mallet, pound meat firmly but gently all over to a thickness of 1/4 to 1/3 inch.

3. 3

   (I don't have a mallet, so I use my rolling pin).

4. 4

   Coat pork lightly with flour.

5. 5

   Melt butter in a 12-inch nonstick frying pan over medium-high heat.

6. 6

   When the butter sizzles, add pork.

7. 7

   Cook, turning once, until pork is well browned on both sides and no longer pink in center (cut to test) (4 to 5 minutes).

8. 8

   Transfer to a warm platter and keep warm while preparing sauce.

9. 9

   Add shallot and pepper to pan; stir until shallot is soft (1 1/2 to 2 minutes).

10. 10

    Add wine, orange peel and orange juice.

11. 11

    Increase heat to high and boil, stirring frequently until sauce is reduced to 1/2 cup (3 to 4 minutes).

12. 12

    Pour sauce over pork to serve.