Recipe: Basil Orange Chops, Zucchini Rice Pilaf, Pecan Chocolate Pie

BASIL ORANGE CHOPS

4 boneless butterflied pork chops (1/2 inch thick)
1 green onion, sliced
1 tbsp vegetable oil
1 cup orange juice
1 tbsp grated orange peel
2 tsp dried basil
2 tsp cornstarch
2 tsp water

In a large skillet, brown pork chops and onion in oil. Add the orange juice, peel and basil. Cover and cook until meat juices run clear. Remove chops and keep warm. 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 over the chops.

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ZUCCHINI RICE PILAF

1/2 tsp dried basil
2 tbsp butter or stick margarine
2 1/4 cups water
1 1/4 tsp chicken bouillon granules
1 cup uncooked long grain rice
1/2 cup shreeded carrot
1 small zucchini, halved and thinly sliced

In a skillet, saute basil in butter for 1 minute. Add water and bouillon, bring to a boil. Stir in the rice and carrot. Reduce heat, cover and simmer 10 minutes. Add zucchini, simmer 10 minutes longer or until vegetables are tender.

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PECAN CHOCOLATE PIE

1 cup sugar
1/2 cup all purpose flour
2 eggs
1/2 cup butter or margarine, melted
3/4 cup semi sweet chocolate chips
1/2 cup chopped pecans
1 unbaked pastry shell (9inches)
3/4 cup whipping cream, whipped
2 tbsp miniature semisweet chocolate chips

In a mixing bowl, combine sugar, flour and egg. Add butter, mix well. Fold in chocolate chips and pecans. Pour into pastry shell. Bake at 350 for 35 to 40 minutes or until toothpick inserted neaar the center comes out with moist crumbs and edges begin to crack. Cool on a wire rack. Garnish with whipped cream and miniature chips.