In this recipe, pork chops are seared and then simmered in a simple but flavorful orange sauce, leaving them glazed and delicious.
These chops make an easy everyday meal your family will love. Serve them with a rice dish, mashed potatoes, or sweet potatoes, along with steamed green beans or broccoli. Coleslaw or a tossed salad would complement the chops nicely as well.
- 4 pork chops, about 3/4-inch thick
- kosher salt and freshly ground black pepper, to taste
- 1 to 2 teaspoons all-purpose flour
- 1 tablespoon extra-virgin olive oil
- 1/2 cup orange juice
- 2 tablespoons brown sugar, packed
- 2 tablespoons sweet orange marmalade
- 1 tablespoon cider vinegar
- Place the pork chops on a cutting board or sheet of parchment or wax paper. Season both sides with kosher salt and freshly ground black pepper. Dust lightly on both sides with flour.
- In a large, heavy skillet or saute pan over medium heat, heat the olive oil.
- Add the pork chops to the hot oil and cook for about 3 to 4 minutes on each side, or until browned.
- Meanwhile, in a small bowl or cup, combine the orange juice, brown sugar, marmalade and cider vinegar. Stir or whisk to blend.
- Remove the pork chops to a plate and drain off or wipe out any excess fat that has accumulated in the pan. Return the chops to the pan.
- Pour the orange juice mixture over the pork chops and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until pork chops are done.*
- Remove the pork chops to a warm platter and tent loosely with foil to keep them warm.
- Bring the sauce back to a boil and cook for a 3 to 4 minutes, or until reduced and thickened.
- Spoon the sauce over the pork chops and serve hot with rice, potatoes, or your favorite side dishes.
*The National Pork and the USDA recommend using a digital food thermometer to ensure that pork is cooked to at least 145° F. Ground pork must be cooked to at least 160° F.
- When choosing pork, look at the color. It should be a pale pink, and any fat or marbling should be white, not yellow. Avoid buying darker pink or grayish pork.
- Thick chops (around 1 inch thick) will be more tender and juicy than thin chops as long as they aren't overcooked.
- Cooked pork should be refrigerated within 2 hours of cooking.
- Refrigerate pork leftovers for up to 2 days.
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|Nutritional Guidelines (per serving)|
|Total Fat||30 g|
|Saturated Fat||9 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||2 g|