Easy and filled with flavor, pork chop recipe!
Prep 15 minutes
Cook 15 minutes
Ready in: 30 minutes
• 4 (5 oz) 1/2-inch thick boneless pork chops
• Salt and freshly ground black pepper
• 3 Tbsp Butter
• 1 1/4 tsp cornstarch
• 1/4 cup low-sodium chicken broth
• 1 tsp orange zest
• 1/4 cup fresh orange juice
• 1 1/2 tsp lemon juice
• 2 tsp honey
• 1 clove garlic, minced
• 2 tsp chopped fresh sage leaves (fresh rosemary would be a good substitute or 1 tsp dried sage or rosemary)
• Season pork chops with 1/2 tsp freshly ground pepper and 1/4 tsp salt. Melt 2 Tbsp Butter in a large skillet over medium-high heat.
• Add pork chops and cook, turning once until cooked through, about 4 to 5 minutes per side. Transfer to a plate, cover with foil and let rest at least 3 to 4 minutes. (See Notes)
• Meanwhile, whisk together 1 Tbsp broth with cornstarch. Mix in remaining 3 Tbsp broth, orange juice, lemon juice and honey.
• After removing pork chops from skillet, reduce skillet temperature to medium. Melt remaining 1 Tbsp Butter in a same skillet.
• Add garlic and saute 20 seconds or until lightly golden. Whisk orange juice mixture once more then pour into skillet while scraping bottom to loosen browned bits.
• Bring mixture to a boil whisking constantly, then reduce heat slightly and allow to simmer, stirring frequently, about 1 minute. Stir in orange zest and sage.
• Return pork chops to skillet and spoon sauce over chops. Serve warm.
1 each: 290 calories, 8g fat (3g saturated fat), 86mg cholesterol, 543mg sodium, 22g carbohydrate (18g sugars, 1g fiber), 31g protein.
USDA lists that pork chops should reach 145 degrees in the center of the thickest part with a resting period of 3 minutes before serving as safe