This classic dish transforms simple pork chops into a restaurant-quality meal with a vibrant orange glaze. The chops are first dusted in seasoned flour and seared until golden brown, locking in juices. They are then simmered gently in a pan with butter, brown sugar, fresh orange juice, and zest, creating a glossy, tangy-sweet sauce that coats the meat perfectly. Thin slices of fresh orange are added near the end, softening slightly and adding bursts of citrus flavor. It’s an elegant yet easy dinner that pairs beautifully with mashed potatoes, rice, or steamed green beans. The combination of savory pork and bright citrus makes this a crowd-pleaser for weeknight suppers or casual entertaining.
Orange Pork Chops
Description
This classic dish transforms simple pork chops into a restaurant-quality meal with a vibrant orange glaze. The chops are first dusted in seasoned flour and seared until golden brown, locking in juices. They are then simmered gently in a pan with butter, brown sugar, fresh orange juice, and zest, creating a glossy, tangy-sweet sauce that coats the meat perfectly. Thin slices of fresh orange are added near the end, softening slightly and adding bursts of citrus flavor. It&# 226;ÂÂs an elegant yet easy dinner that pairs beautifully with mashed potatoes, rice, or steamed green beans. The combination of savory pork and bright citrus makes this a crowd-pleaser for weeknight suppers or casual entertaining.Ingredients
Directions
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In a small bowl, mix together the flour, salt, and pepper.
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Pat the pork chops dry with paper towels, then dust them evenly with the seasoned flour mixture.
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Heat the butter in a heavy skillet with a lid over medium-high heat.
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Once the butter is melted and foaming, add the chops to the skillet and brown for about 5 minutes on each side.
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In a small cup, combine the brown sugar, grated orange rind, and orange juice.
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Pour the orange mixture over the chops in the skillet.
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Cover the skillet, reduce the heat to low, and simmer gently for 40 minutes, or until the pork is cooked through.
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Arrange the peeled orange slices on top of the meat and continue to simmer covered for an additional 5 minutes.
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Transfer the pork chops and orange slices to a heated serving platter and cover to keep warm.
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Place the skillet back over medium heat, add 2 tablespoons of water, and stir to scrape up any browned bits from the bottom of the pan.
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Bring the sauce to a boil and cook for 1-2 minutes until slightly thickened, then pour over the pork chops.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 346.5kcal
- % Daily Value *
- Total Fat 15.0g24%
- Saturated Fat 5.4g27%
- Cholesterol 120.0mg40%
- Sodium 93.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 43.5g87%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use bone-in or boneless 1-inch thick chops for best results. Bone-in chops may require a slightly longer cooking time.
For a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir into the pan sauce in the final step.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to prevent drying out.
Fresh orange juice is essential for the best flavor. Avoid using bottled juice with preservatives if possible.
