Savory Orange, Shallot Pork Chops
In the mood for a savory, moist, flavorful pork chop that has a buttery citrus flavor? Well, here is a recipe that is just that! This is a great way to prepare pork chops but doesn’t require a lot of time and yet is so delicious. To balance this meat entree, try adding a starch like jasmine rice and a nonstarchy vegetable such as fresh green beans or asparagus. This will become a meal you make over and over, a real keeper. Enjoy!
Author: Michelle Hanson
Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.
Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: firstname.lastname@example.org. She will look forward to meeting you!
- Stir together flour, pepper, and salt in a small bowl, then rub all over chops. Heat oil in a large skillet over medium -high Add chops; cook until browned about 3 minutes per side. If chops are thinner or thicker, adjust the time in which to cook it, being careful not to dry out the chops.
- Reduce the heat to medium; scatter shallot around the chops. Cover with lid and continue cooking, turning chops once and stirring shallots occasionally up to 3 minutes at most or until an instant-read thermometer inserted into the thickest parts registers 145 degrees F. Transfer chops to a platter and keep warm.
- Zest and juice and juice 1 orange. Cut remaining orange in half; juice 1 half. Thinly slice the remaining half for garnish.
- Stir diluted lemon juice and juice from the oranges into the skillet. Increase heat to medium – high, bring to a boil. Cook until liquid is reduced to desired consistency about 3 minutes. Stir in butter and orange zest. Return chops to skillet and turn coat with glaze. Garnish with orange slices and, if desired, fresh herbs.
Nutrition Information Per Serving:
Calories: 378 (pork chop and glaze)
Protein: 28g (4 ozs cooked pork chop)
Sodium: 465mg (less if less salt used)
Fat: 15g (4g Satruated)