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!

Michelle Hanson

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: michelle@fnfoods.com. She will look forward to meeting you!



Ingredients


Instructions

 

 

  1. 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.
  2. 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.
  3. Zest and juice and juice 1 orange.  Cut remaining orange in half; juice 1 half.  Thinly slice the remaining half for garnish.
  4. 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)


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