Originally published at Cooking Classy
Orange-Sage Pork Chops
Yield: 4 Servings
- 4 (5 oz) 1/2-inch thick boneless pork chops
- Salt and freshly ground black pepper
- 3 Tbsp butter or butter spread
- 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)
- Season pork chops with 1/2 tsp freshly ground pepper and 1/4 tsp salt.
- Melt 2 Tbsp butter or butter spread in a large skillet over medium-high heat.
- Add pork chops and cook, turning once until cooked through, about 4 minutes per side
- USDA lists that pork chops should reach 145 degrees in center of thickest part with a resting period of 3 minutes before serving as safe.
- Transfer to a plate, cover with foil and let rest at least 3 minutes.
- 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 or butter spread 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.