It’s the other white meat—with the perfect amount of citrusy sweet! Pork is an affordable and tasty alternative to chicken or beef, and with this recipe, it’s a quick and easy dinner treat everyone will love.
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.
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