Orange And Rosemary Sauced Pork
Boneless pork chops make a quick, delicious meal when topped with an easy pan sauce flavored with orange juice and fragrant rosemary. Try serving with roasted carrots and our Egg Noodles With Three Onion Cream Sauce.
- 4 boneless pork chops, 3/4-inch thick
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup orange juice
- Zest of 1 orange
- 2 teaspoons balsamic vinegar
- 1 tablespoon Dijon-style mustard
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoons butter
- Combine the flour, salt and pepper in a shallow dish. Lightly dredge the pork in the flour mixture and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the pork and cook, turning several times, until nicely browned on both sides and cooked through, 5 to 8 minutes total. Transfer the pork to a plate and cover to keep warm while preparing the sauce.
- Add the orange juice and orange zest to the pan. Bring to a simmer and scrape up any browned bits on the bottom of the pan. Add the vinegar, mustard and rosemary and continue cooking until the sauce thickens slightly, 2 to 3 minutes.
- Whisk in the butter then return the pork chops to the pan. Turn them once or twice to coat with the sauce, then plate and drizzle with the remaining sauce.
This recipe would work equally well with boneless, skinless chicken breasts. Pound them to an even thickness of about 1/2-inch and adjust the cooking time accordingly.