Pork Chops L'OrangeSubmitted by: NIMUAE
IntroductionMeltingly delicious, fragrant, citrusy chops with just the right amount of zing. This is my take on the classic duck L'Orange. This sauce and method works equally well on chicken. Meltingly delicious, fragrant, citrusy chops with just the right amount of zing. This is my take on the classic duck L'Orange. This sauce and method works equally well on chicken.
5 4 oz Pork Loin chops, boneless
Salt and Pepper (between 1/2 and 1 tsp each)
Ground Marjoram - 1 tsp
1/4 cup diced shallots
2 ounces Grand Marnier (optional )
3 tsp whole grain Dijon Mustard
1/4 cup Orange marmalade
1 cup Orange juice
Orange slices for garnish if desired
Rub pork chops with Salt, Pepper and Marjoram and set aside while you heat up a large oven proof skillet. When it is very hot add 1 tbl Olive Oil and 1 tsp of butter, when it is sizzling, add the pork chops, 2 at a time and sear on both sides. (don't crowd the pan, or they will not brown properly) Remove to platter, finish searing all 5.
Turn down heat under pan and add shallots, soften slightly then deglaze with the Grand Marnier. Scrape up all of the brown bits left from the chops, this adds a nice flavor to the sauce. Cook for a minute then add Marmalade and Dijon mustard, stirring after each addition. Add orange Juice and stir/whisk everything together, let it simmer for about 2 minutes, remove half of the sauce to a separate saucepan, and lay pork chops back in the original skillet with the remaining sauce. Turn the porkies once or twice to get all of that orangey goodness on all sides.
Slide skillet into preheated oven for 20 - 25 minutes, or until the chops reach an internal temp of 155.
Simmer remaining sauce on stovetop until thickened and reduced. Spoon over chops when served.
We like this dish with green beans almondine and rice pilaf. It is fast, easy, delicious and makes you look like a whiz in the kitchen.
Serving Size: Makes 5 4 oz servings
Number of Servings: 5
Recipe submitted by SparkPeople user NIMUAE.