How To Make Orange-Sage Pork Chops
Experience bright and robust flavors on your pork chops for dinner tonight! These chops are slathered in some tasty sour orange sauce for a newer flavor.
Serves:
Ingredients
- 4pork chops½-inch thick, boneless
- salt and freshly ground black pepper
- 3tbspI Can’t Believe It’s Not Butter Spread
- 1¼tspcornstarch
- ¼cupchicken brothlow-sodium
- 1tsporange zest
- ¼cupfresh orange juice
- 1½tsplemon juice
- 2tsphoney
- 1garlic cloveminced
- 2tspfresh sage leavesor fresh rosemary, chopped
Instructions
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Season pork chops with ½ teaspoon of freshly ground pepper and ¼ teaspoon of salt.
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Melt 2 tablespoons of the I Can’t Believe It’s Not Butter in a large skillet over medium-high heat.
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Add pork chops and cook, turning once until cooked through, about 4 minutes per side.
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Transfer to a plate, cover with foil and let rest at least 3 minutes.
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Whisk together 1 tablespoon broth with cornstarch.
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Mix in the remaining 3 tablespoons of broth, orange juice, lemon juice and honey.
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After removing pork chops from skillet, reduce skillet temperature to medium.
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Melt remaining 1 tablespoon I Can’t Believe It’s Not Butter in the same skillet.
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Add garlic and saute 20 seconds or until lightly golden.
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Whisk the orange juice mixture once more, then pour it into the skillet while scraping bottom to loosen browned bits.
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Bring mixture to a boil, whisking constantly.
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Reduce the heat slightly and allow to simmer, stirring frequently, for about 1 minute.
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Stir in orange zest and sage.
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Return the pork chops to the skillet, then spoon the sauce over the chops.
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Serve warm, and enjoy!
Nutrition
- Calories: 449.04kcal
- Fat: 27.02g
- Saturated Fat: 11.58g
- Trans Fat: 0.53g
- Monounsaturated Fat: 9.42g
- Polyunsaturated Fat: 2.76g
- Carbohydrates: 7.61g
- Fiber: 0.85g
- Sugar: 4.53g
- Protein: 42.08g
- Cholesterol: 160.66mg
- Sodium: 580.79mg
- Calcium: 70.64mg
- Potassium: 764.06mg
- Iron: 1.81mg
- Vitamin A: 82.77µg
- Vitamin C: 9.88mg
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