skillet pork chops l’orange

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orangechops

Jeff brought some beautiful blood oranges and Cara Cara oranges home a few days ago. He treated us to his famous orange beef broccoli that is out of this world. He makes his own homemade wheat noodles and then fries them so they get kind of browned and sticky. YUM. Seriously, I’ll have to get him to write the whole recipe down sometime so I can share it with you. SO good.

 Anyway, these oranges are so sun-shiny, sweet and pretty. They add gorgeousness to everything they touch. I love them in this recipe for orange glazed chicken too.  There were a couple left over so I decided to create a new dish with them. We had some particularly nice pork chops in the fridge. I got to cookin’ and this new star was born… 😉

3 or 4 thick, boneless pork chops

1/4 cup all purpose flour

1 teaspoon seasoned salt (I used Lawry’s)

2 teaspoons paprika

1/4 teaspoon ground cloves

1/2 teaspoon freshly ground pepper

2 to 3 Tablespoons olive oil

1/2 cup orange juice + more for thinning sauce (if necessary)

1 blood orange or Cara Cara orange, thinly sliced

 2 Tablespoons cold water

1/4 cup white wine (any type)

fresh chopped parsley for garnish

In a medium mixing bowl, combine flour, seasoned salt, paprika, cloves and pepper. Set 1 Tablespoon of this mixture aside. Coat pork pork chops with remaining flour mixture. Heat olive oil in a large, heavy skillet and brown the chops on both sides (approximately 2 minutes per side.) Reduce heat. Slowly and carefully add orange juice to skillet. Cover and simmer gently for 20 minutes. Flip chops, cover and cook an additional 20 minutes or until cooked through and tender. Top chops with orange slices. Cover and cook an additional 5 minutes. Garnish with the chopped parsley. Transfer chops and orange slices to a serving platter. Blend reserved flour mixture into the 2 Tablespoons of cold water. Pour slowly into skillet, stirring constantly until smooth. Add the white wine and cook, stirring constantly, until sauce thickens. Spoon sauce over chops and serve. This was wonderful with steamed asparagus and hot brown rice.

Enjoy!

~Melissa

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