Pounded Pork Loin With Orange-Pepper Sauce

Submitted by Sharlene~W

"This is a very quick and delicious dinner. With the chops pounded thin, they will cook in only about 5 minutes. Amazing you can make something this tasty in under a half hour."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 4

ingredients

• 4 boneless center-cut pork loin chops, trimmed of fat (1 1/4 pounds)
• 3 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 large shallot, chopped
• 3⁄4 teaspoon black peppercorns, coarsely crushed
• 1⁄3 cup white zinfandel wine or 1/3 cup dry white wine
• 1 tablespoon finely shredded orange rind
• 2⁄3 cup orange juice

directions

1. Place each chop between 2 pieces of plastic wrap.
2. With a heavy, flat mallet, pound meat firmly but gently all over to a thickness of 1/4 to 1/3 inch.
3. (I don't have a mallet, so I use my rolling pin).
4. Coat pork lightly with flour.
5. Melt butter in a 12-inch nonstick frying pan over medium-high heat.
6. When the butter sizzles, add pork.
7. Cook, turning once, until pork is well browned on both sides and no longer pink in center (cut to test) (4 to 5 minutes).
8. Transfer to a warm platter and keep warm while preparing sauce.
9. Add shallot and pepper to pan; stir until shallot is soft (1 1/2 to 2 minutes).
10. Add wine, orange peel and orange juice.
11. Increase heat to high and boil, stirring frequently until sauce is reduced to 1/2 cup (3 to 4 minutes).
12. Pour sauce over pork to serve.

Reviews

[Chef 616082]

This was incredibly delicious! I doubled the sauce and finished it with a couple of tablespoons of butter for shine. It was very good over the very tender pork and the rice I served it with. Definately weekend taste in weeknight time. Thanks for sharing!

 

[Galley Wench]

5 bright star! This was great... took a few turns, but finally came back to the final product. I had a pork tenderloin on hand so used it instead of the chops. Didn't feel that pounding the chops was necessary, so skipped that process. The sauce is wonderful! I didn't have a fresh orange so substituted orange marmalade for the zest. Then, of course, it tasted a bit sweet so to counteract the sweetness, added a dab of dijion mustard. It worked and DH was a very happy camper! Thanks Sharlene for a great recipe!