Triple Orange Glazed Pork Chops
photo by newlywedcookingadve
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 236.59 ml orange juice
- 78.78 ml orange marmalade
- 44.37 ml butter
- 44.37 ml olive oil
- 566.99 g pork tenderloin, cut into 4 1 1/2-inch thick medallions, slightly flattened
- 4.92 ml seasoning salt
- 1.23 ml fresh ground black pepper
- 0.25 ml cayenne pepper
- 14.79 ml lime zest
- 226.79 g mandarin oranges, drained
- 14.79 ml coconut, toasted
- 14.79 ml parsley, chopped
directions
- In a small bowl, mix together the orange juice and marmalade.
- Heat the butter and olive oil in a large skillet over medium heat. Season the pork chops with the salt and pepper. Add the chops and cook, turning once, until just cooked through, 6 to 8 minutes total. Transfer the chops to a platter and cover loosely with aluminum foil.
- Pour off all but 3 tablespoons of drippings from the skillet and add the orange juice mixture. Raise the heat to medium-high and stir, scraping up the brown bits on the bottom of the pan, until the sauce is reduced and slightly syrupy, 6 to 8 minutes. Add the cayenne pepper to taste, then the lime zest; check for seasonings and adjust as necessary. Return the pork chops to the pan, reduce the heat to medium, and turn the pork chops a few times in the sauce. Remove the chops and add the mandarin oranges at the very last minute, just to warm them. If left in too long they値l simply dissolve.
- Transfer the chops to serving dishes, drizzle with the sauce, and top with toasted coconut and parsley.
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