Pork Chops With Orange and Marsala

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    pork loin chops, each about 1 inch thick
  • 2
    tablespoons olive oil
  • salt & freshly ground black pepper, to taste
  • 12
    cup fresh orange juice
  • 12
    teaspoon grated orange zest, plus orange zest strips for garnish
  • orange wedge (to garnish) (optional)
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DIRECTIONS

  • Pat the pork chops dry with paper towels.
  • In a large fry pan over medium heat, warm the olive oil.
  • Add the chops and cook, turning once, until browned on both sides, about 10 minutes total.
  • Season the chops with salt and pepper.
  • Reduce the heat to medium-low and continue to cook until the chops are just cooked through but are still juicy when cut into the center with a knife, about 15 minutes.
  • Transfer to a plate and cover loosely with aluminum foil.
  • Add the Marsala to the pan and increase the heat to medium-high.
  • Cook, stirring, until the wine is reduced and slightly thickened, about 2 minutes.
  • Add the orange juice and bring to a simmer.
  • Return the chops to the pan and sprinkle with the grated orange zest.
  • Cook, basting the chops with the pan juices, for 2 minutes.
  • Transfer the chops and sauce to individual plates and garnish with orange zest strips and orange wedges.
  • Serve immediately.
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