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Rosemary-Orange Pork Chops and Lemon-Butter Broccolini
From Rachael Ray 365: No Repeats.
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orange, juice and zest of
cup chicken stock or 1 cup
, leaves removed and chopped
crushed red pepper flakes
salt and black pepper
extra virgin olive oil
inches thick center-cut pork loin chops
lemon, juice and zest of
flat leaf parsley
In a medium sauce pot over high heat, combine the zest and juice of the orange, brown sugar, chicken stock, rosemary, crushed red pepper flakes, salt and pepper.
Bring the mixture to a boil, then lower the heat to a simmer and cook until reduced by half.
Heat a large skillet over medium-high heat with the EVOO. Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.
While the pork chops are cooking, trim the broccoliini ends. Place the stalks into a skillet and cover with water.
Cover the skillet and bring to a boil. Add salt and reduce the heat. Simmer for 5-6 minutes, until tender and bright green.
Drain broccolini and return to the skillet over medium heat. Add the butter, lemon zest, and lemon juice. Stir and toss until the butter melts, season with salt and pepper.
Add the parsley to the reduced rosemary-orange glaze. Pour the glaze over the cooked pork chops.
Toss to coat and transfer to a serving platter. Serve along with the broccolini and some crusty bread.
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