Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Zest and juice of 1 navel orange | ||
| 3 tbsp. light brown sugar | ||
| 1 c. low-sodium chicken broth | ||
| 2 tsp. dried rosemary | ||
| ½ tsp. crushed red pepper flakes | ||
| 2 tbsp. olive oil | ||
| 4 (4 oz each) center-cut boneless pork chops | ||
| ½ tsp. salt | ||
| ½ tsp. black pepper |
Directions
- In a medium saucepan over high heat, combine the zest and juice of the orange, brown sugar, chicken broth, rosemary and crushed red pepper flakes.
- Bring the mixture to a boil, and reduce heat to low, simmering until reduced by half.
- Meanwhile, in a large skillet over medium-high heat, add the olive oil. Season chops with the salt and pepper and add to the hot skillet.
- Cook for 2 minutes on each side and add to the reduced orange juice mixture. Simmer for an additional 2 to 3 minutes on each side, and turn off heat.
- Serve using any reserved orange juice drippings to ladle over the chops.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 60mg
- Sodium: 870mg
- Protein: 22g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 20%
0%
Iron 6%
0%
Calcium 4%
Recipe Source:
Hy-Vee Meat Department.