Braised Pork Chops with Citrus Glaze
Tender, juicy, and bursting with bright flavors, these Braised Pork Chops with Citrus Glaze are a show-stopping main dish perfect for any dinner table. Expertly seared for a golden crust, the pork chops are simmered to perfection in a luscious glaze made with freshly squeezed orange and lemon juice, aromatic garlic, and a touch of honey for natural sweetness. Infused with hints of orange zest and fresh thyme, the sauce is thickened to a silky consistency that clings beautifully to each bite. This one-pan recipe is not only easy to prepare, with just 15 minutes of prep time, but also delivers a sophisticated yet comforting meal. Serve these citrus-glazed pork chops with a side of roasted vegetables or fluffy mashed potatoes, and garnish with fresh parsley for a touch of vibrant color. Perfect for weeknight dinners or special occasions, this dish is a flavorful celebration of sweet and savory harmony.
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Recipe Information
Ingredients
- 4 pieces pork chops (bone-in or boneless)
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 pieces garlic cloves, minced
- 0.5 cup orange juice (freshly squeezed)
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons honey
- 0.5 cup low-sodium chicken broth
- 1 teaspoon orange zest
- 1 teaspoon fresh thyme leaves
- 1 teaspoon cornstarch
- 1 tablespoon water
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Season the pork chops on both sides with kosher salt and black pepper, and set aside.
Heat a large skillet over medium-high heat and add olive oil.
Once the oil is hot, sear the pork chops for 2-3 minutes per side until golden brown. Remove the chops from the skillet and set aside on a plate.
Reduce the heat to medium and add butter to the same skillet. Sauté the minced garlic until fragrant, about 1 minute.
Stir in the orange juice, lemon juice, honey, chicken broth, orange zest, and thyme leaves. Bring the mixture to a simmer.
Return the pork chops to the skillet, nestling them into the liquid. Cover and simmer on low heat for 25-30 minutes, or until the pork chops are tender and cooked through (internal temperature should reach 145°F/63°C).
In a small bowl, mix the cornstarch and water to form a slurry. Stir the slurry into the skillet to thicken the glaze slightly, cooking for another 2-3 minutes.
Taste the glaze and adjust seasoning with additional salt or pepper, if needed.
Serve the pork chops with the citrus glaze spooned over the top. Garnish with fresh chopped parsley, if desired.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 292 mg | 13% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 11.2 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 561 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
