Herbed Pork Chops with Orange
Elevate your weeknight dinner game with these juicy Herbed Pork Chops with Orange, a flavor-packed dish that’s both elegant and easy to make. Featuring tender pork chops rubbed with a fragrant blend of fresh rosemary, thyme, garlic, and orange zest, this recipe brings vibrant, citrusy notes to your table. Searing the chops to golden perfection locks in the juices, while a buttery orange-honey glaze adds a delightful sweet-savory balance. With a quick 35-minute prep and cook time, this skillet meal is perfect for busy evenings yet impressive enough for special occasions. Garnish with fresh orange slices and parsley for a stunning presentation that will wow your guests. Whether you’re craving a simple, wholesome dinner or showcasing your cooking skills, this herbed pork chop recipe is a crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces pork chops (bone-in or boneless, about 1-inch thick)
- 2 tablespoons olive oil
- 0.5 cup fresh orange juice
- 1 teaspoon orange zest
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons honey
- 1 tablespoon unsalted butter
- 0.25 cup chicken broth
- 4 pieces orange slices (for garnish)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Pat the pork chops dry with paper towels and season both sides with salt and pepper.
In a small bowl, combine the minced garlic, orange zest, rosemary, thyme, and 1 tablespoon of olive oil. Rub this mixture evenly over both sides of the pork chops.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side or until golden brown. Transfer the pork chops to a plate and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the orange juice, honey, and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Bring the orange glaze to a simmer and return the pork chops to the skillet. Spoon the glaze over the chops and cook for an additional 6-8 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the heat and let the pork chops rest in the glaze for 3 minutes.
Serve the pork chops with the orange glaze drizzled on top, garnished with fresh orange slices and parsley if desired.
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 2788 mg | 121% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 49.6 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 150 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1926 mg | 41% | |
*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.
