Orange Pork Chops for 2
Elevate your dinner-for-two game with these succulent Orange Pork Chops, a perfect blend of sweet, savory, and citrusy flavors. Juicy bone-in pork chops are seasoned and marinated in a vibrant mixture of fresh orange juice, zesty orange zest, soy sauce, honey, and aromatic minced garlic, allowing every bite to pack a mouthwatering punch. Cooked to golden perfection in a skillet, the chops are smothered in a glossy orange sauce thickened with cornstarch for a restaurant-quality finish. This simple yet impressive recipe comes together in just 30 minutes and is ideal for an intimate weeknight meal or a romantic date night. Pair with creamy mashed potatoes or a medley of steamed vegetables for a complete, flavorful dinner experience.
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Recipe Information
Ingredients
- 2 pieces bone-in pork chops
- 0.5 cup orange juice
- 1 teaspoon orange zest
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 pieces garlic cloves, minced
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Pat the pork chops dry with paper towels and season both sides with salt and black pepper.
In a small bowl, whisk together the orange juice, orange zest, soy sauce, honey, minced garlic, and chopped rosemary to create the marinade.
Place the seasoned pork chops in a shallow dish or resealable plastic bag. Pour the marinade over the pork chops, making sure they're well-coated. Let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator for stronger flavor).
Heat olive oil in a large skillet over medium heat. Once the oil is hot, remove the pork chops from the marinade (reserve the marinade) and place them in the skillet.
Cook the pork chops for 4-5 minutes on each side, or until they are nicely browned and register an internal temperature of 145°F (63°C). Remove the pork chops from the skillet and set them aside to rest.
While the pork chops rest, pour the reserved marinade into the skillet. Bring it to a boil, stirring occasionally, and let it cook for 2-3 minutes to reduce slightly.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly whisk the slurry into the skillet with the marinade, stirring constantly. Cook until the sauce thickens, about 1-2 minutes.
Plate the pork chops and spoon the orange sauce over the top. Garnish with additional rosemary if desired. Serve immediately with your favorite sides, such as steamed vegetables or mashed potatoes.
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 2572 mg | 112% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 27.5 g | ||
| Protein | 100.5 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1653 mg | 35% | |
*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.
