Orange Rosemary Pork Chop
Infuse your dinner table with the bright, citrusy flavors of these Orange Rosemary Pork Chops, a dish that masterfully balances sweet and savory elements for a restaurant-quality meal at home. This recipe features tender, bone-in pork chops that are seared to golden perfection and finished in a luscious glaze made with freshly squeezed orange juice, fragrant rosemary, honey, and garlic. The buildup of flavors transforms your skillet into an aromatic haven, while the addition of butter ensures a silky, mouthwatering sauce. Ready in just 35 minutes, this one-pan wonder is as quick as it is impressive, making it ideal for both weeknight dinners and elegant entertaining. Serve these juicy chops drizzled with their vibrant orange rosemary glaze alongside roasted vegetables or creamy mashed potatoes for a meal that’s as visually stunning as it is delicious. Perfect for lovers of citrus-infused dishes, this recipe is sure to delight!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops (about 1 inch thick)
- 0.5 cup orange juice (freshly squeezed)
- 1 teaspoon orange zest
- 2 teaspoons fresh rosemary (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the pork chops dry with paper towels and season both sides with salt, pepper, and 1 teaspoon of the chopped rosemary.
In a small bowl, whisk together the orange juice, orange zest, minced garlic, honey, and the remaining teaspoon of chopped rosemary. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, pour in the orange juice mixture and stir to combine.
Bring the mixture to a simmer and let it reduce slightly, about 2-3 minutes.
Return the pork chops to the skillet, spoon the orange glaze over the top, and cover with a lid. Cook for another 6-8 minutes, flipping the chops halfway through, until they reach an internal temperature of 145°F (63°C).
Remove the pork chops from the skillet and let them rest for 5 minutes before serving.
Serve warm with a generous spoonful of the orange rosemary glaze drizzled over the top. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 10.9 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 606 mg | 13% | |
*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.
