Pork Chops with Orange and Mustard Sauce
Elevate your dinner menu with these irresistible Pork Chops with Orange and Mustard Sauce—a perfect balance of savory and tangy flavors that will delight your taste buds. Tender, juicy pork chops are seared to golden perfection, then simmered in a luscious sauce made with freshly squeezed orange juice, Dijon mustard, honey, and a touch of orange zest for a vibrant citrusy kick. Infused with garlic and enriched with butter, this simple yet sophisticated dish is ready in just 30 minutes, making it ideal for busy weeknights or an elegant weekend meal. Garnish with fresh parsley for a pop of color and serve with roasted vegetables or creamy mashed potatoes to soak up the flavorful sauce. This recipe offers a stunning combination of bold ingredients and quick cooking techniques, ensuring a restaurant-quality meal from the comfort of your kitchen. Keywords: pork chops recipe, orange mustard sauce, quick dinner ideas, skillet pork chops, citrusy pork chops.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless, about 1-inch thick)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1 cup Orange juice, freshly squeezed
- 1 teaspoon Orange zest
- 2 tablespoons Dijon mustard
- 1 tablespoon Honey
- 0.5 cup Chicken stock
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season the pork chops on both sides with salt and freshly ground black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 3-4 minutes per side, or until golden brown. Remove the pork chops and set aside on a plate.
In the same skillet, lower the heat to medium and add the butter. When the butter has melted, add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the orange juice and scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the orange zest, Dijon mustard, honey, and chicken stock. Whisk everything together until combined.
Bring the sauce to a simmer and return the pork chops to the skillet. Lower the heat to medium-low and cook for 5-7 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the sauce has thickened slightly.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Remove the skillet from the heat and let the pork chops rest for a few minutes. Serve the pork chops with the orange-mustard sauce spooned over the top.
Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 3404 mg | 148% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 37.9 g | ||
| Protein | 109.3 g | 219% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 161 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2008 mg | 43% | |
*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.
