Pork with Curried Orange Sauce
Elevate your weeknight dinners with this mouthwatering Pork with Curried Orange Sauce—a dish that perfectly balances savory, tangy, and aromatic flavors. Tender, pan-seared pork chops are bathed in a luscious sauce made with freshly squeezed orange juice, fragrant curry powder, and a touch of honey, creating a bold yet harmonious flavor profile. The sauce is further enriched with a splash of cream for a velvety finish, while the orange zest adds a burst of citrusy brightness. Perfect for impressing guests or treating your family, this 45-minute recipe is as easy as it is gourmet. Garnish with fresh cilantro for a pop of color and herbal freshness, and pair with rice or roasted vegetables for a complete, comforting meal.
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Recipe Information
Ingredients
- 4 pieces pork chops (bone-in or boneless)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 teaspoon curry powder
- 1 cup orange juice (freshly squeezed)
- 1 cup chicken broth
- 1 teaspoon orange zest
- 1 tablespoon honey
- 1 tablespoon heavy cream
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Season both sides of the pork chops with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side, until golden brown. Remove the pork chops from the skillet and set aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the chopped onion and sauté for 3-5 minutes, until softened.
Stir in the minced garlic and curry powder. Cook for 1 minute, stirring constantly, to toast the spices.
Pour in the freshly squeezed orange juice and chicken broth. Stir to combine, scraping up any brown bits from the bottom of the skillet for added flavor.
Add the orange zest and honey. Bring the mixture to a simmer.
Return the pork chops to the skillet. Cover and simmer for 15 minutes, or until the pork is cooked through (internal temperature should reach 145°F/63°C).
Remove the pork chops from the skillet and keep warm.
Stir the heavy cream into the sauce and cook for 2-3 minutes, allowing it to thicken slightly.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the pork chops topped with the curried orange sauce. Garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 3894 mg | 169% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 42.4 g | ||
| Protein | 119.1 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2364 mg | 50% | |
*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.
