Pounded Pork Loin with Orange Pepper Sauce
Elevate your dinner game with this irresistible Pounded Pork Loin with Orange Pepper Sauce—a dynamic blend of crispy, golden-breaded pork chops paired with a vibrant, tangy-sweet orange sauce. The pork is pounded to tender perfection, coated in a flavorful breadcrumb crust, and pan-fried until perfectly crispy. The real star, however, is the luscious orange pepper sauce, made with fresh orange juice, zesty orange zest, and a pop of honey, balanced by the subtle heat of sautéed red bell peppers. This 45-minute recipe is as satisfying as it is elegant, making it an ideal choice for busy weeknights or a special occasion. Garnish with fresh parsley for a bright finishing touch and serve alongside your favorite seasonal vegetables or fluffy rice to soak up every drop of the delightful citrus sauce.
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Recipe Information
Ingredients
- 4 pieces Pork loin chops
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 1 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 2 tablespoons Vegetable oil
- 1 cup Fresh orange juice
- 1 teaspoon Orange zest
- 1 tablespoon Honey
- 2 tablespoons Unsalted butter
- 1 piece Red bell pepper, finely diced
- 1 teaspoon Cornstarch
- 2 tablespoons Cold water
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Pound each pork loin chop between two pieces of plastic wrap to 1/4-inch thickness using a meat mallet or rolling pin.
Season both sides of the pork with salt and freshly ground black pepper.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each pork chop in the flour, shaking off any excess, then dip into the eggs, and finally coat evenly with the breadcrumbs. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded pork chops and cook for 3-4 minutes on each side, or until golden brown and cooked through. Work in batches if necessary. Transfer to a plate and keep warm.
In a separate saucepan over medium heat, melt the butter. Add the diced red bell pepper and cook for 3-4 minutes until softened.
Stir in the orange juice, orange zest, and honey. Bring the mixture to a simmer and let it cook for 5 minutes to slightly reduce and thicken.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly pour the slurry into the sauce while stirring constantly. Cook for another 1-2 minutes until the sauce thickens. Remove from heat.
Serve the pounded pork loin chops on a plate and drizzle generously with the orange pepper sauce. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
3522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.4 g | 230% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1066 mg | 355% | |
| Sodium | 4683 mg | 204% | |
| Total Carbohydrate | 231.7 g | 84% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 52.3 g | ||
| Protein | 243.8 g | 488% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 278 mg | 21% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4533 mg | 96% | |
*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.
