Rosemary Orange Pork Chops and Lemon Butter Broccolini
Elevate your weeknight dinner with these Rosemary Orange Pork Chops paired with Lemon Butter Broccolini, a stunning meal that’s as flavorful as it is elegant. Succulent pork chops are seared to golden perfection and simmered in a fragrant orange and rosemary-infused sauce, blending zesty citrus with earthy herbs in every bite. On the side, tender broccolini is tossed in a silky lemon butter sauce with a touch of optional red pepper flakes for a subtle kick. Ready in just 35 minutes, this recipe is ideal for busy nights when you want a hearty yet sophisticated meal. Perfect for entertaining or savoring a cozy dinner at home, this dish showcases bright, bold flavors and wholesome ingredients that will delight your taste buds.
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Recipe Information
Ingredients
- 4 pieces Pork chops
- 2 sprigs Fresh rosemary
- 1 tablespoon Orange zest
- 3 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 0.25 cup Fresh orange juice
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 pound Broccolini
- 3 tablespoons Unsalted butter
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 0.25 cup Water
- 0.25 teaspoon Optional red pepper flakes
Instructions
Preheat a large skillet over medium-high heat.
Season the pork chops on both sides with salt and pepper.
Add the olive oil to the skillet and heat until shimmering.
Place the pork chops in the skillet and sear for 3-4 minutes on each side until browned. Remove the pork chops and set them aside on a plate.
In the same skillet, reduce the heat to medium and add the minced garlic, orange juice, and orange zest. Stir and scrape up any browned bits from the bottom of the skillet.
Add the fresh rosemary sprigs to the skillet and return the pork chops to the pan. Cover and simmer for 10-12 minutes, flipping the chops once, until they are cooked through and reach an internal temperature of 145°F (63°C).
While the pork chops cook, prepare the broccolini. Bring a large pot of water to a boil and blanch the broccolini for 2-3 minutes. Drain and set aside.
In a separate skillet, melt the butter over medium heat. Stir in the lemon juice, lemon zest, and red pepper flakes if using.
Add the broccolini to the skillet with the butter and toss to coat. Cook for 3-5 minutes until tender and slightly crispy on the edges.
Serve the pork chops with the rosemary orange sauce spooned over the top and the lemon butter broccolini on the side.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 2812 mg | 122% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 17.0 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1706 mg | 36% | |
*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.
