Pork Chops with Blood Orange Sauce

I like to sample the many citrus varieties that flood the produce section from late winter to early spring months—juicy, tart tangelos to vibrant blood oranges and tart, blush-colored Cara Cara oranges. Of course, everyday oranges will work fine in this recipe, but consider switching up the menu with some of these new citrus flavors.

Pork Chops with Blood Orange Sauce

A simple orange sauce upgrades everyday, boneless pork chops. Have fun experimenting with your favorite orange varieties, but I love the color of this blood orange version. You can skip the garlic if you like, but I think the sweet, roasty garlic cloves and the tart, fresh citrus sauce are a great combo. Enjoy!!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 12 hours hrs

Course Main Course

Servings 4 servings

Ingredients

  

Rub

• 2 teaspoons finely chopped fresh rosemary or 3/4 teaspoon chopped dry rosemary
• 1 teaspoon orange zest
• ½ teaspoon coarse salt
• ¼ teaspoon black pepper

• 4 boneless pork chops 1-inch thick, about 1 pound total
• 8 large garlic cloves
• 1 teaspoon olive oil, plus 1 tablespoon for cooking pork
• Salt and pepper

Sauce

• ½ cup freshly squeezed orange juice preferably from blood and/or Cara Cara oranges
• 1/3 cup chicken broth preferably low sodium
• 2 tablespoons honey
• 1 teaspoon cornstarch
• 1 tablespoon unsalted butter at room temperature
• Salt and pepper

Instructions

 

• Combine rub ingredients and press onto all sides of pork chops; refrigerate about 15 minutes.
• Preheat oven to 375ºF. Place garlic cloves on a piece of aluminum foil large enough to enclose the garlic with some breathing room. Drizzle 1 teaspoon olive oil over garlic and sprinkle with a little salt and pepper. Fold foil, enclosing garlic with some air space; seal tightly. Place foil packet on a rimmed baking sheet in the preheated oven for 25 to 35 minutes, until garlic is soft and begins to brown.
• Meanwhile, heat 1 tablespoon olive oil in large skillet over medium heat. Add pork chops and brown on all sides, 5 to 6 minutes total. Remove pork chops from pan and place in oven on baking sheet with garlic. Continue to cook pork chops until thermometer register 145ºF., about 5 to 8 minutes turning as necessary for even cooking.
• Meanwhile prepare sauce. Add orange juice to skillet that was used to brown pork chops and cook over medium-low heat, stirring to remove the browned bits from the pan. Dissolve cornstarch in chicken broth, stir in honey and add mixture to skillet, stirring with a whisk until the mixture bubbles and thickens slightly, 1 to 2 minutes. Remove from heat and stir in butter, swirling to melt. Season sauce with salt and pepper to taste.
• Serve pork chops with a couple roasted garlic cloves for smashing on chops and drizzle with orange sauce.
• Makes 4 servings.

Grace

Loving God, thank you for the gifts of each season that refresh our daily routines, our outdoor landscape and the foods that we share. You shower us daily with these simple reminders that you in your goodness provide all that we need. Help us to be good stewards of these gifts and work to share what we are able with our sisters and brothers both near and far.