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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!!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 12 hours
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.