Categorized:

  • Beef and Pork
  • Main Dish

Tagged:

  • chicken broth
  • garlic
  • honey
  • lemon juice
  • oranges
  • pork
  • sage
Orange - 1

Orange-Sage Pork Chops

Ingredients

  • 4 (5 oz) 1/2-inch thick boneless pork chops
  • Salt and freshly ground black pepper
  • 3 Tbsp I Can’t Believe It’s Not Butter Spread
  • 1 1/4 tsp cornstarch
  • 1/4 cup low-sodium chicken broth
  • 1 tsp orange zest
  • 1/4 cup fresh orange juice
  • 1 1/2 tsp lemon juice
  • 2 tsp honey
  • 1 clove garlic, minced
  • 2 tsp chopped fresh sage leaves (fresh rosemary would be a good substitute)

Instructions

  • Season pork chops with 1/2 tsp freshly ground pepper and 1/4 tsp salt. Melt 2 Tbsp I Can’t Believe It’s Not Butter in a large skillet over medium-high heat.
  • Add pork chops and cook, turning once until cooked through, about 4 minutes per side (USDA lists that pork chops should reach 145 degrees in center of thickest part with a resting period of 3 minutes before serving as safe). Transfer to a plate, cover with foil and let rest at least 3 minutes.
  • Meanwhile, whisk together 1 Tbsp broth with cornstarch. Mix in remaining 3 Tbsp broth, orange juice, lemon juice and honey.
  • After removing pork chops from skillet, reduce skillet temperature to medium. Melt remaining 1 Tbsp I Can’t Believe It’s Not Butter in a same skillet.
  • Add garlic and saute 20 seconds or until lightly golden. Whisk orange juice mixture once more then pour into skillet while scraping bottom to loosen browned bits.
  • Bring mixture to a boil whisking constantly, then reduce heat slightly and allow to simmer, stirring frequently, about 1 minute. Stir in orange zest and sage.
  • Return pork chops to skillet and spoon sauce over chops. Serve warm.

Notes

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