Seared pork chops are simmered with tarragon and orange juice in this surprisingly quick and easy main dish!

HAC3
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, and cook in the hot oil until lightly browned on both sides, about 4 minutes per side. Add the wine, orange juice, and tarragon, and bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, 10 to 15 minutes, until the pork is no longer pink in the center. Remove the pork chops from the skillet, set aside, and keep warm.

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  • Dissolve the cornstarch in the water, and stir into the simmering liquid until the sauce thickens, about 45 seconds. Pour sauce over the pork chops to serve.

Nutrition Facts

240.9 calories; 21.8 g protein; 5.4 g carbohydrates; 58 mg cholesterol; 42.2 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/24/2007
We thought these were really good. For a more intense orange flavor, I did take 2c of orange juice & a pat of butter, and reduced it down to 1/2c. I then added the 2T chardonnay to my OJ reduction and continued the recipe as written, though with my already-thick reduction sauce, I did not have to add the cornstarch/water step. Served with green beans, and steamed brown basmati rice with a bit of butter, chardonnay, and drizzled with a some of the orange sauce. Thanks for the great recipe, HAC3! Read More
(31)

Most helpful critical review

Rating: 3 stars
05/03/2020
Dried tarragon and orange not a great combo. Maybe needed some red pepper and garlic. Read More
27 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
10/24/2007
We thought these were really good. For a more intense orange flavor, I did take 2c of orange juice & a pat of butter, and reduced it down to 1/2c. I then added the 2T chardonnay to my OJ reduction and continued the recipe as written, though with my already-thick reduction sauce, I did not have to add the cornstarch/water step. Served with green beans, and steamed brown basmati rice with a bit of butter, chardonnay, and drizzled with a some of the orange sauce. Thanks for the great recipe, HAC3! Read More
(31)
Rating: 4 stars
10/24/2007
We thought these were really good. For a more intense orange flavor, I did take 2c of orange juice & a pat of butter, and reduced it down to 1/2c. I then added the 2T chardonnay to my OJ reduction and continued the recipe as written, though with my already-thick reduction sauce, I did not have to add the cornstarch/water step. Served with green beans, and steamed brown basmati rice with a bit of butter, chardonnay, and drizzled with a some of the orange sauce. Thanks for the great recipe, HAC3! Read More
(31)
Rating: 4 stars
07/29/2008
I used bone in pork chops and it turned out fine. I did the orange reduction versus the cornstarh thickening method and it was delicious! It took a little extra time but well worth it IMO. Read More
(13)
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Rating: 5 stars
02/12/2009
This very simple recipe is lovely. I read other review and agree that more orange juice is key (a added a cup) and I used fresh tarragon (about 2 teaspoons.) As the sauce was thickening a dash of cayenne pepper a teaspoon of orange zest and a 1/2 tsp of sugar really enhanced the favor. It was a hit -- thanks! Read More
(10)
Rating: 4 stars
12/04/2007
This was very tasty and moist. Although I am not fond of orange flavour I still liked it. Read More
(8)
Rating: 5 stars
03/01/2010
Most excellent... this also works well with Chicken breasts. Read More
(3)
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Rating: 5 stars
07/01/2017
My family LOVED these chops!! I don't know if it made a difference or not but I squeezed the OJ cause I didn't have any thing else...And I didn't tweak it either...Maybe next time I will cause I WILL be making these again!!! Read More
(1)
Rating: 4 stars
12/25/2016
For once I did what the recipe said. They were great. Read More
Rating: 5 stars
08/26/2016
Very good and easy for a weeknight dish yet good enough for company! I did perk it up a bit by adding a thinly sliced 4015 sweet onion to the mix. Browned the meat piled the onions on top and then followed the recipe. Served with garlic mashed potatoes and glazed carrots. Read More
Rating: 5 stars
10/21/2013
OMG this was so delicious! I didn't have plain orange juice so i substituted OJ with mango so you get a little mango twist to it and it was still VERY good. Definitely printing out the recipe card for this one! Read More
Rating: 3 stars
05/03/2020
Dried tarragon and orange not a great combo. Maybe needed some red pepper and garlic. Read More