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Orange Shallot Marsala Pork Chops


"Easy one-dish weeknight pork chops with a delicious glaze and pan sauce. As a variation, you may add 8 ounces of sliced mushrooms with the shallots."
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45 m servings 377 cals
Original recipe yields 4 servings

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  1. Season pork chops generously with salt and black pepper; dust lightly with flour. Heat a large skillet over medium-high heat and add olive oil to the hot skillet. Brown pork chops in the hot oil, about 5 minutes per side.
  2. Reduce heat to medium and scatter shallot around chops. Continue to cook meat, flipping once, until chops are fork-tender, 10 to 15 minutes. Stir occasionally to prevent shallots from burning. Remove chops and keep warm.
  3. Raise heat to medium-high. Pour tangerine juice and Marsala wine into skillet; bring to a boil. Cook until juice and wine reduce to a glaze, 3 to 5 minutes. Return pork chops to skillet and sprinkle with orange zest; add butter to skillet. Flip chops in glaze until coated.


  • Cook's Note:
  • You may substitute orange juice for the tangerine juice if tangerines aren't in season.

Nutrition Facts

Per Serving: 377 calories; 19.7 g fat; 11.7 g carbohydrates; 28.9 g protein; 92 mg cholesterol; 135 mg sodium. Full nutrition

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Read all reviews 3
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Pork and orange flavors are lovely together. I used orange juice because I had no tangerines and I replaced the orange zest with Simple and Crisp orange slices. This went together so quickly ...

Awesome sauce. No zest.

This is a great way to prepare pork chops. Don't be afraid to substitute orange juice for tangerine. The Marsala wine is a must though and you can use it in other dishes.