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.


Recipe Summary

15 mins
30 mins
45 mins
4 servings


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


Instructions Checklist
  • 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.

  • 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.

  • 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

377 calories; protein 28.9g 58% DV; carbohydrates 11.7g 4% DV; fat 19.7g 30% DV; cholesterol 91.6mg 31% DV; sodium 135.4mg 5% DV. Full Nutrition

Reviews (13)

Read More Reviews
16 Ratings
  • 5 star values: 15
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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 and looks lovely and tastes even better. This would impress even the fussiest guest. Thank you Cheereeo! Read More
Rating: 5 stars
Awesome sauce. No zest. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
Great recipe....however here are my alterations, first, I used case purchased boneless pork chops, fully trimmed and then pounded to 1/4 to 1/3 inches, second, I cooked the shallots first in olive oil, and I doubled the shallots, about 4 minutes, added the pounded pork chops and cooked about 2 minutes per side...removed and placed in oven at 175 degrees, meanwhile I added the juice, Marsala and zest and cooked for about 5 minutes...then added the chops back to the skillet for a minute or so more...turning once....the pork is NOT overcooked and very tender....only ingredient I would change is cut the orange juice and zest to 50% of recipe... Read More
Rating: 5 stars
Wow was this ever good! This dish was super easy and forgiving. Somehow I forgot to put the shallots in before making the glaze, so I added some chicken stock to loosen it up while the shallots cooked and then l let it glaze again. No tangerine juice at the store, so I juiced the orange that I zested. Will definitely put this into our dinner rotation. Thank you for the delicious recipe. Read More
Rating: 5 stars
Great recipe. I forwarded it to my sisters, sister in law and Brice, all of whom are excellent cooks! Maybe more orange zest! Read More
Rating: 5 stars
I made this just the way "BigShotsMom" did. It's hard to find tangerines here in the summer so I used oranges and juice with the Marsala. This was a very good dish and I will add it to a monthly rotation. Read More
Rating: 5 stars
This is definitely a keeper. We used sliced pork tenderloin and red wine in place of the marsala. Came out quite good. Read More
Rating: 5 stars
I fixed it in my pressure cooker. Very good! Read More