Ingredients45 m servings 377
- 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.
Per Serving: 377 calories; 19.7 11.7 28.9 92 135 Full nutrition
ReviewsRead all reviews 5
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 ...
This is definitely a keeper. We used sliced pork tenderloin and red wine in place of the marsala. Came out quite good.
These were absolutely delicious and elegant! I was a little shy of required OJ so added a lite extra marshal. Will do again often.