Rosemary Orange Pork Chops

My sister sent me this recipe to try out. I think she got it out of one of her cookbooks.

It was really easy and quite good!

zest and juice of 1 orange
3 tblsp brown sugar
1 cup chicken stock
2 sprigs fresh rosemary leaves, leaves removed and chopped (I only had dried, so I used it)
1/2 tsp crushed red pepper flakes
salt and pepper
2 tblsp olive oil
2 1-inch thick pork chops
fresh flat-leaf parsley (no fresh, I sprinkled in some dried a few minutes before it was done cooking)

Using a fairly deep skillet, brown the pork chops (season with S&P first) for 5 minutes on each side. Remove from skillet.

Combine the first 6 ingredients in the skillet and bring to a boil. Add pork chops back in. Lower heat and simmer until reduced by half. It took about 20 minutes.
Sprinkle with fresh parsley and serve!



Glad you liked it!


P.S. - it is a Rachael Ray recipe. :)


This is a flavor combo I would not have thought of - looks great!


What a great way to pair rosemary and orange! We love pork in our house so I'll have to try this soon!

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