"Seared pork chops are simmered with tarragon and orange juice in this surprisingly quick and easy main dish!" — HAC3
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4 (6 ounce)
boneless pork loin chops
salt and pepper to taste
dry white wine
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!
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.
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!
This was very tasty and moist. Although I am not fond of orange flavour I still liked it.
Most excellent... this also works well with Chicken breasts.
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Pork Chops with Tarragon
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 120
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