Orange Pork Chops with Tarragon

Orange Pork Chops with Tarragon

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"Seared pork chops are simmered with tarragon and orange juice in this surprisingly quick and easy main dish!"
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Ingredients

25 m servings 241 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, and cook in the hot oil until lightly browned on both sides, about 4 minutes per side. Add the wine, orange juice, and tarragon, and bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, 10 to 15 minutes, until the pork is no longer pink in the center. Remove the pork chops from the skillet, set aside, and keep warm.
  2. Dissolve the cornstarch in the water, and stir into the simmering liquid until the sauce thickens, about 45 seconds. Pour sauce over the pork chops to serve.

Reviews

8
  1. 15 Ratings

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Most helpful positive review

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 reduc...

Most helpful critical review

Came out tough and chewy.

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 reduc...

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 ...

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.

Came out tough and chewy.

It was just Alright. If I made it again I think I would add some brown sugar to the sauce.

OMG this was so delicious! I didn't have plain orange juice, so i substituted OJ with mango, so you get a little mango twist to it and it was still VERY good. Definitely printing out the recipe ...