Herbed Pork Chops

Herbed Pork Chops

17
CAROL_67 0

"Seasoned with rosemary and basil, these chops are covered in slices of orange and lemon, and then braised in coffee liqueur until tender and sweet."
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 192 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Trim excess fat from chops. Heat skillet over medium heat, and rub a piece of fat over the bottom of the pan. Cook chops, turning occasionally, until browned on both sides (4 to 6 minutes).
  2. Season chops with garlic salt, rosemary, and basil. Arrange slices of orange and lemon over meat, and pour coffee liqueur and 1/4 cup water over all. Cover, and simmer for 30 minutes, or until meat is tender.
  3. Blend cornstarch with remaining 1/4 cup water, and stir into pan liquid; cook until thick. Sprinkle with green onions, and serve.

Reviews

17
  1. 24 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This recipe is really good, although the way it's written is kind of misleading, i.e. doesn't tell you the size of pork chops you should be using. Well in any case, I used a thin sliced pork cho...

Most helpful critical review

Unfortunately this recipe turned out disastrously for me. I followed the directions, but apparently this is designed for thick pork chops. I had thinner ones and ran into some real problems. ...

This recipe is really good, although the way it's written is kind of misleading, i.e. doesn't tell you the size of pork chops you should be using. Well in any case, I used a thin sliced pork cho...

I was suspicious when I read the recipe, but I had the ingredients on hand and gave it a try. I was pleasantly surprised at how delicious it was and my husband told me that I can make this agai...

Unfortunately this recipe turned out disastrously for me. I followed the directions, but apparently this is designed for thick pork chops. I had thinner ones and ran into some real problems. ...

Very tasty. I actually ended up cooking mine in the over for 30 to 40 minutes (at 350) after browing the meat on the stove top. I drained the juices and then made the sauce with the corn starc...

I'm impressed, I wasn't too sure when I first saw the ingredients, but this was a great recipe. I didn't agree w/ the cooking steps, so I changed them as needed.

Very Good! I had to make a change because the oranges that I thought I had were gone (my son) so I added a little orange juice to the liquid. The sauce was very good. Tangy and a little sweet....

This was so easy to make, tasted delicious, and had a simple yet elegant presentation. I would definitely make this again! (I made mine without any wine, but I think including it next time will ...

Not my favorite pork chop recipe, but very easy to make and clean up.

These were OK. The sauce was wonderful but the chops tasted bland. I doubt I'll make it again.