READY IN 25 mins

Orange Pork Chops with Tarragon

Read Reviews (5)

"Seared pork chops are simmered with tarragon and orange juice in this surprisingly quick and easy main dish!" — HAC3

Directions

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.
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.

Kitchen-Friendly View

PREP 5 mins
COOK 20 mins
READY IN 25 mins

Reviews More Reviews

Oct 24, 2007

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!

—LADYJAYPEE

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Jul 29, 2008

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.

—SWEETDELIRIUM

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11 Ratings

Feb 12, 2009

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!

—Elizabeth

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Dec 04, 2007

This was very tasty and moist. Although I am not fond of orange flavour I still liked it.

—kw

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Mar 01, 2010

Most excellent... this also works well with Chicken breasts.

—rainnskittles

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Nutrition

Calories
239 kcal
12%

Carbohydrates
5.4 g
2%

Cholesterol
57 mg
19%

Fat
13.4 g
21%

Fiber
0.1 g
< 1%

Protein
21.6 g
43%

Sodium
139 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Orange Pork Chops with Tarragon

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 239
Calories from Fat: 120

% Daily Value *
Total Fat 13.4g 21 %
** Saturated Fat 4.2g 21 %
Cholesterol 57mg 19 %
Sodium 139mg 6 %
Potassium 426mg 12 %
Total Carbohydrates 5.4g 2 %
Dietary Fiber 0.1g < 1 %
Protein 21.6g 43 %
** Sugars 2.7g
Vitamin A 2 %
** Vitamin C 26 %
Calcium 3 %
Iron 8 %
** Thiamin 61 %
Niacin 65 %
** Vitamin B6 20 %
** Magnesium 9 %
** Folate 8 %

* 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.