Orange-Sage Pork Chops
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Orange-Sage Pork Chops
Description
Orange-Sage Pork Chops start by seasoning boneless pork chops and cooking them in butter until just cooked through, then resting them to retain juiciness. The pan is then used to quickly sauté minced garlic before adding a sauce mixture of chicken broth, orange juice, lemon juice, honey, and fresh sage. Cornstarch whisked in at the start helps thicken the sauce as it simmers together with the browned bits from the pork, yielding a glossy, flavorful glaze.
The combination of orange zest and juice with lemon and honey provides a bright, tangy, and slightly sweet contrast to the savory pork. Fresh sage contributes an earthy herbal aroma, complementing the citrus flavors. This makes an appealing main dish that can pair nicely with sides like roasted vegetables or mashed potatoes.
This recipe is adapted from an I Can't Believe It's Not Butter source and notes the importance of leaving a resting period for the pork chops after cooking to ensure tenderness. Cooking to an internal temperature of 145°F ensures food safety while keeping the pork juicy.
Ingredients
- 4 (5 oz) pork chops boneless, 1/2-inch thick
- salt freshly ground
- black pepper freshly ground
- 3 Tbsp butter spread I Can't Believe It's Not brand
- 1 1/4 tsp cornstarch
- 1/4 cup chicken broth low-sodium
- 1 tsp orange zest
- 1/4 cup orange juice fresh
- 1 1/2 tsp lemon juice
- 2 tsp honey
- 1 clove garlic minced
- 2 tsp sage leaves fresh rosemary would be a good substitute, chopped fresh
Instructions
- Season pork chops with 1/2 tsp freshly ground pepper and 1/4 tsp salt. Melt 2 Tbsp I Can't Believe It's Not Butter in a large skillet over medium-high heat.
- Add pork chops and cook, turning once until cooked through, about 4 minutes per side (USDA lists that pork chops should reach 145 degrees in center of thickest part with a resting period of 3 minutes before serving as safe). Transfer to a plate, cover with foil and let rest at least 3 minutes.
- Meanwhile, whisk together 1 Tbsp broth with cornstarch. Mix in remaining 3 Tbsp broth, orange juice, lemon juice and honey.
- After removing pork chops from skillet, reduce skillet temperature to medium. Melt remaining 1 Tbsp I Can't Believe It's Not Butter in a same skillet.
- Add garlic and saute 20 seconds or until lightly golden. Whisk orange juice mixture once more then pour into skillet while scraping bottom to loosen browned bits.
- Bring mixture to a boil whisking constantly, then reduce heat slightly and allow to simmer, stirring frequently, about 1 minute. Stir in orange zest and sage.
- Return pork chops to skillet and spoon sauce over chops. Serve warm.
Notes
- Allow pork chops to rest covered for at least 3 minutes after cooking to keep them juicy.
- Cook pork chops to an internal temperature of 145°F for safe and optimal doneness.
- The sauce thickens quickly; whisk constantly when adding the orange juice mixture to avoid lumps.
- Fresh sage adds characteristic flavor, but fresh rosemary can be substituted if unavailable.
User Reviews
Overall Rating
5
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