Savory Orange Pork Chops

I hope everyone had a beautiful Easter weekend! In spite of having a cold, we still had a lovely weekend spending time with family, watching my two-year-old run around looking for eggs, enjoying some spring sunshine, remembering our Savior, and eating some delicious food (and probably too much candy!).

I know entrees like a big spiral ham are more traditional Easter fare, but I don’t love ham (much to my husband’s disappointment) and there were only a few of us for Easter dinner, so we opted for something a little smaller: pork chops!

savory orange glazed pork chops

These pork chops have a lot of flavor, and the juice from the orange helps keep the meet tender and moist. But the best part? They’re super fast and easy to make!

I really like the thin-cut pork chops because they cook so quickly. And I also don’t particularly like eating thick chunks of meat. So I used the thin-cut chops, but thicker chops would work too. They would just take a bit longer to cook.

orange rosemary pork chops

And that’s all you need for the marinade/glaze! An orange, rosemary, salt, and pepper. So simple! Fresh, fast, and delicious. Just put the pork chops in a dish (I used an 8×8 casserole pan – anything similar size would work), then squeeze the juice from the orange onto the chops. Sprinkle the salt, pepper, and rosemary on top, and let it sit for 15-30 minutes.

savory orange pork chops

When you’re ready to cook the meat, just heat the olive oil in a large pan, and toss in the meat (including any juice). Turn the chops over occasionally to make sure they cook evenly. They’re ready to serve when they’re just starting to turn golden.

We served them with mixed roasted savory potatoes, a salad, and (of course, it’s Easter!) deviled eggs. I’m really wishing I’d gotten a picture of the pork chops plated with the potatoes. They looked so lovely and delicious! Alas, I was too busy wanting to eat to remember to photograph!

 

Savory Orange Pork Chops

4 thin-cut pork chops
1 orange
1 tsp crushed rosemary (or 2 tsp fresh rosemary)
1/2 tsp salt
1/2 tsp pepper
olive oil

1. Place the pork chops in small dish (such as an 8×8 casserole pan). Squeeze the orange juice over the pork chops. Sprinkle the rosemary, salt, and pepper on top. Let sit for 15-30 minutes.

2. Heat a little olive oil (about 1 Tbsp) in a large frying pan on the stove. Place the pork chops in the pan, and pour any remaining juice in as well. Cook pork chops, turning occasionally, until they are beginning to brown.

 

 

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