Orange Shallot Marsala Pork Chops
Easy one-dish weeknight pork chops with a delicious glaze and pan sauce. As a variation, you may add 8 ounces of sliced mushrooms with the shallots.
- 4 (3/4 inch-thick) pork chops
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon all-purpose flour, or as needed
- 1 large shallot, chopped
- ½ cup freshly squeezed tangerine juice
- ½ cup Marsala wine
- 1 orange, zested
- 1 tablespoon cold butter
- 1. Season pork chops generously with salt and black pepper; dust lightly with flour. Heat a large skillet over medium-high heat and add olive oil to the hot skillet. Brown pork chops in the hot oil, about 5 minutes per side.
- 2. Reduce heat to medium and scatter shallot around chops. Continue to cook meat, flipping once, until chops are fork-tender, 10 to 15 minutes. Stir occasionally to prevent shallots from burning. Remove chops and keep warm.
- 3. Raise heat to medium-high. Pour tangerine juice and Marsala wine into skillet; bring to a boil. Cook until juice and wine reduce to a glaze, 3 to 5 minutes. Return pork chops to skillet and sprinkle with orange zest; add butter to skillet. Flip chops in glaze until coated.
serving: 4 servings
calories: 377.4 kcal
carbohydrates: 11.7 g
protein: 28.9 g
saturated fat: 6.3 g
cholesterol: 91.6 mg
sodium: 135.4 mg
fiber: 0.4 g
sugar: 5.9 g