Orange Shallot Marsala Pork Chops

Name: Orange Shallot Marsala Pork Chops recipe
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Global
Ingredients: 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

by Gary Caldwell 1 year ago

5 (9)

30 minutes

377.4 kcal

11.7 g carbs

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Description

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.

Ingredients

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

Directions

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.

Nutrition Facts

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