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Pork with Tangy Citrus Sauce

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Anson Smart


  • 3 oranges
  • 1/3 cup fresh lime juice (from 4 limes) plus wedges for serving
  • 4 boneless pork loin chops (1 pound total)
  • Coarse salt and pepper
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 large red onion, thinly sliced
  • 2 to 3 garlic cloves, minced
  • Sugar (optional)


  1. Finely grate zest from one orange into a small bowl, then squeeze 1 cup juice from oranges. Stir in lime juice. Set aside.

  2. Season pork with salt and pepper, then press in flour to coat, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high until shimmering. Add pork and cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate. Reduce heat to medium and add remaining tablespoon oil. Add onion, season with salt, and cook, scraping up browned bits, until crisp-tender, 2 minutes. Add garlic and cook 1 minute, stirring.

  3. Add juices and zest and bring to a boil and cook until reduced by 1/4 about 3 minutes. Stir in 1 to 2 teaspoons sugar, if desired. Return pork to pan and simmer until sauce is slightly thickened, 1 to 2 minutes.

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