Ingredients
-
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)
Directions
-
Step 1
Finely grate zest from one orange into a small bowl, then squeeze 1 cup juice from oranges. Stir in lime juice. Set aside.
-
Step 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.
-
Step 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.
Tags
Reviews (2)
-
Pork with Tangy Citrus Sauce
-
Pork Medallions with Orange Sauce
-
Pulled Pork with Orange Barbecue Sauce
-
Citrus Marinated Pork Chops
-
Roasted Pork with Onions and Citrus
-
Grilled Salmon with Citrus Sauce
-
Lamb Chops with Citrus Sauce and Baby Mache S...
-
How to Make Pork Medallions with Orange Sauce
-
Pork Scallopine, Orange Slices, and Marsala S...
-
Pork Medallions with Orange Sauce
-
Roasted Pork Tenders with Orange Chile Sauce
-
Pork Shoulder with Sticky Orange Sauce
-
Blood-Orange-Marinated Pork Chops
-
Pork Tenderloin with Garlic-Orange Vinaigrett...
-
Orange-and-Honey Glazed Pork Chops
-
Pork Kebabs with Orange and Thyme
-
Pork Chops with Oranges and Parsley
-
Blood Orange Marinated Pork Chops, Part 1
-
Blood Orange Marinated Pork Chops, Part 2
-
Pork Tenderloin with Orange-Parsley Topping
Second, I bought the bottled lime juice and the recipe still tasted really great. It saved me $3 and the pork and sauce still tasted citrusy and tangy and a tad sweet! This recipe is also very nice because you end up with a moist pork chop.
Really yummy! I made this recipe today and I would make a couple changes. First, I followed the recipe to a T and when it was 'done' the pork had not yet reached 160 degrees, which is the temperature deemed safe to eat pork. So I would immediately put a lid on it, so the pork can cook longer and you won't loose all of the yummy juices. Cook the pork with a lid on it, 10 minutes longer and then check temperature.