Pork Chops in Orange Sauce

orange juice

🥗Healthier: fresh squeezed orange juice

💰Cheaper: canned orange juice

Fresh squeezed offers better flavor while canned is more economical.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often cheaper.

Prepare the marinade by combining orange juice and lime juice in a bag.

Add 1.5 tablespoons balsamic vinegar, salt, black pepper, 1/2 teaspoon Italian seasoning, and 1/4 cup vermouth to the bag.

Add 3 cloves of minced garlic and 1 tablespoon of Dijon mustard to the marinade.

Mush the marinade together and add 2 pork chops to the bag, ensuring they are coated.

Refrigerate the marinating pork chops for 7 hours.

After marinating, remove the pork chops and dry them with paper towels.

Heat oil in a hot pan and place the pork chops in it, cooking for 5 minutes.

After 4 minutes, turn the pork chops over to ensure even cooking, as one side may be hotter.

Remove most of the oil from the pan after cooking the pork chops.

Add the leftover marinade to the pan with the pork chops and reduce the heat to a simmer, covering with a lid.

Cook in the marinade for 7 minutes.

After 7 minutes, take the pork chops out of the pan and increase the heat to reduce the marinade into a sauce.

Once the sauce has thickened, turn off the heat and stir in 1 tablespoon of butter until melted.

Garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens