Orange Shallot Marsala Pork Chops |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Easy one-dish weeknight pork chops with a delicious and glazed 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 |
1/2 cup freshly squeezed tangerine juice |
1/2 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.
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