Orange-Sage Pork Chops


Believe it or not this is the first pork chop recipe I’ve ever shared on here. To be honest I haven’t cooked with them for a long time, we just always opt for chicken, beef or another cut of pork but I decided to give them another chance and I’m so glad I did! These Orange-Sage Pork Chops were so flavorful and they were also so easy to prepare!

Orange Sage Pork Chops | Cooking Classy

Orange-Sage Pork Chops

They are perfect for quick weeknight meals and the bright, fresh flavors will leave you wanting them again soon.

Orange Sage Pork Chops | Cooking Classy


Tender pork chops are seared in a hot skillet with Butter Spread which gives you a great flavorful base.

Orange Sage Pork Chops | Cooking Classy

Then you saute some garlic in that same skillet and pour in a lightly sweetened orange juice and chicken broth mixture and scrape up those delicious brown bits from the pan. Then you’ll let that delicious sauce simmer for just a bit.  Next, some orange zest and fresh sage is stirred in and boom. Dinner is done.

Orange Sage Pork Chops | Cooking Classy

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Orange-Sage Pork Chops

Yield: 4 servings


  • 4 (5 oz) 1/2-inch thick boneless pork chops
  • Salt and freshly ground black pepper
  • 3 Tbsp I Can't Believe It's Not Butter Spread (don't use regular butter here as it will burn)
  • 1 1/4 tsp cornstarch
  • 1/4 cup low-sodium chicken broth
  • 1 tsp orange zest
  • 1/4 cup fresh orange juice
  • 1 1/2 tsp lemon juice
  • 2 tsp honey
  • 1 clove garlic , minced
  • 2 tsp chopped fresh sage leaves (fresh rosemary would be a good substitute)


  1. Season pork chops with 1/2 tsp freshly ground pepper and 1/4 tsp salt. Melt 2 Tbsp I Can't Believe It's Not Butter in a large skillet over medium-high heat. Add pork chops and cook, turning once until cooked through, about 4 minutes per side (USDA lists that pork chops should reach 145 degrees in center of thickest part with a resting period of 3 minutes before serving as safe). Transfer to a plate, cover with foil and let rest at least 3 minutes.
  2. Meanwhile, whisk together 1 Tbsp broth with cornstarch. Mix in remaining 3 Tbsp broth, orange juice, lemon juice and honey. After removing pork chops from skillet, reduce skillet temperature to medium. Melt remaining 1 Tbsp I Can't Believe It's Not Butter in a same skillet. Add garlic and saute 20 seconds or until lightly golden. Whisk orange juice mixture once more then pour into skillet while scraping bottom to loosen browned bits. Bring mixture to a boil whisking constantly, then reduce heat slightly and allow to simmer, stirring frequently, about 1 minute. Stir in orange zest and sage. Return pork chops to skillet and spoon sauce over chops. Serve warm.
  3. Recipe source: inspired by this recipe from I Can't Believe It's Not Butter's and my salmon recipe


  • David Caballero: Quick tip: to prevent butter from burning is just add a touch of olive oil into the hot skillet. June 10, 2017 at 12:47am Reply

  • Lisa: Made these tonight after a long day at work Delicious , fast and easy cleanup! Substituted Kerry’s butter with canola oil and no cornstarch on hand and it worked fine! Thanks so much for great recipes November 28, 2016 at 8:20pm Reply

    • Jaclyn: Thanks for the great review Lisa! December 7, 2016 at 1:06pm Reply

  • Paige: These porkchops look amazing!

    Paige November 21, 2016 at 11:35am Reply

  • Mindy: Can I substitute olive oil for the “not butter”? I don’t want to buy some for just 1 recipe! November 21, 2016 at 8:19am Reply

    • Chris: Use real butter instead. Sure it’s more calories and fat, but it’s real and not full of chemicals. I dont think olive oil would make the sauce. If it did, the flavor would be completely different. December 6, 2016 at 8:46pm Reply

  • Laura | Tutti Dolci: Love that orange and sage sauce, what a fab dinner idea! November 19, 2016 at 11:37pm Reply

  • Sara @ Last Night’s Feast: I love the combination of sage and citrus! November 19, 2016 at 9:09am Reply

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