Orange-Sage Pork Chops

November 18, 2016

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

Orange-Sage Pork Chops

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

Boneless pork chops in skillet with orange and herb sauce.

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.

Pork chop on white plate with orange sage sauce. Served with a side of green beans and oranges slices.

More Pork Recipes You’ll Love

Orange-Sage Pork Chops

Flavorful, easy pork chop recipe! Perfect for season citrus in the winter and so easy to prepare. 

Servings: 4
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 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
  • 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)

Instructions

  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. 
  2. 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.
  3. Meanwhile, whisk together 1 Tbsp broth with cornstarch. Mix in remaining 3 Tbsp broth, orange juice, lemon juice and honey. 
  4. 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. 
  5. 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. 
  6. 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. 
  7. Return pork chops to skillet and spoon sauce over chops. Serve warm.

Recipe Notes

Recipe source: inspired by recipe from I Can't Believe It's Not Butter

Course: Main Course
Cuisine: American
Keyword: Pork Chops
Author: Jaclyn