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
They are perfect for quick weeknight meals and the bright, fresh flavors will leave you wanting them again soon.
Tender pork chops are seared in a hot skillet with Butter Spread which gives you a great flavorful base.
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.
More Pork Recipes You’ll Love
- Instant Pot or Slow Cooker Pork Carnitas
- Pulled Pork Recipe (Slow Cooker)
- Slow Cooker Sweet Pork Barbacoa
Follow Cooking Classy
Orange-Sage Pork Chops
Flavorful, easy pork chop recipe! Perfect for season citrus in the winter and so easy to prepare.
- 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)
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.
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.
Recipe source: inspired by recipe from I Can't Believe It's Not Butter