Flavorful, easy pork chop recipe! Perfect for season citrus in the winter and so easy to prepare.
Ready in: 30minutes
4(5 oz)1/2-inch thick boneless pork chops
Salt and freshly ground black pepper
3TbspI Can't Believe It's Not Butter Spread
1/4cuplow-sodium chicken broth
1/4cupfresh orange juice
1 1/2tsplemon juice
2tspchopped 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.