Orange Pork Chops with Tarragon
Orange Pork Chops with Tarragon might be a good recipe to expand your main course recipe box. This gluten free and dairy free recipe serves 4 and costs $3.1 per serving. One serving contains 310 calories, 37g of protein, and 14g of fat. 25 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 25 minutes. If you have salt and pepper, dried tarragon, dry white wine, and a few other ingredients on hand, you can make it. It is brought to you by Allrecipes. With a spoonacular score of 76%, this dish is good. If you like this recipe, take a look at these similar recipes: Pork Chops with Mushroom-Tarragon Sauce, Pork Chops with Tarragon-Onion Gravy, and Grilled Lamb Chops With Lemon-Tarragon Aïoli and Orange Gremolata.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
1 tablespoon cornstarch
1/2 teaspoon dried tarragon
2 tablespoons dry white wine
2 teaspoons olive oil
1/2 cup orange juice
4 (6 ounce) boneless pork loin chops
salt and pepper to taste
2 tablespoons water
Equipment:
frying pan
Cooking instruction summary:
Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, and cook in the hot oil until lightly browned on both sides, about 4 minutes per side. Add the wine, orange juice, and tarragon, and bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, 10 to 15 minutes, until the pork is no longer pink in the center. Remove the pork chops from the skillet, set aside, and keep warm. Dissolve the cornstarch in the water, and stir into the simmering liquid until the sauce thickens, about 45 seconds. Pour sauce over the pork chops to serve. Kitchen-Friendly View
Step by step:
1. Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, and cook in the hot oil until lightly browned on both sides, about 4 minutes per side.
2. Add the wine, orange juice, and tarragon, and bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, 10 to 15 minutes, until the pork is no longer pink in the center.
3. Remove the pork chops from the skillet, set aside, and keep warm.
4. Dissolve the cornstarch in the water, and stir into the simmering liquid until the sauce thickens, about 45 seconds.
5. Pour sauce over the pork chops to serve.
Nutrition Information:
covered percent of daily need
