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MailTribune.com
  • Pork Chops With Oranges and Parsley

    ready in: 20 minnutes
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  • 1 tablespoon canola or vegetable oil
    4 bone-in pork chops about 1 inch thick (about 2 pounds total)
    Kosher salt and freshly ground black pepper, to taste
    2 oranges, such as Cara Cara
    1/2 cup orange juice
    1/4 cup fresh parsley leaves, chopped
    In a large skillet, heat the oil over medium-high heat. Season the pork with the salt and pepper and cook until cooked through, for about 9 minutes, flipping once. Transfer to a platter.
    Remove 2 strips of zest from 1 of the oranges and set aside. Then peel oranges, remove pith and cut flesh into segments.
    Add orange zest and the juice to skillet. Cook until slightly thickened, about 1 1/2 minutes. Remove from heat and stir in the orange segments. If desired, add a few pitted and sliced green or Kalamata olives or capers with orange segments.
    To serve, spoon orange mixture over pork chops and top with the parsley. Makes 4 servings.
    — Recipe adapted by the Detroit Free Press from Everyday Food magazine's November 2010 issue.
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