Search thousands of recipes reviewed by home cooks like you.

Orange Pork Chops with Tarragon

Orange Pork Chops with Tarragon

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
HAC3

HAC3

Seared pork chops are simmered with tarragon and orange juice in this surprisingly quick and easy main dish!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  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. 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.
  2. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LADYJAYPEE
27

LADYJAYPEE

10/24/2007

We thought these were really good. For a more intense orange flavor, I did take 2c of orange juice & a pat of butter, and reduced it down to 1/2c. I then added the 2T chardonnay to my OJ reduction and continued the recipe as written, though with my already-thick reduction sauce, I did not have to add the cornstarch/water step. Served with green beans, and steamed brown basmati rice with a bit of butter, chardonnay, and drizzled with a some of the orange sauce. Thanks for the great recipe, HAC3!

SWEETDELIRIUM
12

SWEETDELIRIUM

7/29/2008

I used bone in pork chops and it turned out fine. I did the orange reduction versus the cornstarh thickening method and it was delicious! It took a little extra time, but well worth it IMO.

Elizabeth
10

Elizabeth

2/12/2009

This very simple recipe is lovely. I read other review and agree that more orange juice is key (a added a cup) and I used fresh tarragon (about 2 teaspoons.) As the sauce was thickening, a dash of cayenne pepper, a teaspoon of orange zest and a 1/2 tsp of sugar really enhanced the favor. It was a hit -- thanks!

Similar recipes

ADVERTISEMENT