Orange Shallot Marsala Pork Chops

Orange Shallot Marsala Pork Chops

3
CHEEREEO 3

"Easy one-dish weeknight pork chops with a delicious and glazed pan sauce. As a variation, you may add 8 ounces of sliced mushrooms with the shallots."

Ingredients

45 m {{adjustedServings}} servings 377 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Season pork chops generously with salt and black pepper; dust lightly with flour. Heat a large skillet over medium-high heat and add olive oil to the hot skillet. Brown pork chops in the hot oil, about 5 minutes per side.
  2. Reduce heat to medium and scatter shallot around chops. Continue to cook meat, flipping once, until chops are fork-tender, 10 to 15 minutes. Stir occasionally to prevent shallots from burning. Remove chops and keep warm.
  3. Raise heat to medium-high. Pour tangerine juice and Marsala wine into skillet; bring to a boil. Cook until juice and wine reduce to a glaze, 3 to 5 minutes. Return pork chops to skillet and sprinkle with orange zest; add butter to skillet. Flip chops in glaze until coated.
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Reviews

3
  1. 5 Ratings

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Pork and orange flavors are lovely together. I used orange juice because I had no tangerines and I replaced the orange zest with Simple and Crisp orange slices. This went together so quickly ...

Awesome sauce. No zest.

This is a great way to prepare pork chops. Don't be afraid to substitute orange juice for tangerine. The Marsala wine is a must though and you can use it in other dishes.