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Orange Shallot Marsala Pork Chops

Orange Shallot Marsala Pork Chops

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
CHEEREEO

CHEEREEO

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.

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Nutrition

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  • 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

Directions

  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

BigShotsMom
2

BigShotsMom

6/17/2013

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 and looks lovely and tastes even better. This would impress even the fussiest guest. Thank you, Cheereeo!

ILovePotatoes
0

ILovePotatoes

5/10/2014

Awesome sauce. No pompous zest.

Nancy
0

Nancy

1/12/2014

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.

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