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Herbed Pork Chops

Herbed Pork Chops

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CAROL_67

Seasoned with rosemary and basil, these chops are covered in slices of orange and lemon, and then braised in coffee liqueur until tender and sweet.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Trim excess fat from chops. Heat skillet over medium heat, and rub a piece of fat over the bottom of the pan. Cook chops, turning occasionally, until browned on both sides (4 to 6 minutes).
  2. Season chops with garlic salt, rosemary, and basil. Arrange slices of orange and lemon over meat, and pour coffee liqueur and 1/4 cup water over all. Cover, and simmer for 30 minutes, or until meat is tender.
  3. Blend cornstarch with remaining 1/4 cup water, and stir into pan liquid; cook until thick. Sprinkle with green onions, and serve.
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Reviews

Ausono
11
8/24/2006

This recipe is really good, although the way it's written is kind of misleading, i.e. doesn't tell you the size of pork chops you should be using. Well in any case, I used a thin sliced pork chop and messed up on my first try, reason: I was cooking too hot and simmering way too high. The whole process took me about 15 minutes to complete, but if you are using a standard stove (i.e. dials from 1 - 9) you should use 5 to cook the chop brown on both side and then simmer at 1 or low for 5 minutes.

MAIORCACY
8
1/9/2003

I was suspicious when I read the recipe, but I had the ingredients on hand and gave it a try. I was pleasantly surprised at how delicious it was and my husband told me that I can make this again any time I want (high praise from him.) The only things I might change is to add a little more on the garlic, and use just lemon not orange slices to make the gravy a little more tangy.

HIRSHEYBOLT
6
7/31/2003

Unfortunately this recipe turned out disastrously for me. I followed the directions, but apparently this is designed for thick pork chops. I had thinner ones and ran into some real problems. Although I left the heat on medium the entire cooking time, the liqueur scorched on the bottom of the pan and the whole thing was not edible. So make sure to try this with thick chops or be VERY careful!