Braised Pork Chops
Experience the delightful flavors of this succulent pork loin chop recipe, where each bite is a perfect balance of savory and sweet. Juicy pork chops are seared to golden perfection and then simmered in a Marsala and orange juice sauce, creating a dish that is both elegant and comforting. This dish is sure to impress your guests and become a favorite for family dinners alike.
— Constant Cookbook
Ingredients
- 4 pork loin chops, each about 1 inch thick
- Sea salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1/2 cup dry Marsala wine
- 1/2 cup fresh orange juice
- Grated zest of 1 orange
Instructions
- Pat the pork chops dry with paper towels. Sprinkle the chops with salt and pepper. In a large fry pan over medium heat, warm the olive oil. Add the chops and cook, turning once, until browned on both sides, about 10 minutes total. Reduce the heat to medium-low and continue to cook until the chops are tender but still pale pink and juicy when cut into the center with a knife, about 15 minutes more. Transfer to a plate and keep warm.
- Add the Marsala to the pan and raise the heat to medium-high. Cook, stirring, until the wine is reduced and slightly thickened, about 2 minutes. Add the orange juice and bring to a simmer. Return the chops to the pan and sprinkle with the orange zest. Cook, basting the chops with the pan juices, for 2 minutes.
- Transfer the chops to a warmed platter or individual plates, spoon the sauce over the top and serve. Serves 6.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
Yield
Serves 6.
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