Orange, Shallot, and Marsala Pork Chops

(from castro15’s recipe box)

Categories: Pork

Ingredients

  • 2 large oranges
  • 1 tbsp. flour
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 4 bone-in pork chops
  • 2 tbsp. olive oil
  • 1 large shallot, thinly sliced
  • 1/2 cup Marsala wine
  • 1 tbsp. cold butter

Directions

  1. Zest and juice 1 orange. Cut other orange in half; juice one half, then thinly slice the other half for garnish.

  2. Stir together flour, pepper and salt in a small bowl, then rub all over chops. Heat oil in a large skillet over medium-high heat. Add chops; cook until browned, about 5 minutes per side.

  3. Reduce heat to medium; scatter shallot around chops. Continue cooking, turning chops over once and stirring shallot occasionally, 15 to 20 minutes, or cooked through. Transfer chops to a platter and keep warm.

  4. Add wine and 1 1/2 cups orange juice to a skillet. Increase heat to medium-high and bring to a boil. Cook until liquid is reduced to desired consistency, 3 to 5 minutes. Stir in butter and reserved zest. Return chops to skillet; turn to coat both sides with glaze. Garnish with orange slices.

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