Here’s a quick and citrusy pork chop that is sure to delight! The sweet rosemary broth can be used not just over the chops but over rice or even mashed potatoes. Serve with lemon-buttered broccoli to round out the meal…Enjoy!
Rosemary-Orange Pork Chops
4 center-cut pork chops
salt & pepper
1 naval orange, zest & juice
1/4 cup brown sugar
1 cup chicken broth
2 tablespoons chopped fresh rosemary
dash red pepper flakes
1 tablespoon extra virgin olive oil
Season pork chops with salt and pepper. In a small saucepan, combine the orange juice & zest, brown sugar, chicken broth, rosemary, red pepper flakes and 1/2 teaspoon salt. Bring to a boil; then reduce heat to simmer. Simmer while cooking pork chops.
Heat a large skillet with olive oil. Add seasoned pork chops and cook four to five minutes on the first side. Flip pork over and cook an additional four to five minutes. Pour rosemary broth over pork chops.
Serve immediately with your favorite side…I served it with Spanish Yellow Rice and Broccoli seasoned with lemon-butter.