We do so many pork chops at home and at The Lady & Sons these days because they’re fast—you can make as many as you need—and they’re a good change from red meat or chicken. This recipe is a really nice way to enjoy them. Orange marmalade gives them a sweetness that’s perfect for adding a little zest to your meal.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a small bowl, mix together the orange juice and marmalade.
Step 2
Heat the butter and vegetable oil in a large skillet over medium heat. Season the pork chops with the salt and pepper. Cook, turning once, until just cooked through, 6 to 8 minutes total. Transfer the chops to a platter and cover loosely with aluminum foil.
Step 3
Pour off all but 3 tablespoons of drippings from the skillet and add the orange juice mixture. Raise the heat to medium-high and stir, scraping up the brown bits on the bottom of the pan, until the sauce is reduced and slightly syrupy, 6 to 8 minutes. Return the pork chops to the pan, reduce the heat to medium, and cook, turning the pork chops a few times in the sauce.
Step 4
Drizzle the pork chops with some of the sauce and pass the remaining sauce in a bowl.
