Orange-Glazed Pork Chops
A Betty Crocker betty-crocker-basics recipe for Orange-Glazed Pork Chops.
Ingredients
- 4 pork loin or rib chops -- about 1/2 inch thick (about 1 1/4 pounds total)
- Cooking spray
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup orange juice
- 1/4 cup dry white wine OR chicken broth
- 1 tablespoon chopped fresh tarragon OR 1/2 teaspoon dried tarragon leaves
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Cut and discard most of the fat from the pork chops.
- 2
Spray the room-temperature skillet with cooking spray, and heat over medium heat for 1 to 2 minutes.
- 3
Sprinkle salt and pepper over both sides of pork chops.
- 4
Cook pork chops in hot skillet about 5 minutes, turning once, until light brown. Remove the skillet from the heat.
- 5
Add the orange juice, wine and tarragon to the skillet. Heat to boiling over high heat.
- 6
Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover and cook 10 to 15 minutes, stirring occasionally, until pork is slightly pink when you cut a small slit near the bone.
- 7
While the pork chops are cooking, mix the cornstarch and water.
- 8
When the pork chops are done, remove from the skillet to a serving platter. Cover with aluminum foil or lid to keep warm.
- 9
Stir cornstarch mixture into orange juice mixture in skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils.
- 10
Continue boiling 1 minute, stirring constantly. Pour over pork chops.