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S
ORANGE, HALLOT, AND MARSALA PORK CHOPS
HANDS-ON 15 MIN TOTAL 35 MIN SERVES 4 SUBMITTED BY CHEEREEO Weeknight Winners DINNER FIX
5 REVIEWS instant-read thermometer inserted into
thickest parts registers 145°F. Transfer
1 Tbsp. flour
1 tsp. black pepper chops to a platter and keep warm.
½ tsp. salt 3. Zest and juice 1 orange. Cut remaining
4 (¾ -inch-thick) bone-in pork orange in half; juice 1 half. (You should
chops (about 2 lb.) have 1½ cups juice total.) Thinly slice
2 Tbsp. olive oil remaining half for garnish.
1 large shallot, thinly sliced 4. Stir wine and orange juice into
2 large oranges skillet. Increase heat to medium-high
½ cup Marsala wine and bring to a boil. Cook until liquid
1 Tbsp. cold butter is reduced to desired consistency, 3 to
5 minutes. Stir in butter and orange
1. Stir together flour, pepper, and salt zest. Return chops to skillet and turn
in a small bowl, then rub all over chops. to coat with glaze. Garnish with orange
Heat oil in a large skillet over medium- slices and, if desired, fresh herbs .
high heat. Add chops; cook until armagazine.com/orange-shallot-
browned, about 5 minutes per side. marsala-pork-chops
2. Reduce heat to medium; scatter
HIDDEN GEM HEALTHY QUICK
shallot around chops. Continue cooking,
PER SERVING (1 CHOP AND ¼ CUP GLAZE):
turning chops once and stirring shallot 378 CAL; 15G FAT (4G SAT); 42G PRO; 14G CARB
(1G FIBER, 9G SUGARS); 465MG SODIUM
occasionally, 15 to 20 minutes, or until an

“This is a great
way to prepare
pork chops.
Don’t be afraid
to substitute
tangerines for ALEXA-ENABLED!
the oranges. Just say, “Alexa,
The Marsala wine ask Allrecipes for
is a must, Orange, Shallot,
though, and you and Marsala
can use it Pork Chops.”
in other dishes.” She’ll guide you
– NANCY through the
recipe step-
by-step—all
hands-free!

ALLRECIPES.COM 59 JUNE/JULY 2020