CHEF JEFF — ONE BYTE AT A TIME: Pork Chops with Oranges and ParsleyPairing citrus with meat or fish can provide a tasty combination.
By: Herald Staff Report,
Pairing citrus with meat or fish can provide a tasty combination.
Pork Chops with Oranges and Parsley
1 tablespoon canola or vegetable oil
4 bone-in pork chops about 1-inch thick (about 2 pounds total)
Kosher salt and freshly ground black pepper
2 strips orange zest, plus ½ cup orange juice and 2 oranges such as Cara Cara, peeled and with pith removed and flesh cut into segments
¼ cup fresh parsley leaves, chopped
In large skillet, heat oil over medium-high. Season pork with salt, pepper. Cook until cooked through, 9 minutes, flipping once. Transfer to platter. Add orange zest and juice to skillet. Cook until slightly thickened, 1½ minutes. Remove from heat. Stir in orange segments. Spoon orange mixture over pork chops, top with parsley.
Note: If desired, add pitted, sliced green or kalamata olives or capers with orange segments.
Yield: Serves 4.
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