CHEF JEFF — ONE BYTE AT A TIME: Pork Chops with Oranges and Parsley

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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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