Citrus Lovers Menu: RosemaryOrange Pork Chops and Lemon-Butter Broccolini Recipe

Name: Citrus Lovers Menu: RosemaryOrange Pork Chops and Lemon-Butter Broccolini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Zest and juice of 1 navel orange; 3 tablespoons light brown sugar; 1 cup chicken stock or broth; 2 sprigs of fresh rosemary, leaves removed and chopped; 1/2 teaspoon crushed red pepper flakes; Salt and freshly ground black pepper; 2 tablespoons extra-virgin olive oil (EVOO); 4 1-inch-thick center-cut pork loin chops; 1 1/2 pounds broccolini (3 bunches); 3 tablespoons cold unsalted butter; Zest and juice of 1 lemon; 1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped; Crusty bread

Servings: persons

Zest and juice of 1 navel orange
3 tablespoons light brown sugar
1 cup chicken stock or broth
2 sprigs of fresh rosemary, leaves removed and chopped
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil (EVOO)
4 1-inch-thick center-cut pork loin chops
1 1/2 pounds broccolini (3 bunches)
3 tablespoons cold unsalted butter
Zest and juice of 1 lemon
1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped
Crusty bread

1
In a medium sauce pot over high heat, combine the zest and juice of the orange, brown sugar, chicken stock, rosemary, crushed red pepper flakes, salt, and pepper.
2
Bring the mixture to a boil, then lower the heat to a simmer and cook until reduced by half.
3
Heat a large skillet over medium-high heat with the EVOO (twice around the pan).
4
Season the chops with salt and pepper, then add to the hot skillet.
5
Cook the chops for 5 minutes on each side.
6
While the pork chops are cooking, trim the broccolini ends.
7
Place the thin stalks into a skillet and cover with water.
8
Cover the skillet and bring to a boil.
9
Add salt and reduce the heat.
10
Simmer the broccolini for 5 to 6 minutes, until tender and bright green.
11
Drain the broccolini and return the skillet to the stove over medium heat.
12
Add the butter, lemon zest, and lemon juice.
13
Add the broccolini to the skillet and stir and toss until the butter melts.
14
Season the lemon-butter broccolini with salt and pepper.
15
Add the parsley to the reduced rosemaryorange glaze.
16
Pour the glaze over the cooked pork chops.
17
Toss to coat and transfer to a serving platter.
18
Serve along with the lemon-butter broccolini and some crusty bread.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Zest and juice of 1 navel orange, 3 tablespoons light brown sugar, 1 cup chicken stock or broth, 2 sprigs of fresh rosemary, leaves removed and chopped, and more.

Yes, Citrus Lovers Menu: RosemaryOrange Pork Chops and Lemon-Butter Broccolini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Citrus Lovers Menu: RosemaryOrange Pork Chops and Lemon-Butter Broccolini

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