Pork Chops With Orange And Marsala

1. 1

   Pat the pork chops dry with paper towels.

2. 2

   In a large fry pan over medium heat, warm the olive oil.

3. 3

   Add the chops and cook, turning once, until browned on both sides, about 10 minutes total.

4. 4

   Season the chops with salt and pepper.

5. 5

   Reduce the heat to medium-low and continue to cook until the chops are just cooked through but are still juicy when cut into the center with a knife, about 15 minutes.

6. 6

   Transfer to a plate and cover loosely with aluminum foil.

7. 7

   Add the Marsala to the pan and increase the heat to medium-high.

8. 8

   Cook, stirring, until the wine is reduced and slightly thickened, about 2 minutes.

9. 9

   Add the orange juice and bring to a simmer.

10. 10

    Return the chops to the pan and sprinkle with the grated orange zest.

11. 11

    Cook, basting the chops with the pan juices, for 2 minutes.

12. 12

    Transfer the chops and sauce to individual plates and garnish with orange zest strips and orange wedges.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.