Rosemary-Orange Pork Chops And Lemon-Butter Broccolini Recipe

Name: Rosemary-Orange Pork Chops And Lemon-Butter Broccolini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 navel orange, juice and zest of; 3 tablespoons brown sugar; 1 cup chicken stock or 1 cup broth; 2 sprigs fresh rosemary, leaves removed and chopped; 1/2 teaspoon crushed red pepper flakes; salt and black pepper; 2 tablespoons extra virgin olive oil; 4 inches thick center-cut pork loin chops; 1 1/2 lbs Broccolini; 3 tablespoons butter; 1 lemon, juice and zest of; 1/4 cup fresh flat leaf parsley, chopped; crusty bread

Servings: persons

1 navel orange, juice and zest of
3 tablespoons brown sugar
1 cup chicken stock or 1 cup broth
2 sprigs fresh rosemary, leaves removed and chopped
1/2 teaspoon crushed red pepper flakes
salt and black pepper
2 tablespoons extra virgin olive oil
4 inches thick center-cut pork loin chops
1 1/2 lbs Broccolini
3 tablespoons butter
1 lemon, juice and zest of
1/4 cup fresh flat leaf parsley, 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. Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.
4
While the pork chops are cooking, trim the broccoliini ends. Place the stalks into a skillet and cover with water.
5
Cover the skillet and bring to a boil. Add salt and reduce the heat. Simmer for 5-6 minutes, until tender and bright green.
6
Drain broccolini and return to the skillet over medium heat. Add the butter, lemon zest, and lemon juice. Stir and toss until the butter melts, season with salt and pepper.
7
Add the parsley to the reduced rosemary-orange glaze. Pour the glaze over the cooked pork chops.
8
Toss to coat and transfer to a serving platter. Serve along with the broccolini and some crusty bread.

611

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: 1 navel orange, juice and zest of, 3 tablespoons brown sugar, 1 cup chicken stock or 1 cup broth, 2 sprigs fresh rosemary, leaves removed and chopped, and more.

Yes, Rosemary-Orange 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.

Rosemary-Orange Pork Chops And Lemon-Butter Broccolini

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