Best Rosemary Orange Pork Chops And Lemon Butter Broccolini Recipes

Rosemary-Orange Pork Chops and Lemon-Butter Broccolini image

Provided by dicentra

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

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.
Bring the mixture to a boil, then lower the heat to a simmer and cook until reduced by half.
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.
While the pork chops are cooking, trim the broccoliini ends. Place the stalks into a skillet and cover with water.
Cover the skillet and bring to a boil. Add salt and reduce the heat. Simmer for 5-6 minutes, until tender and bright green.
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.
Add the parsley to the reduced rosemary-orange glaze. Pour the glaze over the cooked pork chops.
Toss to coat and transfer to a serving platter. Serve along with the broccolini and some crusty bread.

Nutrition Facts : Calories 226.3, Fat 16.3, SaturatedFat 6.6, Cholesterol 24.7, Sodium 168, Carbohydrate 19.6, Fiber 2, Sugar 11.4, Protein 2.3

Orange Rosemary Pork Chop image

Provided by gailanng

Categories Pork

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 10

4 boneless pork chops
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil
1/2 minced onion
1 garlic clove, minced
1/3 cup chicken broth
1 oranges, juiced or 1/3 cup orange juice
cooked rice

Steps:

Season pork chops with rosemary, salt and pepper.
Heat oil in large skillet over medium-high heat.
Add chops and cook until browned and cooked through, about 5 minutres per side.
Remove to a serving platter and cover to keep warm.
Add onion and garlic to the pan; saute until soft.
Add broth and orange juice, scraping to remove any browned bits from the bottom of the pan.
Boil until liquid is reduced by half, about 3 minutes.
Pour over pork chops and serve over rice.

Nutrition Facts : Calories 744.8, Fat 39.6, SaturatedFat 11, Cholesterol 247.9, Sodium 594.5, Carbohydrate 11.2, Fiber 2.2, Sugar 7.4, Protein 81.6

Orange-and-Honey Glazed Pork Chops image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 6

2 oranges (1 zested and juiced, 1 cut into 8 wedges)
1/4 cup white-wine vinegar
3/4 cup honey, preferably orange blossom
Salt and pepper
4 bone-in pork chops (about 8 ounces each, 1 inch thick)
5 sprigs rosemary

Steps:

In a bowl, whisk together orange zest and juice, vinegar, honey, and 1/4 teaspoon pepper. Place pork, orange wedges, and rosemary in a shallow dish or zip-top bag and coat with marinade. Refrigerate pork at least 2 hours or up to overnight.
Remove pork, orange wedges, and rosemary from marinade; transfer pork and oranges to a wire rack set on a foil-lined rimmed baking sheet. Season pork with salt and pepper. Transfer marinade to a small saucepan, simmer over medium until reduced by half, about 5 minutes.
Heat broiler, with rack in upper third of oven. Broil pork and oranges 3 minutes, then flip pork, brush with reduced marinade, and add rosemary. Broil until pork is lightly charred and cooked through, 5 to 7 minutes. Brush with more reduced marinade and serve.