Categories: Pork

Ingredients

• 2 large oranges
• 1 tbsp. flour
• 1 tsp black pepper
• 1/2 tsp salt
• 4 bone-in pork chops
• 2 tbsp. olive oil
• 1 large shallot, thinly sliced
• 1/2 cup Marsala wine
• 1 tbsp. cold butter

Directions

1. Zest and juice 1 orange. Cut other orange in half; juice one half, then thinly slice the other half for garnish.

2. Stir together flour, pepper and salt in a small bowl, then rub all over chops. Heat oil in a large skillet over medium-high heat. Add chops; cook until browned, about 5 minutes per side.

3. Reduce heat to medium; scatter shallot around chops. Continue cooking, turning chops over once and stirring shallot occasionally, 15 to 20 minutes, or cooked through. Transfer chops to a platter and keep warm.

4. Add wine and 1 1/2 cups orange juice to a skillet. Increase heat to medium-high and bring to a boil. Cook until liquid is reduced to desired consistency, 3 to 5 minutes. Stir in butter and reserved zest. Return chops to skillet; turn to coat both sides with glaze. Garnish with orange slices.

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