Reducipe - Orange Rosemary Pork Chops

Posted on September 19, 2007 by Melissa
Filed Under Food, Reducipes

Reducipe
Pronunciation: ri-doos-uh-pee
Function: noun
1 : a recipe that can help lower your food costs in a variety of ways
     a : by scaling back an expensive recipe to be less pricey but still just as tasty
     b : by turning an already inexpensive meal into something special
     c : by using leftovers in creative ways to stretch their use

simply sublime! These pork chops are to die for. Seriously. The pork chops alone are excellent with a hint of garlic and lightly crispy crust but it’s the pan sauce that really makes it. Made from orange juice, brown sugar, Dijon, rosemary, and browned butter it is simply *fantastic*. I have been making this for years and not once have I seen a plate come back that wasn’t licked clean.

I’m not exaggerating.

Not only is this recipe a homerun, it’s also cheap! The priciest part of this meal is by far the pork chops. Most of the ingredients are staples. For me, the only ingredients I didn’t have on hand were the pork chops, rosemary, and orange juice. You can use thin or thick chops; just adjust the cooking time accordingly. I used thick chops but if you use the thin style you can save even more money.

Melissa’s Orange Rosemary Pork Chops

Pork Chops:
2 tablespoons butter
2 tablespoons olive oil
4-6 pork chops, thick or thin
1/4 cup flour
Garlic powder
Onion powder
Kosher salt and freshly cracked black pepper, to taste

Sauce:
1/2 cup orange juice
2 tablespoons Dijon mustard
1 teaspoon fresh rosemary, minced
1-2 tablespoons brown sugar, to taste
Pork chop pan drippings
1 tablespoon butter (to thicken and gloss)

Combine the orange juice, mustard, brown sugar, and rosemary in a small bowl. Add salt to taste. Set aside.

Heat the butter and oil in a skillet over low heat. Season the chops with the garlic powder, onion powder, salt and pepper then dredge in the flour. Shake off any excess flour.

Increase the heat to medium high and when the butter starts to brown and smell nutty, put the chops in the skillet. Cook for about 3-6 minutes a side (depending on thickness) or until you reach an internal temperature of 150 degrees. Remove chops to a platter and keep warm.

Lower the heat to medium. Pour the orange juice mixture into the hot pan with the chop drippings and whisk to combine. Add the remaining butter, whisking to incorporate. Continue to whisk the sauce while it cooks until it thickens slightly. Serve immediately over the chops.

This makes 4 servings. If you make more than 4-6 chops, I highly recommend doubling the sauce.

I like to serve this with mashed potatoes to help sop up the sauce. Check out this line up of ingredients below. Pretty simple, huh?

Ingredients for Orange Rosemary Pork Chops

Tips and tricks: When cooking these chops don’t move or lift them up to check them in the first few minutes. They need that “quality time” with the pan to develop a good sear and beautiful color. Only turn them once.

I remove the chops when they hit ~146 degrees and let carryover cooking take them the rest of the way. It is perfectly safe to eat pork at 150 degrees. If they get past 160 degrees they will turn out more rubbery than succulent.

I also add a dash of cayenne to my flour mixture because I think everything benefits from a little heat. I would not recommend trying this with dried rosemary. The dried rosemary tends to keep its texture in this sauce and it is distracting and unpleasant. Stick with the fresh stuff; you won’t regret it.

If you try this recipe, and I sincerely hope you will, please let me know what you think of it. I spent a long time tweaking this one and I hope others like it as much as my family and I do. Enjoy!

Comments

7 Responses to “Reducipe - Orange Rosemary Pork Chops”

And Miles To Go.... on September 24th, 2007 10:51 am

yum–this will be in my menu plan for next week. looks delicious!
Melissa on September 25th, 2007 10:19 am

I’m glad you are thinking about trying it out! Let me know how it works for you and your family.

Thanks for commenting!
Stephanie on September 25th, 2007 6:51 pm

I have everything except the pork chops! Next time they are on sale. . .

I with you on the cayenne. Love to kick it up!
Melissa on September 26th, 2007 11:22 am

Stephanie -

Cayenne is great with just about everything. It doesn’t alter the flavor of the dish very much and it adds interest. I think food really benefits from a little heat.

Thanks!
Make Valentine’s Day Special Without It Being Special : A Penny Closer on February 14th, 2008 9:04 am

[...] year he chose my Orange Rosemary Porkchops. I’ll pair them with creamy mashed potatoes and mixed vegetables with herbed butter. Add a little [...]
Kell on April 26th, 2008 9:04 am

This sounds DELICIOUS! I’mgoing to have to try it very soon…
KimdaCook(new comment) on June 12th, 2008 12:53 am

I love port but find it a very boring meat to cook but i’m going to give this a try!!!!!!