Pork Chops with Orange Glaze
Serve steamed broccoli or asparagus with these glazed pork chops and you'll have a complete meal in a matter of minutes.
4 (4-ounce) boneless lean pork chops
1/8 teaspoon salt
1/8 teaspoon black ground pepper
1 teaspoon crushed dried rosemary
2 teaspoons olive oil
1/2 finely chopped onion
1/3 cup chicken broth
1 orange, juiced
Cooked rice for accompaniment
- Season pork chops with salt, pepper and rosemary. Heat oil in a large nonstick skillet over MEDIUM-HIGH heat. Add chops and cook until browned and cooked thoroughly, about 5 minutes per side.
- Remove chops to a serving platter and cover to keep warm. Add onion to the pan; cook until soft, about 5 minutes. Add broth and orange juice, scraping to remove any browned bits from the bottom of the pan. Boil until liquid has cooked down by half, about 3 minutes. Pour sauce over pork chops and serve hot with rice.
Makes 4 servings.