Pork Chops with Orange Sauce

Orange works incredibly well with pork, and the nice hint of rosemary perfectly rounds out the dish. Serve the chops with hot cooked rice and green beans.

Serves: 6Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy

Serves: 6


  • 6 pork chops (1 inch thick)
  • 1⁄4 tsp. salt
  • 1⁄2 cup all-purpose flour
  • 2 Tbsp. olive oil
  • 2 medium oranges, peeled
  • 3 Tbsp. light brown sugar
  • 1 1⁄2 Tbsp. cornstarch
  • 1⁄8 tsp. ground allspice
  • 1 3⁄4 cups water
  • 3 Tbsp. lemon juice
  • 1⁄3 cup orange juice
  • 2 tsp. fresh rosemary


  • Trim pork chops, sprinkle both sides with salt, and then dredge in flour.
  • Heat oil in a large skillet over medium heat; brown pork chops on both sides. Section oranges and place a few sections on each chop.
  • In a medium saucepan, combine brown sugar with cornstarch and allspice; stir in water. Cook, stirring constantly, until thickened. Add lemon juice, orange juice, and rosemary. Pour sauce over chops. Reduce heat to low; cover and simmer for 40 minutes or until chops are tender.