Orange and Rosemary Pork Chops

Thick-cut pork chops with an orange and rosemary glaze. Perfect for an easy weeknight dinner recipe! I get tired of regular pork chops, so why not spice it up??

Watch me make it here!

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Serves: 4

Ingredients	Instructions
4 pork chops (I recommend cutting Sam's Club pork loin into chops)	Step 1 Pat pork chops dry with paper towel. Season with salt, peppers, onion and garlic powder.
2 oranges	Step 2 Heat oil in a large pan. Once oil begins to move on its own, add pork chops and rosemary.
2 green onions, sliced and separated into whites and greens	Step 3 Cook for 3 minutes then flip pork chops over and add 1 tablespoon butter. Cook an additional 3 minutes then transfer pork chops and rosemary to a plate and cover tightly with aluminum foil.
2 tablespoons canola oil	Step 4   Zest one orange and collect zest in a bowl. Slice both oranges in half.
salt, black pepper, garlic powder, onion powder, and white pepper (enough to season pork chops)	Step 5 In the same pan, add the whites of the onions and lemon zest. On medium-low heat, saute them for one minute.
1 tablespoon honey	Step 6 Squeeze in the juice of both oranges and add honey. Reduce the sauce on medium-low heat until it becomes thicker, about 6 minutes. Stir often so the sauce does not burn.
2 sprigs fresh rosemary	Step 7 Add the rosemary and pork chops back into the sauce, along with 1 tablespoon of butter. Coat the pork chops in the sauce and cook on medium-low heat for 2 minutes. NOTE: Pork chops should be cooked to an internal temperature of 145 degrees. Use a kitchen thermometer to be sure they are cooked thoroughly before eating.
2 tablespoons butter	Step 8 Remove the pork chops, top with greens of onions, and serve with your favorite side dish. Enjoy!

If you make this recipe, I want to see! Tag @thatcountrycook on Instagram.

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