Orange Pork Chops with Tarragon

How to cook Orange Pork Chops with Tarragon

Ingredients: 2 teaspoons olive unguent 4 (6 ounce) boneless pork loin chops salt and pepper to perception 2 tablespoons dry white wine 1/2 cup orange spirit 1/2 teaspoon dried tarragon 1 tablespoon cornstarch 2 tablespoons hose

Directions: Heat olive oil in a large skillet over medium-high enthusiasm. Season pork chops with salt and bespeckle, and cook in the hot oil until lightly browned on both sides, up 4 minutes per side. Add the wine, orange extract, and tarragon, and bring to a get control of. Reduce heat to medium-scurrilous, cover and bubble, stirring on, 10 to 15 minutes, until the pork is no longer pink in the center. Remove the pork chops from the skillet, set aside, and keep irritated. Dissolve the cornstarch in the wastefully, and stir into the simmering liquid until the sauce thickens, connected with 45 secondarys. Pour sauce over the pork chops to carry out.


Servings Per Method: 4

Amount Per Serving

Calories: 239

Total Fat: 13.4g Cholesterol: 57mg Sodium: 139mg Total Carbs: 5.4g Dietary Fiber: 0.1g Protein: 21.6g

Prepare time:5 Min

Cook time:20 Min

Ready in:25 Min

Serving payment:4 peoples

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