Boneless Pork Chops With Blood Oranges and Sage

Boneless Pork Chops With Blood Oranges and Sage

Cook Time: Up to 30 Minutes | Prep Time:  15 Minutes  |  Servings:  4

Open Prairie® Natural* Pork chops (boneless), 7 oz each, cut 1 1/2 inch thick
Freshly ground black pepper
Olive oil cooking spray
2 tablespoons vegetable oil
Finely grated zest of 1 navel orange
1 cup fresh navel orange juice, from about 3 large oranges
2 tablespoons white or standard balsamic vinegar
2 teaspoons finely chopped fresh sage
2 navel or blood oranges, peeled and cut into rounds
4 sprigs fresh sage, for garnish

Preheat oven to 350ºF. Season chops with salt and pepper, as desired.

Heat a large nonstick ovenproof skillet over medium-high heat. Spray with olive oil. Add Open Prairie Natural Pork chops and cook, turning once, until browned on both sides, about 6 minutes.  Transfer skillet to oven and bake until chops barely spring back when pressed on top with a finger, about 6 minutes.

Transfer each chop to a plate. Add orange zest and juice with balsamic vinegar and chopped sage to skillet and bring to a boil over high heat, scraping up brown bits in pan with a wooden spoon. Cook until reduced by half, to 3 minutes.  Season with salt and pepper, as desired.  Spoon sauce around chops.  Garnish with orange rounds and sage sprigs and serve.

Crisp Sage Garnish: Substitute about 12 fresh sage leaves for the sage sprigs.  Heat 2 tablespoons vegetable oil in a small skillet over medium-high heat until oil shimmers. Add sage and cook just until crisp and barely browned, about 15 seconds.  Using a slotted spoon, transfer sage to paper towels to drain briefly.  Sprinkle over chops just before serving.


Beverage: Have a chilled, slightly fruity Alsatian white, such as Pinot Blanc, with the chops

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