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Orange Rosemary Pork Chops (8/2/2013)

Orange Rosemary Pork Chops
Pork Chops:
2 tablespoons butter
2 tablespoons olive oil
4-6 pork chops, thick or thin
1/4 cup flour
Garlic powder
Onion powder
Kosher salt and freshly cracked black pepper, to taste

1/2 cup orange juice
2 tablespoons Dijon mustard
1 teaspoon fresh rosemary, minced
1-2 tablespoons brown sugar, to taste
Salt to taste
Pork chop pan drippings
1 tablespoon butter (to thicken and gloss)

Combine the orange juice, mustard, brown sugar, and rosemary in a small bowl. Add salt to taste. Set aside.

Heat the butter and oil in a skillet over low heat. In a pie plate, mix together flour, garlic powder, onion powder, salt and pepper. Dredge chops in the flour, coating both sides. Shake off any excess flour.

Increase the heat to medium high and when the butter starts to brown and smell nutty, put the chops in the skillet. Cook for about 3-6 minutes a side (depending on thickness) or until you reach an internal temperature of 150 degrees. Remove chops to a platter and keep warm.
Lower the heat to medium. Pour the orange juice mixture into the hot pan with the chop drippings and whisk to combine. Add the remaining butter, whisking to incorporate. Continue to whisk the sauce while it cooks until it thickens slightly. Serve immediately over the chops.

This makes 4 servings. If you make more than 4-6 chops, I recommend doubling the sauce.


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