Pork Chops in Orange Sauce

Pork chops in orange sauce are a flavorful and unique second course that combines the succulence of the meat with the sweetness and acidity of the orange. Here is the recipe to prepare them:

Ingredients

• 4 pork or veal chops
• 2 untreated oranges, if possible organic
• Flour, as needed to flour the chops
• 30 g of butter
• 1 tablespoon of extra virgin olive oil
• Salt and pepper, to taste
• 1 glass of dry white wine
• 1 sprig of rosemary

Preparation

1. Start by grating the zest of one orange and set it aside, then squeeze both oranges.
2. Lightly flour the chops and shake off the excess flour.
3. In a large pan, heat the oil and half of the butter and, when hot, brown the chops on both sides until they are golden.
4. Deglaze with white wine and let it evaporate.
5. Add the orange juice and grated zest, adjust salt and pepper, and add the rosemary.
6. Cover and cook over medium heat for about 15-20 minutes, turning the chops from time to time and checking that the sauce does not dry out too much (if necessary, add a little water or vegetable broth).
7. Once cooked, remove the chops and keep warm.
8. In the pan with the remaining sauce, add the remaining butter and melt it, adjusting salt if necessary.
9. Place the chops on the plates and nap with the orange sauce, serving immediately.

Curiosity

The dish plays on the contrasts in flavors between the sweetness of the oranges and the intense taste of the meat, creating a perfect combination for a special dinner or a Sunday lunch. In Italy, combining citrus with both white and red meats is quite common in some regions, especially in Sicily where citrus fruits abound.

Personal advice: serve this dish with a light side dish, like steamed vegetables or a fresh salad, to balance the taste.