Pork Chops with Orange and Thyme

Teresa Blackburn
  • Yield: 4 servings


4-- bone-in pork loin chops (1/2-inch thick)
1/2teaspoon salt
-- Freshly ground black pepper
1tablespoon unsalted butter
1large shallot, finely chopped (about 1/4 cup)
1/4cup fresh orange juice
2tablespoons fresh lemon juice
1/2cup heavy cream
1tablespoon fresh thyme leaves or 1/2 teaspoon dried, crushed
1teaspoon grated orange rind


  1. Season both sides of chops with salt and pepper. In a large skillet, melt butter over medium-high heat. Add shops and cook, turning once, until slightly pink inside, 6 to 8 minutes. Transfer chops to a platter and cover with foil to keep warm.
  2. Add shallots to pan and sauté until translucent, about 1 minute. Add orange and lemon juices, stirring it a whisk to loosen any browned bits from the bottom of pan. Bring to a boil and cook until liquid is nearly gone—1 to 2 minutes. Whisk in cream. Boil until sauce reaches desired consistency. Season with salt and pepper. Whisk in thyme and orange rind.
  3. Spoon sauce over pork chops and serve.

Recipe reprinted with permission from Wini Moranville's The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day (Harvard Common Press, 2011).

Nutritional Info *per serving

  • Calories 355
  • Fat 19g
  • Saturated Fat 11g
  • Cholesterol 158mg
  • Sodium 377mg
  • Carbohydrate 5g
  • Fiber 0.2g
  • Sugars 2g
  • Protein 38g
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