Apron is back! my apologies for being MIA, the past few weeks have been filled with work, travel, tennis, fun and of course, cooking! This was a meal that I whipped up after a night of tennis in no time. It's simple, but the flavors really pop.
Orange Mustard Glazed Pork Chops
4 boneless pork chops, 1 inch thick
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1/2 cup shallots, diced
1/2 cup orange juice
1 tablespoon dijon mustard
Heat a large skillet on medium heat. Season pork chops with salt and pepper. Warm olive oil in pan, then place pork chops in skillet, cooking 4 to 5 minutes on each side until cooked through. Remove from heat and keep warm.
Heat butter in skillet and saute shallots about 3 minutes. Add orange juice, mustard and salt and pepper to taste to deglaze plan. Place pork chops back in pan for another minute, then serve with sauce
I served this with a simple side salad dressed with some of the marinade from my Fresh Fig and Brie Stuffed Pork Tenderloin. I tossed the figs with spring greens, the marinade and pistachios. Yum!