Thursday, August 20, 2009

Orange Mustard Glazed Pork Chops

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!

1 comment:

Nicole said...

Nice to see a new post! Sounds like a nice meal after tennis. Where do you usually play? Do you play competitively?