Today we decided we wanted meat for dinner. So I took some of the thinly cut pork chops I used the other day for my olive pork chops and I decided I needed to use the zested lemon and orange that have been lying in my fruit bowl for a while before they turn into a solid brick. So pork chops, citrus…. citrus pork chops!
- thinly cut pork chops
- 1 orange juiced
- 1 lemon juiced
- First, while the oil was heating up, I dusted the thinly pork chops in flour. When the oil was hot, I added in the chops and let them sear. When both sides were well seared I seasoned the chops with salt and sage on both sides and then added the juice of one lemon and one orange. You can even do only lemon or only orange, but I like how the two citruses balance each other off. When the meat is ready (as my chops were thinly cut, for me it only took about 5 minutes) I took it out of the pan and let the sauce reduce. I then added a spoon of flour to the citrus juice in the pan and, if needed, a bit of water. I let it cook for a couple of minutes until the sauce is thick and smooth, then I poured over the meat.
- For how easy it is and how few ingredients go in this dish, it is a great dinner!
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