Orange-Sage Pork Chops

• Produce

  • 1 clove Garlic
  • 1 tsp Orange, zest
  • 2 tsp Sage, fresh

• Canned Goods

  • 1/4 cup Chicken broth, low-sodium

• Condiments

  • 2 tsp Honey
  • 3 tbsp I can't believe it's not butter! spread
  • 1 1/2 tsp Lemon juice

• Baking & Spices

  • 1 1/4 tsp Cornstarch
  • 1 Salt and freshly ground black pepper

• Drinks

  • 1/4 cup Orange juice, fresh

• Other

  • 4 (5 oz 1/2-inch thick boneless pork chops

Found on cookingclassy.com

Ingredients

• 4 (5 oz) 1/2-inch thick boneless pork chops
• Salt and freshly ground black pepper
• 3 Tbsp I Cant Believe Its Not Butter Spread (dont use regular butter here as it will burn)
• 1 1/4 tsp cornstarch
• 1/4 cup low-sodium chicken broth
• 1 tsp orange zest
• 1/4 cup fresh orange juice
• 1 1/2 tsp lemon juice
• 2 tsp honey
• 1 clove garlic, minced
• 2 tsp chopped fresh sage leaves (fresh rosemary would be a good substitute)

Directions

• Season pork chops with 1/2 tsp freshly ground pepper and 1/4 tsp salt. Melt 2 Tbsp I Cant Believe Its Not Butter in a large skillet over medium-high heat. Add pork chops and cook, turning once until cooked through, about 4 minutes per side (USDA lists that pork chops should reach 145 degrees in center of thickest part with a resting period of 3 minutes before serving as safe). Transfer to a plate, cover with foil and let rest at least 3 minutes.
• Meanwhile, whisk together 1 Tbsp broth with cornstarch. Mix in remaining 3 Tbsp broth, orange juice, lemon juice and honey. After removing pork chops from skillet, reduce skillet temperature to medium. Melt remaining 1 Tbsp I Cant Believe Its Not Butter in a same skillet. Add garlic and saute 20 seconds or until lightly golden. Whisk orange juice mixture once more then pour into skillet while scraping bottom to loosen browned bits. Bring mixture to a boil whisking constantly, then reduce heat slightly and allow to simmer, stirring frequently, about 1 minute. Stir in orange zest and sage. Return pork chops to skillet and spoon sauce over chops. Serve warm.
• Recipe source: inspired by this recipe from I Cant Believe Its Not Butters and my salmon recipe