During my last cookbook breakup, I left the South Beach cookbooks on the shelf. While we don’t use them for our meals every day, I like having them around. When we get tired of the same old, same old, I can open them up for some inspiration. It’s funny how sometimes when I look at a recipe I have no desire to make it. Then another time I can’t wait to get in the kitchen and start cooking. That about describes how it came to be that we finally tried pork cutlets with orange sauce.
Pork Cutlets with Orange Sauce
Adapted From South Beach Quick and Easy
BAH Note: These would have been better if I had brined the chops for a few hours. Pan frying can really do a number on the moistness of a chop.
- 8 pork cutlets, approximately 3 ounces each, about 3/4 inch thick
- 3/4 teaspoon dried rosemary
- 2 tablespoons olive oil
- 1 shallot, minced (approximately 1 tablespoon)
- 1/2 cup chicken broth
- zest and juice from one small orange
Pat the pork dry and then season with salt, pepper, and the rosemary. Heat half the oil in a large skillet over medium high heat. Working in batches, cook the pork until lightly browned, approximately 2 to 3 minutes per side. Transfer the cooked chops to a plate and cover to keep warm.
Reduce the heat to low and add remaining oil to the skillet. Add the shallot and cook for one minute. Raise the heat back to medium high and add the broth and orange juice and zest. Cook until the liquid reduces by half and starts to just thicken.
Return the pork, and any accumulated juices, back to the skillet and cook 1 minute more, turning the chops to coat them in the sauce.
Bon Appetit Hon 
I think I’ve never liked pork chops or cutlets because they get so dry and tough. Brining is a good idea!
Beth, brined pork chops are never, ever dry. I usually don’t plan well enough to work a brine into my timeline. Don’t be like me…brine your chops.
Brining is good, and so is a marinade. I have good luck with pork chops on the grill – I think the high fast heat works well. You just have to be a little careful not to overcook.
I like the sound of this sauce with pork! And I know what you mean about how some cookbooks bore you one day and then another day you pick it up and it seems like there’s all these wonderful new recipes in there you never noticed before…
Jennifer, I need to become better friends with brines and marinades. We have a grill but it is impossible to use. So it sits neglected on the back porch.
Seriously, before I decide I HAVE to have a new cookbook, I need to revisit the ones already sitting on my bookshelf.
i know exactly what you mean when you say you see a recipe that doesn’t spark your interest and then the next time you lay eyes on it, IT IS THE MUST MAKE MEAL OF THE MOMENT.
i lurve me some pork chops and the sauce is looking divine.
Lan, I encourage you to get your pork chop on now that your self imposed exile is over.
I am in complete agreement. Brining makes a huge difference with pork chops. Now if I could always remember to do it…
Kitch, if you come up with a way to always remember to brine, please let me know. I need all the help I can get.
I agree about the brining–I’ve made a number of dry, wood-like pork chops, whereas with a little planning brining makes them so much more tender. And I know what you mean about not feeling like making a recipe–and then suddenly something changes and you absolutely have to make it immediately. =)
Clearly the take away here is that I must get in the habit of brining my chops…with a bonus confirmation that I’m not the only one who runs hot and cold with my cookbooks/recipes.
Just finished cooking and eating this…fantastic. The sauce even looks like the picture!
I love hearing success stories. Thanks for letting me know this was enjoyed at Casa Oma.
It’s so nice to be back in the meat-eating game again. I’ve been compiling a “new” grocery list, which now includes pork cutlets.
On behalf of carnivores everywhere, welcome back Ali.