Steaks and Chops: Orange Pork Chops with Tarragon

2 teaspoons olive oil4 (6 ounce) boneless pork loin chopssalt and pepper to taste2 tablespoons dry white wine1/2 cup orange juice1/2 teaspoon dried tarragon1 tablespoon cornstarch2 tablespoons waterHeat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, and cook in the hot oil until lightly browned on both sides, about 4 minutes per side. Add the wine, orange juice, and tarragon, and bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, 10 to 15 minutes, until the pork is no longer pink in the center. Remove the pork chops from the skillet, set aside, and keep warm. Dissolve the cornstarch in the water, and stir into the simmering liquid until the sauce thickens, about 45 seconds. Pour sauce over the pork chops to serve. Amount Per Serving  Calories: 239 | Total Fat: 13.4g | Cholesterol: 57mg Powered by ESHA Nutrient Database

Orange Pork Chops with Tarragon

Servings Per Recipe: 4

Amount Per Serving

Calories: 239

Total Fat: 13.4gCholesterol: 57mgSodium: 139mgTotal Carbs: 5.4g    Dietary Fiber: 0.1gProtein: 21.6g VIEW DETAILED NUTRITION
About: Nutrition Info

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