Orange Shallot Marsala Pork Chops
Orange Shallot Marsala Pork Chops requires roughly 45 minutes from start to finish. This recipe makes 4 servings with 111 calories, 1g of protein, and 10g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and primal diet. If you have tangerine juice, shallot, orange zest, and a few other ingredients on hand, you can make it.
Instructions
Season pork chops generously with salt and black pepper; dust lightly with flour.
Heat a large skillet over medium-high heat and add olive oil to the hot skillet. Brown pork chops in the hot oil, about 5 minutes per side.
Reduce heat to medium and scatter shallot around chops. Continue to cook meat, flipping once, until chops are fork-tender, 10 to 15 minutes. Stir occasionally to prevent shallots from burning.
Remove chops and keep warm.
Raise heat to medium-high.
Pour tangerine juice and Marsala wine into skillet; bring to a boil. Cook until juice and wine reduce to a glaze, 3 to 5 minutes. Return pork chops to skillet and sprinkle with orange zest; add butter to skillet. Flip chops in glaze until coated.