Mandarin Pork Chops

 

If You Haven’t Made These, You Should!:

You have no idea what you have been missing. These tangy, sweet pork chops are melt in your mouth awesome!

If this looks delicious, but you don’t have the time or inclination, try our SIMPLY MANDARIN PORK CHOP recipe.

Ingredients

  • 2 tablespoons butter
  • 1 cup onion, cut vertically into half inch strips
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh garlic, chopped
  • 2 tablespoons Mandarin balsamic vinegar (you can substitute white)
  • 2 teaspoons Dijon mustard
  • 1 cup orange marmalade (you can substitute Mandarin marmalade, but it is not as readily available)
  • 2 fresh Mandarin oranges (you can substitute canned mandarin oranges in a pinch)
  • 1½ pounds pork chops (tenderloin works as well)
  • 2 tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • ¼ cup liquid (water, white grape juice or Chardonnay)

Step by Step Instructions

Step 1

In a medium sauté pan, melt butter over medium high heat and add onions. Sauté for 4-5 minutes or until soft and starting to turn brown. Reduce heat to medium.

Step 2

Add rosemary and garlic and cook one minute.

    .Step 3

    Add Mandarin Balsamic vinegar and mustard. Stir to combine.

    Step 4

    Add Mandarin Marmalade, stir and remove from heat.

      Step 5

      Peel oranges and with a sharp knife, cut out each segment of each orange and place in sauce. If you cut down on each side of the segment from the outside with a very sharp knife, the segments pop right out. Then discard the pith and skin.

        Step 6

        Cut half way to three-quarters through each pork chop and butterfly open.

          Step 7

          Oil, salt and pepper each side of each butterflied piece.

              Step 8

              Place a large sauté pan over high heat and heat to smoking hot.

                  Step 9

                  Place all four pieces in the skillet, not touching.

                      Step 10

                      Cook for about two minutes and flip. Cook two more minutes and reduce to medium. Cook for another few minutes turning over one more time until cooked. Usually 10 minutes.

                          Step 11

                          Use the poke test. Make a loose fist and feel the thick part of flesh below your thumb. When pushed, it is firm but has some give to it and bounces back when touched. The meat should have that same feel and be medium to medium rare. Remove to a platter.

                              Step 12

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