Photo: Sam Loyd
Orange-Braised Pork Chops
17 ingredients
Serves 6.
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The spinach and orange salad is optional but highly recommended as it adds bright, fresh flavor to these braised pork chops.
Estimated Nutrition (whole recipe, rough)
681
Calories
62g
Protein
32g
Fat
30g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 bone-in pork loin chops, each about 1 1/2 inches thick
- Salt, to taste, plus 1/2 tsp.
- Freshly ground pepper, to taste
- 2 Tbs. olive oil
- 2 large shallots, halved and thinly sliced
- 4 garlic cloves, sliced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 Tbs. white wine vinegar
- Finely grated zest of 2 oranges (reserve oranges if making salad; see below)
- 1 1/2 Tbs. white wine vinegar
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- Freshly ground pepper, to taste
- 1/4 cup extra-virgin olive oil
- 5 to 6 cups baby spinach
- 2 Tbs. finely snipped fresh chives (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes