Pork Chops with Orange and Thyme

Kitchen Tested
  • Yield 4 servings

These pork chops with an orange and thyme cream sauce are worth the splurge.

Teresa Blackburn


4 -- bone-in pork loin chops (1/2-inch thick)
1/2 teaspoon salt
-- Freshly ground black pepper
1 tablespoon unsalted butter
1 large shallot, finely chopped (about 1/4 cup)
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1/2 cup heavy cream
1 tablespoon fresh thyme leaves or 1/2 teaspoon dried, crushed
1 teaspoon grated orange rind


  1. Season both sides of chops with salt and pepper. In a large skillet, melt butter over medium-high heat. Add shops and cook, turning once, until slightly pink inside, 6 to 8 minutes. Transfer chops to a platter and cover with foil to keep warm.
  2. Add shallots to pan and sauté until translucent, about 1 minute. Add orange and lemon juices, stirring it a whisk to loosen any browned bits from the bottom of pan. Bring to a boil and cook until liquid is nearly gone—1 to 2 minutes. Whisk in cream. Boil until sauce reaches desired consistency. Season with salt and pepper. Whisk in thyme and orange rind.
  3. Spoon sauce over pork chops and serve.

Recipe reprinted with permission from Wini Moranville's The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day (Harvard Common Press, 2011).



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