Pork Chops with Orange and Thyme
- Yield 4 servings
- 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
- 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.
- 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.
- 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).