Skip to main content
Epicurious

Orange-Sage Pork Chops

Image may contain Citrus Fruit Fruit Plant Food and Bread
Photo by I Can't Believe It's Not Butter!®

I Can't Believe It's Not Butter!® is the secret to easy and delicious weeknight meals.

Recipe information

  • Total Time

    1 hour

  • Yield

    Serves 4 people

Ingredients

4 boneless center cut pork chops, 1/2-inch thick (about 1-1/4 lbs.)
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons I Can't Believe It's Not Butter!® Spread, divided
1 large orange
1 tablespoon fresh sage leaves, chopped

Preparation

  1. Step 1

    Season chops with salt and cracked black pepper. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook chops, turning once, until done, about 8 minutes. Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from orange. Remove chops to serving platter and keep warm.

    Step 2

    Melt remaining 1 tablespoon Spread in same skillet over medium-high heat. Add orange juice and bring to a boil, scraping brown bits from bottom of pan. Boil 1 minute or until mixture reduces slightly. Remove from heat and stir in sage and orange peel. Drizzle over chops.

    Step 3

    TIP: For a delicious variation, substitute lime for the orange and cilantro for the sage!

TagsAmericanPork ChopPorkMeatOrangeCitrusFruitMainGluten FreeNut FreeEasyQuick5 Ingredients or FewerSearEpicurious
Read More
Chipotle-Citrus Ribs
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Moo Ping (Thai Grilled Pork Skewers)
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Pork Dinakdakan
Braise tender pork belly in soy and vinegar, then grill with shishito peppers and toss with ginger and a tangy dressing for bold, savory Filipino dinakdakan.
Chicken Breakfast Sausages
Give your favorite breakfast sausage a makeover with ground chicken. A blend of spices (fennel, smoked paprika) and some maple syrup makes these patties shine.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Sea Breeze
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.