Kitchen notes · a little help before you start
Orange-Sage Pork Chops
Orange and sage make a bright, fragrant sauce for a browned pork chop. Honey softens the citrus tang, while the savory pan juices give it depth. A little sauce spooned over each slice of pork is an appealing way to enjoy the whole combination.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Rest the pork
Transfer the cooked chops to a plate and cover with foil for at least the directed rest.
2. Whisk starch into broth
Start the cornstarch in its small broth portion before adding the remaining liquids and honey.
3. Lift the browned bits
Rewhisk the sauce mixture before pouring into the skillet, scraping its bottom as the liquids go in.
Get to know the ingredients
Pork chops
Use boneless chops of the specified thickness so they suit the short skillet cooking stage.
Sage
Chop fresh sage leaves for the late sauce addition; fresh rosemary is the explicit herb alternative.
Orange
Keep the fresh juice in the sauce mixture and reserve the zest for stirring in near the end.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Orange-Sage Pork Chops
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Sauce over returned chops
Return the rested pork to the skillet and spoon the orange sage sauce over it before serving warm.
A little more help as you go
Lower heat for garlic
Reduce the burner to medium after the pork is removed before melting the remaining spread and cooking garlic.
Whisk through the boil
Whisk constantly as the sauce reaches a boil, then stir frequently during its short simmer.
A few questions you might have
Does the garlic cook with the pork?
Cook it in the skillet after removing the chops, just until lightly golden before adding sauce.
When do zest and sage go in?
Stir them into the sauce after its boil and short simmer, before returning the pork.
How do I check the pork?
Check the thickest center for the specified temperature and keep the directed resting period before serving.
Is honey drizzled directly over the chops?
Mix honey into the orange and broth mixture first so it blends into the finished pan sauce.
Does the lemon juice replace orange juice?
Use both in the sauce mixture; lemon adds its sharper tang alongside the orange flavor.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
