4 Open Prairie® Natural* Pork chops (boneless), 7 oz each, cut 1 1/2 inch thick
Freshly ground black pepper
Olive oil cooking spray
2 tablespoons vegetable oil
Finely grated zest of 1 navel orange
1 cup fresh navel orange juice, from about 3 large oranges
2 tablespoons white or standard balsamic vinegar
2 teaspoons finely chopped fresh sage
2 navel or blood oranges, peeled and cut into rounds
4 sprigs fresh sage, for garnish
Protein: 47 g
Fat: 7 g
Saturated Fat: 3 g
Trans Fat: 0 g
Sodium: 140 mg
Cholesterol: 113 mg
Total Carbohydrates: 17 g
Dietary Fiber: 2 g
Sugars: 13 g
Preheat oven to 350ºF. Season chops with salt and pepper, as desired.
Heat a large nonstick ovenproof skillet over medium-high heat. Spray with olive oil. Add Open Prairie Natural Pork chops and cook, turning once, until browned on both sides, about 6 minutes. Transfer skillet to oven and bake until chops barely spring back when pressed on top with a finger, about 6 minutes.
Transfer each chop to a plate. Add orange zest and juice with balsamic vinegar and chopped sage to skillet and bring to a boil over high heat, scraping up brown bits in pan with a wooden spoon. Cook until reduced by half, to 3 minutes. Season with salt and pepper, as desired. Spoon sauce around chops. Garnish with orange rounds and sage sprigs and serve.
Beverage: Have a chilled, slightly fruity Alsatian white, such as Pinot Blanc, with the chops
Crisp Sage Garnish: Substitute about 12 fresh sage leaves for the sage sprigs. Heat 2 tablespoons vegetable oil in a small skillet over medium-high heat until oil shimmers. Add sage and cook just until crisp and barely browned, about 15 seconds. Using a slotted spoon, transfer sage to paper towels to drain briefly. Sprinkle over chops just before serving.