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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pat the pork chops dry with paper towels. | 2. In a large fry pan over medium heat, warm the olive oil. | 3. Add the chops and cook, turning once, until browned on both sides, about 10 minutes total. | 4. Season the chops with salt and pepper. | 5. Reduce the heat to medium-low and continue to cook until the chops are just cooked through but are still juicy when cut into the center with a knife, about 15 minutes. | 6. Transfer to a plate and cover loosely with aluminum foil. | 7. Add the Marsala to the pan and increase the heat to medium-high. | 8. Cook, stirring, until the wine is reduced and slightly thickened, about 2 minutes. | 9. Add the orange juice and bring to a simmer. | 10. Return the chops to the pan and sprinkle with the grated orange zest. | 11. Cook, basting the chops with the pan juices, for 2 minutes. | 12. Transfer the chops and sauce to individual plates and garnish with orange zest strips and orange wedges. | 13. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin chop	4			1613.8703	0.0	359.0408	9.0667
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt black pepper			ground	1613.8703	0.0	359.0408	9.0667
marsala wine	1/2	cup		1613.8703	0.0	359.0408	9.0667
orange juice	1/2	cup		55.8	12.895999999999999	0.868	0.248
orange zest	1/2	teaspoon	grated	1613.8703	0.0	359.0408	9.0667
orange wedge				1613.8703	0.0	359.0408	9.0667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.