Sprouts had some great looking pork loin chops on sale this week. I made a quick meal of them by pan frying them and then deglazing the skillet with rice wine, vinegar and orange juice. Yum!
1/2 cup rice wine (unseasoned) or chicken stock
1/4 cup freshly squeezed orange juice
2 tbsp balsamic vinegar
1 large clove garlic, minced or pressed
1 1/2 tsp orange zest, finely minced
1/2 tsp fresh rosemary, finely chopped
2 tsp olive oil
2 pork loin chops, about 1 inch thick
salt and pepper, to taste
First prepare the sauce by combining the rice wine or chicken broth, orange juice, vinegar, garlic, orange zest and rosemary. Set aside.
Heat the olive oil in a non-stick skillet over a medium high flame.
Season the pork chops with salt and pepper on both sides. Fry the chops for about 4-6 minutes on each side. They should still be pink (slightly underdone) on the inside if you cut into one with a sharp knife. They will continue to cook a touch more while they rest underneath the foil. This will ensure they are nice and juicy when ready to serve.
Place the pork chops onto a plate and cover with foil to keep them warm.
Pour the sauce mixture into the skillet and using a wooden spoon scrape loose any fried bits that are clinging to the pan.
Simmer the sauce briskly (while stirring) until it becomes syrupy and has reduced to about a third; about 5 minutes. Reduce the heat and stir in any juices that have accumulated from the resting pork chops. Taste and adjust the seasoning with salt and pepper, if needed.
Spoon the sauce over the pork loin chops and serve.