These delicious orange shallot marsala pork chops are the perfect combination of savory, sweet, and citrusy flavors all brought together in one skillet.
Tender pork chops are lightly floured and pan-seared until golden brown, then simmered with fragrant shallots before being coated in a rich
Marsala wine and fresh tangerine glaze. The bright orange zest and buttery finish create a restaurant-quality sauce that tastes elegant while still being easy enough for a busy weeknight dinner.
This comforting pork chop recipe pairs beautifully with mashed potatoes, roasted vegetables, rice, or buttered noodles to soak up every bit of the glossy pan sauce.
The subtle sweetness from the citrus balances perfectly with the earthy Marsala wine, making each bite rich, flavorful, and satisfying.
For an extra hearty twist, sliced mushrooms can easily be added to the skillet for additional depth and texture.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4
Yield: 4 servings
Ingredients
- 4 pork chops, about 3/4-inch thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon all-purpose flour, plus more if needed
- 1 large shallot, finely chopped
- 1/2 cup freshly squeezed tangerine juice
- 1/2 cup Marsala wine
- Zest of 1 orange
- 1 tablespoon cold butter
Directions
- Season the pork chops generously on both sides with salt and black pepper. Lightly dust each chop with flour, shaking off any excess.
- Heat olive oil in a large skillet over medium-high heat. Add the pork chops and cook until nicely browned, about 5 minutes per side.
- Reduce the heat to medium and scatter the chopped shallot around the pork chops. Continue cooking, turning the chops once during cooking, until the pork is tender and cooked through, about 10 to 15 minutes more. Stir the shallots occasionally to prevent burning.
- Transfer the pork chops to a plate and keep warm.
- Increase the heat to medium-high and pour the tangerine juice and Marsala wine into the skillet. Bring the mixture to a boil and cook until reduced into a slightly thickened glaze, about 3 to 5 minutes.
- Return the pork chops to the skillet and sprinkle with orange zest. Add the cold butter and gently swirl it into the sauce until smooth and glossy.
- Turn the pork chops in the sauce until fully coated, then serve immediately with the pan sauce spooned over the top.
Chef’s Notes
- If tangerines are unavailable, fresh orange juice works wonderfully as a substitute.
- Add 8 ounces of sliced mushrooms with the shallots for a deeper savory flavor.
- Bone-in pork chops can also be used, though cooking time may need to be adjusted slightly.
- For the best flavor, use freshly squeezed citrus juice instead of bottled juice.
- This dish pairs especially well with creamy mashed potatoes or roasted asparagus.