Ingredients
4pork chops½-inch thick, boneless
salt and freshly ground black pepper
3tbspI Can’t Believe It’s Not Butter Spread
1¼tspcornstarch
¼cupchicken brothlow-sodium
1tsporange zest
¼cupfresh orange juice
1½tsplemon juice
2tsphoney
1garlic cloveminced
2tspfresh sage leavesor fresh rosemary, chopped
Preparation
Season pork chops with ½ teaspoon of freshly ground pepper and ¼ teaspoon of salt.
Melt 2 tablespoons of the I Can’t Believe It’s Not Butter in a large skillet over medium-high heat.
Add pork chops and cook, turning once until cooked through, about 4 minutes per side.
Transfer to a plate, cover with foil and let rest at least 3 minutes.
Whisk together 1 tablespoon broth with cornstarch.
Mix in the remaining 3 tablespoons of broth, orange juice, lemon juice and honey.
After removing pork chops from skillet, reduce skillet temperature to medium.
Melt remaining 1 tablespoon I Can’t Believe It’s Not Butter in the same skillet.
Add garlic and saute 20 seconds or until lightly golden.
Whisk the orange juice mixture once more, then pour it into the skillet while scraping bottom to loosen browned bits.
Bring mixture to a boil, whisking constantly.
Reduce the heat slightly and allow to simmer, stirring frequently, for about 1 minute.
Stir in orange zest and sage.
Return the pork chops to the skillet, then spoon the sauce over the chops.
Serve warm, and enjoy!
