Pork Chops with Tarragon and Orange

    25 minutes

    Jazz up plain pork chops with this delicious but easy combination of orange juice, wine and tarragon.

    14 people made this

    Serves: 4 

    • 2 teaspoons olive oil
    • 4 (185g) boneless pork chops
    • 1 pinch salt and pepper to taste
    • 2 tablespoons dry white wine
    • 1/2 cup (125ml) orange juice
    • 1/2 teaspoon dried tarragon
    • 1 tablespoon cornflour
    • 2 tablespoons water

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Heat olive oil in a large frypan over medium-high heat. Season pork chops with salt and pepper and cook in the hot oil until lightly browned on both sides, about 4 minutes per side. Add the wine, orange juice and tarragon then bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, 10 to 15 minutes, until the pork is no longer pink in the centre. Remove the pork chops from the frypan, set aside, and keep warm.
    2. Dissolve the cornflour in the water, and stir into the simmering liquid until the sauce thickens, about 45 seconds. Pour sauce over the pork chops to serve.

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    Reviews in English (15)


    We thought these were really good. For a more intense orange flavor, I did take 2c of orange juice & a pat of butter, and reduced it down to 1/2c. I then added the 2T chardonnay to my OJ reduction and continued the recipe as written, though with my already-thick reduction sauce, I did not have to add the cornstarch/water step. Served with green beans, and steamed brown basmati rice with a bit of butter, chardonnay, and drizzled with a some of the orange sauce. Thanks for the great recipe, HAC3!  -  24 Oct 2007  (Review from Allrecipes USA and Canada)


    I used bone in pork chops and it turned out fine. I did the orange reduction versus the cornstarh thickening method and it was delicious! It took a little extra time, but well worth it IMO.  -  29 Jul 2008  (Review from Allrecipes USA and Canada)


    This very simple recipe is lovely. I read other review and agree that more orange juice is key (a added a cup) and I used fresh tarragon (about 2 teaspoons.) As the sauce was thickening, a dash of cayenne pepper, a teaspoon of orange zest and a 1/2 tsp of sugar really enhanced the favor. It was a hit -- thanks!  -  12 Feb 2009  (Review from Allrecipes USA and Canada)