Apple Citrus Pork Chops
A light refreshing citrus sauce, served with pork chops, apples and fennel.
8 oz. (1 cup) white balsamic vinegar
4 oz. (⅓ cup) honey
2 Tbsp grated orange peel
24 oz. (4 cups) fresh orange juice
24 oz. (4 cups) DOLE Chef-Ready Cuts Diced Apples
7.5 lb. 12 (3/4-inch thick) pork chops
as needed fennel seed crushed
as needed garlic salt
as needed ground black pepper
as needed canola oil
- Combine vinegar, honey, orange peel, and 1/2 cup orange juice in large skillet. Bring to a boil; reduce heat and simmer until reduced by half. Add apples, stirring to blend. Remove from heat.
- Lightly sprinkle pork chops with fennel, garlic salt and pepper.
- Heat oil in skillet, sauté pork chops, turning once. Cook about 3-4 minutes per side. During last 2 minutes of cooking add 2 tablespoons orange juice to glaze each pork chop, turning over to coat.
- Serve one chop per portion, topping with 1/4 cup apple mixture.