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Ingredients
1 Tbsp. flour
1 tsp. black pepper
½ tsp. salt
4 (¾ – inch-thick) bone-in pork
chops (about 2 lb.)
2 Tbsp. olive oil
1 large shallot, thinly sliced
2 large oranges
½ cup Marsala wine
1 Tbsp. cold butter
Directions
1.Stir together flour, pepper, and salt in a small bowl, then rub all over chops. Heat oil in a large skillet over mediumhigh heat. Add chops; cook until browned, about 5 minutes per side.
2. Reduce heat to medium; scatter shallot around chops. Continue cooking, turning chops once and stirring shallot occasionally, 15 to 20 minutes, or until an instant-read thermometer inserted into thickest parts registers 145°F. Transfer chops to a platter and keep warm.
3. Zest and juice 1 orange. Cut remaining orange in half; juice 1 half. (You should have 1½ cups juice total.) Thinly slice remaining half for garnish.
4. Stir wine and orange juice into skillet. Increase heat to medium-high and bring to a boil. Cook until liquid is reduced to desired consistency, 3 to 5 minutes. Stir in butter and orange zest. Return chops to skillet and turn to coat with glaze. Garnish with orange slices and, if desired, fresh herbs .
