Pork Chops with Orange Rosemary Sauce - Kraft Recipes Top
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Pork Chops with Orange Rosemary Sauce

Prep Time
Total Time

4 servings

Panko crumbs seasoned with orange zest and fresh rosemary make a delicious coating for these skillet-cooked pork chops.

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Make It

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  • Pound chops to 1/4-inch thickness. Combine panko crumbs, rosemary and zest in shallow bowl. Mix mayo and mustard until blended; brush onto both sides of chops. Dip chops, 1 at a time, in panko mixture, turning to evenly coat both sides of each chop. Discard any remaining panko mixture.
  • Melt 1 Tbsp. butter with 1 Tbsp. oil in large skillet on medium heat. Add 2 chops; cook 5 min. on each side or until done (145ºF). Remove from skillet; cover to keep warm. Repeat with remaining butter, oil and chops. Wipe skillet clean with paper towel.
  • Cook dressing and orange juice in skillet on medium-high heat 5 min. or until slightly reduced, stirring occasionally. Spoon over chops.

Special Equipment Needed

Serving Suggestion

Pair these juicy pork chops with smart sides, such as hot steamed broccoli and cooked long-grain brown rice.

Special Extra

Garnish with orange slices and sprigs of fresh rosemary just before serving.

How to Pound the Pork Chops

To pound pork chops, place meat in freezer-weight resealable plastic bag, then pound the meat with the side of a heavy can, rolling pin or meat mallet until meat is the desired thickness. The bag will contain the liquids from the meat, minimizing the mess.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 400
Total fat 24g
Saturated fat 7g
Cholesterol 70mg
Sodium 510mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 8g
Protein 25g
% Daily Value
Vitamin A 6 %DV
Vitamin C 10 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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