Prep Time: 7 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 17 minutes
Yield: Serves 4
- 4 pork chops, bone-in, about 3/4-inch thickness
- 3 tablespoons flour
- 1 1/2 teaspoons seasoned salt or Cajun style seasoning
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 large onion, halved and thinly sliced
- 1 cup orange juice
- 2 tablespoons red wine vinegar
- 3 tablespoons packed brown sugar
- 2 tablespoons dry white wine (or use water or chicken broth)
Combine flour, seasoned salt, and pepper in a plate. Coat chops with the flour mixture.
In a large skillet over medium heat, melt the butter with 1 tablespoon of olive oil. Brown the onions then remove to a plate. Add the remaining tablespoon of olife oil and brown the seasoned and floured pork chops, turning to brown both sides, about 3 to 4 minutes on each side. Add the onions back to the skillet.
Combine the juice, vinegar, and brown sugar; pour over the chops. Bring to a boil; reduce heat, cover, and simmer for 1 hour.
Remove pork chops to a plate or serving dish and keep warm.
Bring sauce mixture to a boil and boil for 3 to 4 minutes, until reduced and thickened. Pour over the pork chops. Add wine (or use water or chicken broth) to the skillet and bring to a boil, stirring to get the browned bits. Pour the wine mixture over the chops.
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