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Pork Chops with Orange Raisin Sauce

December 13, 2011

It’s citrus time in Florida so make sure you make plenty of dishes with the luscious bounty of citrus for breakfast, lunch and dinner.  It is amazing what some fresh oranges will do for your typical meats and poultry, sauces and of course garnishes.  Take a bite.

Pork Chops with Orange Raisin Sauce


  • 4-6 Oranges (depending on type of orange and size for juice and garnish)
  • 4 Pork Chops (thick-cut)
  • 1 T. Olive Oil
  • 3 T. Unsalted Butter (divided)
  • Salt and Freshly Ground Pepper (to taste)
  • 1/4 t. Dry Mustard
  • 1/8 t. Cayenne Pepper
  • 1/8 t. Allspice
  • 3/4  C. Dry White Wine
  • 1 C. Orange Juice
  • 3/4 C. Golden Raisins
  • 1/4 t. Cinnamon
  • 1-3 t. Wondra


  1. Sprinkle the pork chops with the salt, pepper, mustard, allspice and cayenne over both sides the pork chops;
  2. Saute the pork chops in the oil and 1 T. butter until brown on both sides on medium high heat; lower heat and cook about 10 minutes on both sides; remove chops from pan and set aside
  3. Add the white wine and heat on high, stirring and scraping the pan while white wine reduces
  4. Add the orange juice, raisins and cinnamon and heat for about 5 minutes while stirring thoroughly
  5. Stir in the Wondra 1 t. at a time until desired consistency (you may not need all 3 t.)
  6. Correct seasonings (salt, pepper, mustard, cayenne, allspice) to taste
  7. Return pork chops to the pan and heat; add 2 T. of butter to finish
  8. Serve on warmed plates and garnish with orange slices

(Serves 4)

2 Comments leave one →
  1. December 13, 2011 20:57

    Sounds great. Really good piictures.

    • December 14, 2011 19:28

      Thank you so much, put some citrus on the menu!. I need more practice with my camera, so more meals to make.

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