Chops in Orange Sauce

Name: Chops in Orange Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: Pork chop 2; Orange juice 1; Oranges 1; Type 00 flour ¼ cup; Butter 1 ½ tbsp; White wine 0.4 cup; Fine salt to taste; Black pepper to taste

it es fr de br

408

Calories per serving

Energy Kcal 408
Carbohydrates g 23.5
of which sugars g 12.1
Protein g 33.5
Fats g 16.4
of which saturated fat g 7.53
Fiber g 2.9
Cholesterol mg 158
Sodium mg 1103

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Serving: 2
Cost: Average

PRESENTATION

Recipe by
Silvia Sciattella

Braciole in orange sauce is this really great dish from Central Italy. Seriously, they’ve got a knack for mixing tender meats with bright citrus flavors in everyday meals. And you know what, this recipe? It offers a fun twist on the classic duck with orange. Instead of duck, it uses pork, making the braciole recipe lighter and, I gotta say, way more approachable for weeknight dinners.

In that region, people love how the juicy pork braciole just soaks up those sweet-tart orange flavors—especially with fresh juice and zesty orange slices in the sauce. It is the kind of combo that totally wakes up your taste buds. The rich meat and punchy, aromatic fruit play off each other really, really well. You’ll often spot these stuffed beef rolls, or even pork versions, served with crispy potatoes and mellow onions. So homey.

Plus, in Central and Northern Italy, pairing citrus with savory dishes? It’s been a tradition for ages, especially when local oranges are at their best during those colder months. The Italian beef rolls version, sometimes called Sicilian braciole down south, really shows how different regions use whatever’s fresh and handy. It’s all about using local stuff and adding twists like pine nuts or herbs inside the roll.

Here's the deal: This dish is all about contrast—succulent meat rolled around a simple filling, simmered until everything gets moist and the orange sauce thickens up into a sweet, slightly tangy glaze. It’s not super fancy. But it makes you want to mop up every last bit with some good bread. This braciole recipe really brings out the best of Italian home cooking—no frills. Just good ingredients and flavors that fit together in a way that’s both comforting and a little bit unexpected. Honestly, whether you’re looking for something new or you just want to enjoy a piece of Italy at home, this dish is sure to please.

How to prepare Chops in Orange Sauce

To prepare the chops in orange sauce, first peel the orange alive: with the knife, trim the base and top cap 1, position them with the cut side resting on the cutting board so they will be stable. At this point, cut the peel with a sharp knife, being careful to also remove the white part which is bitter 2. Now extract the segments following the white line of the inner peel that separates them 3

Set aside 5 segments 4. Now cut the other orange in half and squeeze the juice 5. Take care of the meat: carefully flour the chops on one side 6

and on the other 7. Then place the butter in a large pan 8 and melt it over moderate heat 9.

Add the chops 10 and cook them for 3-4 minutes on one side, then turn them 11 and continue cooking for another 3-4 minutes 12.

Now salt and deglaze the meat with white wine 13, let it evaporate, and then also pour in the orange juice 14 and the segments. Continue cooking for another 6 minutes on each side. Once cooked, serve the chops in orange sauce immediately 15.

Storage

The chops can be stored in the fridge for a maximum of one day. Freezing is not recommended.

Advice

Cooking times may vary based on the size of the chops. For a more aromatic touch, you can scent the chops with fresh thyme leaves at the end of cooking.

For the translation of some texts, artificial intelligence tools may have been used.

Chops in Orange Sauce

PRESENTATION

How to prepare Chops in Orange Sauce

Storage

Advice

RELATED RECIPES