Orange Shallot Marsala Pork Chops

Ingredients

• 4 (3/4 inch-thick) pork chops
• Salt and ground black pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon all-purpose flour, or as needed
• 1 large shallot, chopped
• 1/2 cup freshly squeezed tangerine juice
• 1/2 cup Marsala wine
• 1 orange, zested
• 1 tablespoon cold butter

Directions

Season pork chops generously with salt and black pepper; dust lightly with flour. Heat a large skillet over medium-high heat and add olive oil to the hot skillet. Brown pork chops in the hot oil, about 5 minutes per side.

Reduce heat to medium and scatter shallot around chops. Continue to cook meat, flipping once, until chops are fork-tender, 10 to 15 minutes. Stir occasionally to prevent shallots from burning. Remove chops and keep warm.

Raise heat to medium-high. Pour tangerine juice and Marsala wine into skillet; bring to a boil. Cook until juice and wine reduce to a glaze, 3 to 5 minutes. Return pork chops to skillet and sprinkle with orange zest; add butter to skillet. Flip chops in glaze until coated.