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Orange Basil Chops

 Orange Basil Chops
For the entree, Bernadette Bennett contributes her mouthwatering Orange Basil Chops. The no-fuss pork chops and simple sauce come together easily on the stovetop in one skillet, so cleanup is a breeze. With its hints or orange, garlic and basil, it's tasty main dish that impresses company yet is ready in no time.—Bernadette Bennett, Waco, Texas
4 ServingsPrep/Total Time: 30 min.


  • 1 cup orange juice
  • 1/4 cup Dijon mustard
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
  • 2 tablespoons butter
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water


  • Combine the first five ingredients; set aside. In a large skillet,
  • brown pork chops in butter. Add orange juice mixture. Bring to a
  • boil. Reduce heat; cover and simmer for 6-8 minutes or until a meat
  • thermometer reads 160°.
  • Remove pork to a serving platter and keep warm. Combine cornstarch
  • and cold water until smooth; stir into skillet. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Serve with pork
  • chops. Yield: 4 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.