Pork Chops with Orange Rosemary Sauce

45 4 servings, 1/4 recipe (240 g) each
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4 servings, 1/4 recipe (240 g) each

Panko crumbs seasoned with fresh rosemary and orange zest make a delicious coating for these skillet-cooked pork chops.

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What You Need

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Make It

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  • Pound chops to 1/4-inch thickness. Combine panko crumbs, rosemary and zest in pie plate. Mix Miracle Whip and mustard until blended; brush onto both sides of chops. Dip chops, 1 at a time, in panko mixture, turning to evenly coat both sides of each chop. Discard any remaining panko mixture.
  • Heat 1 Tbsp. oil in large skillet on medium heat. Add 2 chops; cook 5 min. on each side or until done (160ºF). Remove from skillet; cover to keep warm. Repeat with remaining oil and chops. Wipe skillet clean with paper towel.
  • Cook dressing and orange juice in skillet on medium-high heat 5 min. or until slightly reduced, stirring occasionally. Spoon over chops.

Serving Suggestion

Pair these juicy pork chops with smart sides, such as hot steamed broccoli and cooked brown rice.

Special Extra

Garnish with orange slices and sprigs of fresh rosemary just before serving.

How to Pound the Pork Chops

To pound pork chops, place meat in freezer-weight resealable plastic bag, then pound the meat with the side of a heavy can, rolling pin or meat mallet until meat is the desired thickness. The bag will contain the liquids from the meat, minimizing the mess.


  • 4 servings, 1/4 recipe (240 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (240 g) each
Calories 450
% Daily Value
Total fat 20g
Saturated fat 4g
Cholesterol 70mg
Sodium 540mg
Carbohydrate 39g
Dietary fibre 1g
Sugars 12g
Protein 28g
Vitamin A 2 %DV
Vitamin C 30 %DV
Calcium 2 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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