Cook This!

Lean, Fit and Summery Orange Sage Pork Chops

The key is to season the chops with salt before cooking, and add an additional source of moisture!

Cook This!

Lean, Fit and Summery Orange Sage Pork Chops

The key is to season the chops with salt before cooking, and add an additional source of moisture!

Sponsored by Unilever

No animal produces meat with a wider range of flavors and nutritional numbers than the humble hog.

Ribs and bacon may be high in fat and calories, but there’s a lot to love about pork chops. Pound for pound, they weigh in at about 25 percent of the fat of you’ll get from bacon, and a 4-ounce serving clocks in at just 200 calories.

If you think of pork chops as “dry,” you’re probably not giving your chops enough love. The key is to season the chops with salt before cooking, and add an additional source of moisture—in this case, a delicious sauce made with fresh-squeezed orange juice and I Can’t Believe It’s Not Butter!®

This buttery spread is made with real, simple, non-GMO-sourced* ingredients, like a blend of plantbased oils, purified water and a pinch of salt. It’s also a source of good fats like omega-3 ALA, and mono- and polyunsaturated fats similar to those found in nuts, seeds and avocados.

The brightness of the orange and sage combines perfectly with the fresh butter flavor to create a dish that tastes just like summer.

You’ll need:

Makes 4 servings. 200 calories/serving

4 boneless center cut pork chops, ½-inch thick (about 1¼ lbs.)

¼ tsp. salt

¼ tsp. cracked black pepper

2 Tbsp. I Can’t Believe It’s Not Butter!® spread, divided

1 large orange

1 Tbsp. chopped fresh sage leaves

How to make it:

Season chops with salt and cracked black pepper. Melt 1 tablespoon I Can’t Believe It’s Not Butter!® spread in large nonstick skillet over medium-high heat and sauteé chops, turning once, until done, about 8 minutes.

Meanwhile, grate 1 teaspoon peel and squeeze ¼ cup juice from orange. Remove chops to serving platter and keep warm.

Melt remaining 1 tablespoon spread in same skillet over medium-high heat. Add orange juice and bring to a boil, scraping brown bits from bottom of pan. Boil 1 minute or until mixture reduces slightly.

Remove from heat and stir in sage and orange peel. Drizzle over chops.

TIP: For a delicious variation, substitute lime for the orange and cilantro for the sage!

(*I Can’t Believe It’s Not Butter! sources ingredients that are not genetically modified. However, in the field-to-tub journey of making our buttery spread there is some contact with genetically modified vegetable oils, resulting in a small amount in this product.)

For more great recipes featuring I Can’t Believe It’s Not Butter®, click here!