French Method for Cooking Pork Chops: Pork Chops with Orange and Thyme
Prep time: 
Total time: 
Serves: 4
This is a classic "sauté-deglaze-serve" recipe; that is, 30-minute cooking at its true-to-France best.
  • 4 bone-in pork loin chops (1/2 inch thick)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon unsalted butter
  • 1 large shallot, finely chopped (about ¼ cup)
  • ¼ cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • ½ cup heavy cream
  • 1 tablespoon fresh thyme leaves or ½ teaspoon dried thyme, crushed
  • 1 teaspoon grated orange zest
  1. Season both sides of the pork chops with salt and pepper. In a large skillet, melt the butter over medium-high heat. Add the pork chops, reduce the heat to medium, and cook, turning once, until slightly pink inside (145°F), 6 to 8 minutes. Transfer the pork chops to a platter and cover with foil to keep warm.
  2. Add the shallot to the pan and sauté briefly, until translucent. Add the orange and lemon juices, stirring with a wire whisk to loosen any browned bits from the bottom of the pan. Bring to a boil and boil until the liquid is nearly gone—this should take just a minute or two, depending on the heat and your pan size. Whisk in the cream. Boil until the sauce reaches the desired consistency. Season the sauce with salt and pepper. Whisk in the thyme and orange zest.
  3. Spoon the sauce over the pork chops and serve.
Recipe by Wini Moranville at