Orange Pork Chops with Bacon-Pecan Compound Butter

One Pan

I originally bought these pork chops to go alongside some potato and parsnip latkes. I didn’t really have a plan for them beyond that. I had made some cider brined porkchops with prosciutto-walnut butter a few months ago though, and I figured I would wing something similar based on what I had in the kitchen. They were great- but how could they not be? Its pork! And butter! Containing pork! But anyway they are really juicy and the butter melts all over the top and seeps into the meat and its just delicious.

Unfortunately my camera battery is dead, so I couldn’t get a picture.

Bacon-pecan Butter:

  • 1 slice bacon
  • 2 T butter
  • 2 T pecans, finely chopped
  • 1 tsp orange zest
  • dash nutmeg
  • cracked pepper

1. Cook bacon until crisp. (Reserve drippings)
2. Crumble bacon. Combine all ingredients and blend well. Form into a log, and cut into six servings.

Pork Chops:

  • 1 Blood Orange, juiced
  • about 1 cup water
  • a few Tbs kosher salt
  • cracked pepper
  • 2 boneless pork chops

1. Combine juice, water, and salt. Add pork and let marinate for as long as you have (tonight I did about 20 minutes, but in the past I’ve done up to 2 hours).
2. Remove pork from brine and pat dry. Crack some pepper over the top.
3. Heat reserved bacon drippings (from above) in a medium skillet, over medium-high heat. Add pork. Cook about 7 minutes on each side, until cooked throughout.
4. Serve topped with a pat of bacon-pecan butter.

By on February 13th, 2009

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

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4 thoughts on “Orange Pork Chops with Bacon-Pecan Compound Butter”

  1. sarah- I’m glad too! I wasn’t sure how the orange would work but it was great. I do wish I has more time to let them marinate though.

    Natasha- thanks! It really was delicious- and I liked that the pecan wasn’t overpoweringly sweet (I was a little worried about that)

    Reply
  2. Oh, bacon-pecan compound butter – what a wonderful idea! I bet it was just delicious on top of those pork chops!

    Reply

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