Orange Shallot Marsala Pork Chops

Ingredients

• 1 tablespoon butter cold
• 4 servings salt and ground pepper black to taste
• 2 tablespoons olive oil 
• 1  orange zest 
• 3 inch pork chops 
• 1 large shallots chopped
• 0.5 cup tangerine juice freshly squeezed

Equipment

• frying pan

Directions

1. Season pork chops generously with salt and black pepper; dust lightly with flour.
2. Heat a large skillet over medium-high heat and add olive oil to the hot skillet. Brown pork chops in the hot oil, about 5 minutes per side.
3. Reduce heat to medium and scatter shallot around chops. Continue to cook meat, flipping once, until chops are fork-tender, 10 to 15 minutes. Stir occasionally to prevent shallots from burning.
4. Remove chops and keep warm.
5. Raise heat to medium-high.
6. Pour tangerine juice and Marsala wine into skillet; bring to a boil. Cook until juice and wine reduce to a glaze, 3 to 5 minutes. Return pork chops to skillet and sprinkle with orange zest; add butter to skillet. Flip chops in glaze until coated.