A delightful twist on classic pork chops, infused with citrus and herbs for a flavorful meal.
Season the pork chops with rosemary, salt, and pepper evenly on both sides.
Let the pork chops sit for a few minutes after seasoning to absorb the flavors.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Ensure the skillet is hot enough to sear the pork chops properly.
Add the pork chops to the skillet and cook until browned and cooked through, about 5 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
Remove the pork chops from the skillet and place them on a serving platter, covering to keep warm.
Covering the pork chops helps retain their juices.
Add the chopped onion and minced garlic to the skillet and sauté until softened.
Stir frequently to prevent the garlic from burning.
Pour in the chicken broth and freshly squeezed orange juice, scraping the bottom of the skillet to deglaze.
Deglazing incorporates all the flavorful bits stuck to the skillet.
Boil the mixture until reduced by half, creating a flavorful sauce.
Keep an eye on the sauce to avoid over-reducing.
Pour the sauce over the pork chops and serve them over the cooked rice.
Garnish with additional rosemary sprigs for presentation.
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