Pounded Pork Loin with Orange Pepper Sauce

Elevate your dinner game with this irresistible Pounded Pork Loin with Orange Pepper Sauce—a dynamic blend of crispy, golden-breaded pork chops paired with a vibrant, tangy-sweet orange sauce. The pork is pounded to tender perfection, coated in a flavorful breadcrumb crust, and pan-fried until perfectly crispy. The real star, however, is the luscious orange pepper sauce, made with fresh orange juice, zesty orange zest, and a pop of honey, balanced by the subtle heat of sautéed red bell peppers. This 45-minute recipe is as satisfying as it is elegant, making it an ideal choice for busy weeknights or a special occasion. Garnish with fresh parsley for a bright finishing touch and serve alongside your favorite seasonal vegetables or fluffy rice to soak up every drop of the delightful citrus sauce.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Pork loin chops
• 1 teaspoon Salt
• 1 teaspoon Freshly ground black pepper
• 1 cup All-purpose flour
• 2 large Eggs
• 1 cup Breadcrumbs
• 2 tablespoons Vegetable oil
• 1 cup Fresh orange juice
• 1 teaspoon Orange zest
• 1 tablespoon Honey
• 2 tablespoons Unsalted butter
• 1 piece Red bell pepper, finely diced
• 1 teaspoon Cornstarch
• 2 tablespoons Cold water
• 1 tablespoon Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Pound each pork loin chop between two pieces of plastic wrap to 1/4-inch thickness using a meat mallet or rolling pin.

Step 2

Season both sides of the pork with salt and freshly ground black pepper.

Step 3

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Step 4

Dredge each pork chop in the flour, shaking off any excess, then dip into the eggs, and finally coat evenly with the breadcrumbs. Set aside.

Step 5

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded pork chops and cook for 3-4 minutes on each side, or until golden brown and cooked through. Work in batches if necessary. Transfer to a plate and keep warm.

Step 6

In a separate saucepan over medium heat, melt the butter. Add the diced red bell pepper and cook for 3-4 minutes until softened.

Step 7

Stir in the orange juice, orange zest, and honey. Bring the mixture to a simmer and let it cook for 5 minutes to slightly reduce and thicken.

Step 8

In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly pour the slurry into the sauce while stirring constantly. Cook for another 1-2 minutes until the sauce thickens. Remove from heat.

Step 9

Serve the pounded pork loin chops on a plate and drizzle generously with the orange pepper sauce. Garnish with fresh parsley, if desired.

Nutrition Facts

Serving size	(1659.6g)

Amount per serving	% Daily Value*
Calories	3522.3

Total Fat 179.4g	0%
Saturated Fat 62.5g	0%
Polyunsaturated Fat 16.9g
Cholesterol 1066mg	0%
Sodium 4682.6mg	0%
Total Carbohydrate 231.7g	0%
Dietary Fiber 12.5g	0%
Total Sugars 52.3g
Protein 243.8g	0%

Vitamin D 82IU	0%
Calcium 278.3mg	0%
Iron 21.2mg	0%
Potassium 4532.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 27.7%

Carbs: 26.4%