Go Back

Pork Chops with Fresh Spring Greens, Peas and Roasted Blood Orange

These pork chops are crispy on the outside and so very juicy on the inside. They are easy to prepare and offer a surprising presentation full of vibrance.
Servings: 4 servings


  • Pork Chops - Ingredients
  • 4, 1-2 ”-thick bone-in pork rib chops
  • 87 g ⅓ cup + 2 tablespoon butter, separated
  • 1 teaspoon ground coriander
  • Sea salt + fresh cracked pepper
  • 8 small 2” long sprigs thyme rinsed, stems cut half way through
  • 15 g 3 garlic cloves, peeled, smashed
  • ¼ cup Sonoma Coast Pinot Noir
  • 1 handful arugula
  • 1 cup snow peas sautéed
  • 2 tablespoons olive oil
  • 1 small bunch Mint
  • 1 oz fresh lemon juice
  • 2 blood oranges sliced ¼” thick
  • Garnish:  1 cup sugar snap peas thinly sliced through lengthwise
  • Directions
  • Preheat oven to 425. Line baking sheet with one sheet of parchment paper.
  • Slice 2 blood oranges into ¼” thick slices. Spread out on the baking sheet and place in the oven for 12-15 minutes. Then flip the slices over and cook for another 5 minutes. Remove and set aside.
  • Season pork chops with salt and pepper on both sides.
  • In a large skillet over medium-high heat melt 3 tablespoons butter. Sprinkle coriander over butter, toss in thyme sprigs and stir.
  • Cook pork chops until bottom side is golden brown about 2 minutes. Turn and cook on other side for 2 minutes, turn one more time for an additional 2 minutes, for a total of 6 minutes. When just light brown, remove from pan and set aside (note: chops will finish cooking at step 9)
  • Over medium heat in same pan used in step 4 add garlic and remaining 3 tablespoons butter. Stir and allow butter to start to toast, 1-2 minutes.
  • Add pork chops back in with ¼ cup Sonoma Coast Pinot Noir. Cook without turning another 1-2 minutes at most.
  • Transfer pork chops to a side plate and cover. Reserve drippings from pan in small bowl to the side.
  • In large bowl toss arugula, snow peas, mint, olive oil and lemon juice. Season with a pinch of salt. Set aside.
  • Back over medium heat in the same skillet, melt 1 tablespoon of butter. Add snow peas, toss to coat and cook for 1-2 minutes. Pull pan from heat and set aside.
  • In a deep baking pan or beautiful platter arrange tossed greens. Lay on pork chops alongside slices of roasted blood orange and sugar snap peas.
  • Serve immediately. Store leftovers in an airtight container for up to 2 days.