Orange-Sage Pork Chops

Ingredients

• 4 1/2-inch thick boneless pork chops
• Salt and freshly ground black pepper
• 3 Tbsp I Can't Believe It's Not Butter Spread
• 1 1/4 tsp cornstarch
• 1/4 cup low-sodium chicken broth
• 1 tsp orange zest
• 1/4 cup fresh orange juice
• 1 1/2 tsp lemon juice
• 2 tsp honey
• 1 clove garlic, minced
• 2 tsp chopped fresh sage leaves

Directions

1. Sprinkle the pork chops with 1/2 tsp freshly ground pepper and 1/4 tsp salt. In a large skillet set over medium-high heat, melt 2 Tbsp I Can't Believe It's Not Butter. Put the chops in the pan and cook them until done, flipping them once, about 4 minutes per side. For safe serving, the center of the thickest part should reach 145 degrees, followed by a 3 minutes resting period before serving. Move the chops to a plate, tent them with foil, and let them sit at least 3 minutes.
2. While the pork rests, whisk 1 Tbsp broth into the cornstarch until smooth. Add the remaining 3 Tbsp broth, orange juice, lemon juice, and honey, and whisk again.
3. Once the pork chops are out of the skillet, turn the heat down to medium. Melt the remaining 1 Tbsp I Can't Believe It's Not Butter in the same skillet. Add the garlic and cook for 20 seconds, just until it turns lightly golden.
4. Give the orange juice mixture another quick whisk, then pour it into the skillet, scraping up the browned bits from the bottom as you go. Bring the sauce to a boil while whisking constantly, then lower the heat a little and let it simmer, stirring often, about 1 minute. Stir in the orange zest and sage.
5. Put the pork chops back in the skillet and spoon the sauce over the top. Serve warm.