Ingredients

• 4 (5 oz) 1/2-inch thick boneless pork chops
• salt and freshly ground black pepper
• 3 Tbsp butter
• 1 1/4 tsp cornstarch
• 1/4 cup low-sodium pork 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 (fresh rosemary would be a good substitute)

Directions

1. 1
   Season pork chops with 1/2 tsp freshly ground pepper and 1/4 tsp salt. Melt 2 Tbsp Butter in a large skillet over medium-high heat.
2. 2
   Add pork chops and cook, turning once until cooked through, about 4 minutes per side (USDA lists that pork chops should reach 145 degrees in center of thickest part with a resting period of 3 minutes before serving as safe). Transfer to a plate, cover with foil and let rest at least 3 minutes.
3. 3
   Meanwhile, whisk together 1 Tbsp broth with cornstarch. Mix in remaining 3 Tbsp broth, orange juice, lemon juice and honey.
4. 4
   After removing pork chops from skillet, reduce skillet temperature to medium. Melt remaining 1 Tbsp butter.
5. 5
   Add garlic and saute 20 seconds or until lightly golden. Whisk orange juice mixture once more then pour into skillet while scraping bottom to loosen browned bits.
6. 6
   Bring mixture to a boil whisking constantly, then reduce heat slightly and allow to simmer, stirring frequently, about 1 minute. Stir in orange zest and sage.
7. 7
   Return pork chops to skillet and spoon sauce over chops. Serve warm.