This hearty Mother's Day dinner is as beautiful as it is delicious. Because while moms may like pretty things, it doesn't mean they don't also want a dinner that leaves them satisfied. To round out this recipe and make it a meal, a quick salad or some green beans and rice pilaf would be perfect.
Orange Pistachio and Goat Cheese Crusted Pork Chops
Start to finish: 45 minutes
Zest and juice of 2 oranges
1/2 cup finely chopped pistachios
4 ounce log soft goat cheese
teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon ground black pepper
Four 6-ounce bone-in or boneless pork chops
1/2 cup white wine
1 cup chicken broth
1/2 cup orange juice
1 tablespoon cornstarch
Salt and ground black pepper, to taste
Heat the oven to 375 F.
In a small bowl, combine the orange zest and juice, the pistachios, goat cheese, allspice, salt and pepper.
Arrange the pork chops in a small metal roasting pan. Spread a quarter of the pistachio mixture over the top of each chop. Roast for 20 to 25 minutes, or until the chops reach 155 F at the thickest part. Transfer the pork chops to a plate. Cover with foil to keep warm while preparing the sauce.
Place the pan on the stovetop over medium heat. Add the wine and scrape the bottom of the pan to loosen any browned bits. Add the chicken broth and bring to a simmer.
In a small glass, mix the orange juice and the cornstarch, then add to the pan, stirring until thickened. Strain the sauce through a mesh strainer, if desired. Adjust the seasoning with salt and black pepper. Serve the sauce with the pork chops.