Jazzed up Pork Chops
Jazzed up Pork Chops

Jazzed Up Pork Chops

  By Caprice      ,

December 31, 2015

This is a remake of a long time favorite recipe my Mom found when I was a child. Back then we used Lipton soup mix and frozen orange juice. Today is a much healthier and still very tasty version.

  • Prep: 10 mins
  • Cook: 35 mins
  • Yields: 2 Adults -


2 Pork Chops

Sprinkle of Cherry Wood Smoked Salt

Sprinkle of Ground White Pepper

2 tsp Grape Seed Oil (or other light oil)

1 Tbs. Butter

1/2 Cup Dry White Wine

1/2 Cup Orange Juice

1 Tbs. Grunion Duet

1 tsp Better than Bouillon (low sodium type)

2 Cups Sliced Mushrooms (your choice of type)

1/2 Onion Slices (Red or white will do)


1Lightly season Pork Chops with Cherry Wood Smoked Salt and Ground White Pepper. Let rest.

2Heat large deep skillet on low to medium about 2 minutes and add Grape Seed Oil.

3Wait till it snaps if you touch the Pork Chop into it.

4Melt butter.

5Add and lightly brown Pork Chops on both sides.

6Meanwhile measure the wine and juice. Good idea to give it a minute microwave to take the chill off, so it goes into the pan warm.

7Add warmed juice and wine.

8Stir in Grunion Duet and bouillon.

9Cover and cook 10 minutes.

10Add Sliced Mushrooms and Sliced Onion and cook till soft about another 7 to 10 minutes.

We really enjoy this with a hearty brown rice. Ancient grains is also a good choice.