Orange & Brown Butter Chicken

with Collard Greens & Garlic Rice

35 MIN

-$0.05/serving 2 Servings

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with Pork Chops

From the Test Kitchen

In this recipe, you’ll top Mexican-spiced chicken with crunchy pepitas—or pumpkin seeds—cooked in a pan sauce of fresh orange juice and brown butter. Sides of garlic rice and collard greens sautéed with pickled jalapeño complete the dish with more aromatic, zesty flavor.
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Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
½ cup Long Grain White Rice
2 cloves Garlic
6 oz Collard Greens
1 oz Salted Butter
1 Navel Orange
2 Tbsps Raw Pepitas
1 oz Sliced Pickled Jalapeño Pepper
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
2 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the collard green leaves from the stems; discard the stems, then thinly slice the leaves. Halve the orange crosswise; squeeze the juice into a bowl. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Make the garlic rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

3 Cook the collard greens

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced collard greens and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are wilted and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the pork

Pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

5 Make the pan sauce & serve your dish

In the pan of reserved fond, heat the butter and pepitas on medium-high until the butter has melted. Once melted, cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Season with salt and pepper. Add the orange juice (carefully, as the liquid may splatter) and honey (kneading the packet before opening). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the garlic rice and cooked collard greens. Top the pork with the pan sauce. Enjoy!