Tuesday, June 19, 2012
Double Orange Glazed Pork Chops
1 cup freshly squeezed orange juice
1/3 cup orange marmalade
3 tablespoons unsalted butter
4 tablespoons vegetable oil
1 center-cut bone-in pork loin chops, 1/2 inch thick
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a small bowl, mix together the orange juice and marmalade. If you choose to add the zest of two oranges, you add it here. Set aside.
Heat the butter and vegetable oil in a large skillet over medium heat. Season the chops with the salt and pepper. Add the chops and cook, turning once, until just cooked through, 6-8 minutes total. Transfer the chops to a platter and cover loosely with aluminum foil.
Pour off all but 3 tablespoons of drippings from the skillet and add the orange juice mixture. Raise the heat to medium-high and stir, scraping up the brown bits on the bottom of the pan, until the sauce is reduced and slightly syrupy, 6-8 minutes. Return the pork chops to the pan, reduce the heat to medium, and cook, turning the pork chops a few times in the sauce.
Transfer the chops to a serving dish and drizzle with some of the sauce. Pour the remaining sauce into a bowl and serve alongside the chops.