Orange You Glad it’s Pork!

 

Serves 4

Prep time 20
Cook time 20

Ingredients
4 1 inch thick boneless pork chops
Sauce:
1/2 c chicken broth
1 orange
1/2 c orange marmalade
1/2 tsp. crushed red pepper flakes
Salt and pepper to taste

Preheat oven to 350. Pat pork chops dry and salt and pepper each side and set aside to come to room temperature. (Note: If you have time, marinating pork is always a good idea, but not completely necessary for flavorful chops.) Slice the ends off of the orange and cut the rest into wedges for garnish. In a small mixing bowl, squeeze the orange ends to get all of the juice out, you should get about a tsp of juice out of each piece. Add the broth, marmalade, crushed red pepper flakes, salt/pepper to mixing bowl and whisk to combine. Place bowl to the side.

Over medium to high heat, in an oiled cast iron pan, sear pork chops on both sides approximately 2-3 minutes per side. Place entire skillet in oven for approximately 10- 15 minutes depending on your oven. Use your sauce to baste chops 2-3 times during the cooking process. (Note: Pork chops are done when a meat thermometer reads 140 degrees. However, in time, most home cooks can tell by touching the meat with tongs when it is done. Your pork chop should be somewhat firm, not hard and not mushy. DO NOT cut into the chop to check for doneness! This will allow all of the precious juiciness to run right out, leaving you with a dry piece of meat.)

Remove pork chops from oven and cover entire skillet with foil. Let your pork chops rest for 5-7 minutes while you set the table, make sides, etc. The rest time is important as it allows the juices to redistribute throughout the meat, resulting in tender chops.

Serve with your favorite side and salad! Use orange wedges for garnish!

(Note: I use vegetable oil for my cast iron. You may add butter, or coconut oil to pan when searing. Olive oil is not recommended for searing or oven heat. It has a tendency to burn, so this oil is better suited for sautéing food. Also, you do not have to have a cast iron pan. If using a regular skillet on your stovetop, after searing just transfer pork chops to preheated sheet pan with sides.)

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