Saturday, August 31, 2013

Recipe: Orange-Glazed Pork Chops

Read the story behind this dish in Sunday, Dinner for Two. Serves 2.


2 pork chops, ¾-1–inch thick (about 1 pound)
3 tablespoons table salt
3 tablespoons granulated sugar
¼ cup orange juice
1 tablespoon brown sugar
1 tablespoon orange marmalade
½ tablespoon apple cider vinegar
½ teaspoon black pepper
1 tablespoon vegetable oil 


  1. Cut 2 slits about 2 inches apart through the fat and connective tissue on the edge of the chops to prevent the meat from curling when it is cooked.
  2. In a large container dissolve the salt and granulated sugar in 1½ quarts cold water, submerge the chops, and refrigerate for 30 minutes. 
  3. In a small bowl combine the orange juice, brown sugar, marmalade, and vinegar.
  4. Pat the chops dry and season with pepper.
  5. Add oil to a heavy skillet, turn burner to medium, and heat until just smoking.
  6. Cook the chops until well browned on one side, about 4 minutes.
  7. Reduce the heat to low, add the sauce, and turn the chops over.
  8. Simmer until the internal temperature of the meat is 145°, 4–8 minutes.
  9. Move the chops to a serving platter.
  10. Increase the heat to high, simmer to thicken the glaze,  pour it over the chops, and serve.

Brine the pork chops for half an hour.
Mix together ingredients for the glaze: (clockwise from upper right) orange juice, brown sugar, orange marmalade, and vinegar.
Brown one side of the chops, flip them, and add the glaze.
Simmer until the pork chops reach 145°.
Remove the chops, increase heat, simmer until the glaze thickens, pour over the chops, and serve.

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