Ingredients
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
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
Instructions
- 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.
- In a large container dissolve the salt and granulated sugar in 1½ quarts cold water, submerge the chops, and refrigerate for 30 minutes.
- In a small bowl combine the orange juice, brown sugar, marmalade, and vinegar.
- Pat the chops dry and season with pepper.
- Add oil to a heavy skillet, turn burner to medium, and heat until just smoking.
- Cook the chops until well browned on one side, about 4 minutes.
- Reduce the heat to low, add the sauce, and turn the chops over.
- Simmer until the internal temperature of the meat is 145°, 4–8 minutes.
- Move the chops to a serving platter.
- 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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