OPEN KITCHEN with NATHAN SCOTT
Orange-Spiced Pork Chops
Topped with a delicious orange sauce, this is a simple entrée that everyone is sure to enjoy.
|1||cup orange juice|
|¼||cup orange marmalade|
|¼||cup dried cranberries|
|½||teaspoon ground mustard|
|¼||teaspoon ground cinnamon|
|¼||teaspoon ground ginger|
|⅛||teaspoon ground cloves|
|Kosher salt and freshly ground black pepper|
|4||¾-inch thick, bone-in pork chops, trimmed of excess fat and patted dry|
|1||tablespoon olive oil|
|¼||cup blanched almonds, toasted, for garnish|
- Using a vegetable peeler, zest 1 of the oranges. Cut the zest into thin strips. Then, segment the 2 oranges, cutting away the white pith from each segment. Set the orange segments aside.
- Combine the orange zest, orange juice, honey, and baking soda in a saucepan. Set over medium-high heat and simmer until the orange zest is tender and the liquid has reduced by half.
- Add the marmalade, cranberries, mustard, cinnamon, ginger, and cloves to the saucepan. Season the orange sauce to taste with salt and black pepper. Continue to cook until the marmalade has completely melted. Stir in the reserved orange segments and keep warm.
- Meanwhile, season the pork chops with salt and black pepper. Set a large cast-iron skillet over medium-high heat and drizzle in the olive oil. Once the oil is hot, arrange the pork chops in a single layer in the skillet, and sear until golden brown, 5 to 6 minutes. Turn the pork chops over and continue to cook until cooked through, about 5 to 6 minutes more. Transfer the pork chops to a serving platter. Pour over the orange sauce and garnish with the almonds.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen