Pork Chops with Orange-Ginger Glaze
4 bone-in, center-cut
pork chops , about 1 inch thick
Salt and pepper
2 tablespoons vegetable oil
1/2 small onion , chopped fine
1/2 teaspoon ground ginger
1 cup juice plus 2 strips zest from 3 to 4 oranges
1/2 cup low-sodium chicken broth
1/4 cup packed dark brown sugar
1 tablespoon hot sauce
1 tablespoon unsalted butter
1. Pat chops dry with
paper towels and season with salt and pepper. Heat 1 tablespoon oil in large
skillet over medium-high heat until just smoking. Add chops and cook until well
browned, about 4 minutes per side. Transfer to plate.
2. Add remaining oil
and onion to skillet and cook until lightly browned, about 3 minutes. Stir in
ginger and cook until fragrant, about 30 seconds. Stir in juice, zest, broth,
sugar, and hot sauce, scraping up any browned bits from bottom of pan. Cook
until sauce thickens slightly, about 3 minutes.
3. Return chops and
any accumulated juices to skillet. Simmer, turning once or twice, until sauce
glazes chops and meat registers 145 degrees, 3 to 5 minutes. Transfer chops to
platter. Off heat, whisk butter into glaze and season with salt and pepper.
Spoon glaze over chops. Serve.
We use a vegetable
peeler to obtain the wide strips of orange zest.
We use Frank’s hot sauce in this recipe, which won our test kitchen’s taste test. If you’re using hotter brand, such as Tabasco, reduce the amount to just one teaspoon.