Orange Garlic Pork Chop Walkthrough
In case you missed my earlier blog post, I’ll give you a quick recap: I don’t like pork chops. At least I didn’t, until I tried one at a local restaurant that knocked my socks off. Being the foodie that I am, it was only natural for me to try and recreate it. I can gladly say that my disastrous self stayed put and I was able to pull off a delicious recipe with the help of Suzy Sirloin. It’s not often that raw meat excites me, but when I opened the cooler and took a look at the juicy pork chops, I have to admit I felt like a little kid on Christmas and couldn’t wait to get into the kitchen.
Doesn’t that look delicious? Well, I mean they’re raw, but that is a nice cut of pork. Plus, all this pork is American raised by some of the best farmers, which means people with even the most picky of health concerns (like myself) won’t have anything to complain about. Who can complain about giving American farmers business? Not me. Enough rambling, let me shut my mouth and walk you through this simple and delicious recipe.
Because I’ll be working with raw pork on the same cutting board, first I prepared the potatoes (they take longer anyway). I sliced them about 1/4 inch thick, placed them onto a cookie sheet with olive oil. Then I sprinkled them with salt and pepper. They went into the oven at 350 degrees for about 30 minutes. That should be about how long it takes for the pork to be done, that way everything comes out at once.
Some say I salt and pepper too liberally, I disagree. But that’s another blog post. Salt and pepper both sides of the pork chops as liberally as you want. While they come down to room temperature, heat some olive oil in a skillet at a medium-high temperature until it glistens (about 2 minutes). Place the pork chops into the skillet and turn the heat up to high. Sear them for about two minutes per side.
Reduce the heat to medium once they’ve been seared and add 1/2 cup of orange juice and 2 cloves of minced garlic. Cook the chops 3 more minutes in the juice, flipping once or twice.
Add 3/4 cup of chicken stock. Cover and simmer on low heat for 15 minutes, or until the internal temperature of the pork has reached at least 145 degrees. Remove the pork from the skillet and place on the counter wrapped in foil. Turn the heat up to high and add 1/3 stick of butter to the sauce. Cook until it thickens and evaporates to about half it’s original volume.
By now, the potatoes should be about done. Remove them from the oven carefully. You want them browned but not burnt. Remember, they’ll continue to cook for a little while once they’re out of the oven. I served the pork chops with a simple Romaine salad topped with honey mustard dressing and the roasted red potatoes. Don’t forget to drizzle some of the delicious orange garlic glaze over the top. Enjoy!