kelly said

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26 July 2006

Pork Chops with Spicy Orange Glaze (Cooks Illustrated)

Pork Chops with Spicy Orange Glaze

Serves 4

Starting the pork chops in a cold skillet allows them to heat up slowly and hold on to their interior moisture--a method that works best with thin chops. If using an electric stove, turn the burner to medium just before seasoning the chops in step 1.

4 bone-in pork rib chops or center-cut chops, 1/2 to 3/4 inch thick
1 teaspoon olive oil plus 1 additional tablespoon

Table salt and ground black pepper
1 teaspoon ground cumin
1/2 teaspoon sugar
2 cloves garlic , minced
1/8 teaspoon red pepper flakes
3/4 cup orange juice

1. Rub each chop with 1/4 teaspoon oil and sprinkle with salt, pepper, and cumin. Sprinkle one side of each chop with 1/8 teaspoon sugar.

2. Place chops, sugared side down, in large nonstick skillet and press meat into pan. Cook, without moving, over medium heat until lightly browned, 6 to 9 minutes. Turn chops, reduce heat to low, cover, and cook until center of chops registers 145 to 150 degrees on instant-read thermometer, 3 to 6 minutes. Transfer chops to platter, tent with foil, and let rest while making sauce.

3. Add remaining tablespoon oil, garlic, and pepper flakes to empty pan and cook over medium heat until fragrant, about 30 seconds. Add juice and simmer until slightly thickened, about 5 minutes. Tip accumulated juices from platter with chops into skillet, cook 1 minute, season with salt and pepper, and pour sauce over chops. Serve.