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Pork Chops with Spicy Orange Glaze

From

December/January 2006

Pork Chops with Spicy Orange Glaze

In our recipe for Pork Chops with Spicy Orange Glaze, we wanted a foolproof method to cook the chops without drying them out. We chose bone-in, center-cut pork chops because the bone helps keep the chops moist. We coated the chops in a salt, pepper, cumin, and sugar rub because the sugar caramelizes, compensating for the lack of a deep sear on the chops. Starting the chops in a cold pan and cooking them over medium heat until browned on one side, then briefly cooking on the second side, ensured the pork chops wouldn’t overcook. A quick, spicy orange-flavored sauce—prepared in a matter of minutes—completed our perfectly cooked pork chops.

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.

Ingredients

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