I know that there are a lot of jokes out there about pork chops being dry as a bone, about groaning at the sound of Mom saying that's what's for dinner. I'm here to tell you that that doesn't have to be the case! And you don't have to smother them with cream and cheese to make them tasty either. I mean, you can. They'd still be delicious. But this recipe is simple, easy, and mostly dependent on the cut of meat you have, not the special sauces and creams and techniques you employ. It's savory, delicious, and makes a perfect weeknight protein go-to!
So, I implore you to get some good pork chops, thick cut and bone-in. Bone. In. I know some folks hate bone-in anything, but this is important. There's more fat (which is flavor, people!), and will end up more tender. I like chops that are at least 3/4 - 1 inch thick. I generally serve this with a veg of choice, normally whatever is in season, and oftentimes some sort of rice or potato variation as well.
Pork chops, and pork in general, has gotten a terrible rap these past 50 or so years because folks were cooking it until the center was white and bone dry. But that's not necessary! I certainly wouldn't treat it like a steak and eat it rare, but you only need to cook it to about 135 degrees. That will likely leave the middle a little pink, but don't be scared! It's okay to eat! Here are the deets:
INGREDIENTS
3 thick cut bone-in pork chops
salt
2 cloves of garlic, finely chopped
3 tbsp soy sauce
1 tbsp honey
1 tbsp dijon mustard
Juice of 1 orange
1 tsp pepper
2 tsp canola oil, separated
METHOD
Lay out your pork chops flat in a glass or aluminum dish, something with sides, and salt both sides. Let them sit for at least 30 minutes.
While your pork is soaking up the salt and all the amazing things it does, make your marinade. Mix together the garlic, soy sauce, honey, dijon mustard, orange juice, pepper and 1 tsp of canola oil. Mix until incorporated.
After the 30 minutes is up, coat the chops in the marinade and let them sit in it for at least 20 minutes, up to an hour.
Turn your burner on medium-medium high and place a cast iron pan on it (if you have one) and let it get piping hot. Coat the pan with the remaining tsp of canola oil. Place the chops in the pan, and cook for 3-5 minutes on the first side, until there's a nice sear happening. Turn them over and cook for another 3-5 minutes (it really depends on your pan and your stove, so use a thermometer if you're feeling iffy about the cook time).
And that's it! You're done! Unless you love seared citrus like I do and think it's a lovely garnish. In which case, place slices of one orange in the pan you just used, and sear on each side for 2-3 minutes, just long enough to caramelize those sugars in the fruit and get a pretty sear. It's a great compliment to this dish!
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