Friday, June 15, 2012

Skillet Pork Chops with Orange Garlic Sauce

Skillet Pork Chop with Orange Garlic Sauce - Photo by Michelle Judd of Taste As You Go
Skillet Pork Chop with Orange Garlic Sauce


After I moved in with Stephen last summer, I changed the way I cooked. I no longer cooked to feed a party of one or to suit my tastes alone. Even though the majority of the household food decisions fell to me -- grocery shopping, menu planning, etc. -- I wanted to be as fair as possible when it came to choosing what we ate. That meant occasionally preparing something that I wouldn't have given a second thought to when I was living by myself.

Near the top of that list? Pork chops.




Suzy Sirloin Berkshire Pork Chops - Photo by Michelle Judd of Taste As You Go
Suzy Sirloin Berkshire Pork Chops

Growing up, I never like pork chops. My mother always managed to cremate them in the oven until they had shrunk to half their size and turned this unappetizing shade of gray. Cutting through one of them required an extremely sharp knife, elbow grease, and about ten minutes of sawing per bite. We used to eat the chops covered with gallons of ketchup or barbecue sauce just to have a fighting chance.

My memories of those experiences were enough to keep me from ever cooking pork chops in my own kitchen, but Stephen loves them, so I've been making solid attempts to integrate pork chops into our diet.

I love him that much.

Suzy Sirloin Berkshire Pork Chops - Photo by Michelle Judd of Taste As You Go
Suzy Sirloin Berkshire Pork Chops

Luck was on his side the night I told him that I was making dinner out of some goodies that had arrived in a package from Suzy Sirloin -- two nice, thick Berkshire Pork Chops. These chops were made from "the finest breed of hogs" and promised to be free of steroids and hormones. Given the high quality of the meat, I found myself even more determined to create a meal that would a) change my mind about pork chops and b) prove to my fiance that I could cook them properly.

Suzy Sirloin Berkshire Pork Chops - Photo by Michelle Judd of Taste As You Go
Suzy Sirloin Berkshire Pork Chops

To prepare the pork chops, I seasoned them with salt and pepper and then seared them on high heat to give the meat great color and flavor. By searing the meat on such a high temperature, the juices remained right where they belonged -- inside the chops.

Now, my mother never served a sauce with her pork chops. To avoid watching Stephen cover my pork chops with ketchup, I created a simple pan sauce from the pan drippings, garlic, orange juice, and stock.

Skillet Pork Chops with Orange Garlic Sauce - Photo by Michelle Judd of Taste As You Go
Skillet Pork Chop with Orange Garlic Sauce

Success!

It didn't take any time at all for the two of us to clean our plates. The chops were moist and tender, and the combination of orange and garlic in the sauce was absolutely heavenly. I served them with jasmine rice (cooked in chicken brother rather than water -- our favorite way!) and steamed sugar snap peas. Seriously, delicious, you guys.

Guess I like pork chops after all!


Skillet Pork Chops with Orange Garlic Sauce - Serves 2


INGREDIENTS
  • 2 shoulder or center-cut loin pork chops, about 1-inch thick
  • Salt and freshly ground black pepper
  • 1 extra-virgin olive oil
  • 1/4 cup orange juice
  • 1 tablespoon garlic, minced
  • 1/2 cup chicken broth, divided, plus more if needed
  • 1/2 tablespoon unsalted butter

INSTRUCTIONS
  1. Sprinkle the pork chops on both sides with salt and pepper.

  2. Preheat a large skillet over medium-high heat for 2 minutes. Add the olive oil. As soon as the oil begins to smoke, gently add the chops to the skillet.

  3. Turn the heat to high and brown the chops for 2 minutes on each side.

  4. Reduce the heat to medium. Add the orange juice and garlic and cook, turning the chops once or twice, about 3 minutes.

  5. Add the chicken broth and turn the heat down to low. Cover the pork chops and cook for 10-12 minutes, or until the meat is tender to the touch. Remove the pork chops to a plate and cover to keep warm.

  6. Turn the heat up to medium-high. Stir and scrape the bottom of the pan to release the browned bits. Simmer until the liquid has reduced by half.

  7. Add the butter and stir until melted. Pour the sauce over the chops and serve.

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Taste As You Go Disclaimer: I was provided with product samples at no cost to me. I did not accept monetary compensation for writing about these products or about my experiences while using them. All opinions expressed are my own.