Orange Glazed Boneless Pork Chops
This orange glaze has a simple, straightforward taste with a little bit of depth. It only takes a modest amount of sauce to make this meal stand out.
- 3⁄4 cup fresh orange juice, strained to remove pulp
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- 3⁄4 cup packed light brown sugar
- 1 1⁄2 pounds Simple Truth® Boneless Pork Chops, ¾” thick
- 2 tablespoons vegetable oil
- In a small bowl, whisk together orange juice, brown sugar and Dijon mustard. Set aside.
- Remove pork chops from the refrigerator and season generously with salt and pepper. Let them sit out for 20 minutes to come to room temperature.
- Warm oil in a large skillet over medium heat. Brown pork chops for about 4 minutes per side and check temperature with an instant read thermometer.
- Once the internal temperature in the thickest part of the meat reaches 140°F, remove from the pan onto a plate. Cover loosely with foil. The meat will continue to cook while resting and get to the necessary 145°F for consumption.
- Pour out any excess oil from the pan, but do not wipe it clean. Place pan back on medium-high heat and deglaze the pan with the orange juice mixture, scraping up any browned bits. Let boil, while stirring constantly, about 2 minutes or until thickened.
- Pour a little bit of glaze over each pork chop and serve immediately.