You wouldn’t think these pork chops would cook in the amount of time suggested in this recipe from Canadian Chef Michael Smith, but they do. While they rest, whip up a quick sauce of orange juice, marmalade, mustard, spices and Worcestershire sauce and dinner is on the table in a jiffy.
Avoiding Additives and Preservatives
Use butter without colour and pure orange juice. I used Wilkin & Sons marmalade, Vilux organic grainy mustard and Lea & Perrins Worcestershire sauce.
Season the chops well
Sear the chops until brown on one side
Assemble your ingredients for the sauce
Make the sauce while the chops rest
Pork chops with marmalade mustard pan sauce
Ingredients:
4 pork chops, thick cut, approx 1 inch (2.5 cm) thick
1 tsp (5 ml) salt
generous amount black pepper
1 tbsp (15 ml) vegetable oil
2 tbsp (30 ml) butter
½ cup (125 ml) orange juice
¼ cup (60 ml) marmalade
2 tbsp (30 ml) grainy or dijon mustard
1 tsp (5 ml) dried tarragon or thyme
1 tsp ( 5ml) Worcestershire sauce
Preparation:
Heat a heavy large skillet to medium high. Pat chops dry with paper towel and season with salt and pepper. Add oil to pan then butter to oil, cook until melted, and slightly browned.
Add chops and sear until meat is browned, about 5 minutes. Flip, cover tightly and reduce heat to low. Cook for 3-4 minutes more. Remove chops to plate and tent with foil.
In the pork chop pan, return heat to medium high, add orange juice, and stir in marmalade, mustard, tarragon and Worcestershire sauce. Bring to a boil, cook until thickened, about 5 minutes. Spoon sauce over pork chops and enjoy! Serves 4.
From Family Meals in Minutes, by Michael Smith
