Orange and Ginger Pork Chops

Orange & Ginger Pork Chops

I love pork chops. This tangy, sweet and slightly spicy sauce makes the chops shine. I served these chops with Orzo Pilaf and steamed broccoli that I finished with a little squeeze of lemon juice. However, Coconut Curry Rice or Yellow Rice would also be excellent.

As always, I like to give you ideas for making my dish your own. If you find the sauce to be a little too sweet, add a splash of vinegar or a little more soy sauce. If you want the sauce to be thicker, mix ½ tablespoon cornstarch with 1 tablespoon cold water. Mix until the cornstarch dissolves. Add the cornstarch-y water to the boiling sauce. The sauce will thicken up as it boils. You can also substitute onion for the leek. You just need to sauté onions a little before you place the chops in the pan. They take longer to cook than leeks do. Cook them until they are soft and push them to the edge of the skillet then just follow the recipe.

Servings: 4

Active time:  10 minutes; Cook: 20 minutes; Chops in about 25 minutes

Hardware:  Knife and cutting board, measuring spoons and cups, a bowl, a zester, a sauce pot, a wooden spoon, a large, heavy bottomed skillet that can be used on the stove top & in the oven (I prefer cast iron), tongs, 2 plates, an oven mitt, a meat thermometer and a slotted spoon

Ingredients:

• 1 tablespoon butter
• 1 orange
• 1 tablespoon grated ginger
• 2 cloves garlic
• 1 ½ cup chicken stock
• ½ cup orange marmalade
• 2 tablespoons soy sauce
• 1 large pinch red pepper flakes
• 4-bone in center cut, thick pork chops (about 2 lbs.)
• 1 leek
• 2 teaspoons onion powder
• Olive oil for bottom of pan
• Salt and pepper

1. Preheat the oven to 400°. Slice the leek. Rinse the leek in a bowl of cold water. The leeks will float, the sand won’t. Dice the garlic. Zest and juice the orange. Mince the ginger. Sprinkle both sides of the chops with onion powder, salt and pepper. Set everything aside.
2. Melt the butter in the sauce pot over medium. Add the orange zest, ginger, garlic and pepper flakes. Sauté until the garlic and ginger become fragrant (2 minutes). Add the orange juice, stock, marmalade and soy sauce. Turn up the heat to a gentle boil. Allow it to bubble until the chops are finished. Stir often.
3. Heat the oil on high. When the skillet is very hot, add the chops. Cook until the chops have a sear (about 3-4 minutes.) Flip the chops (using the tongs.) Nestle the drained leeks around the chops and place the skillet in the oven. Roast until the thermometer reads 145˚. This might take another 5-7 minutes. Do not overcook.
4. Place the chops on the clean plate. Taste the sauce and adjust the salt.
5. To plate, place a chop on a serving dish and top with ¼ of the roasted leeks. Pour on a tablespoon or two of the sauce. Use the slotted spoon to scoop out some of the seasonings and sprinkle on the chops and leeks. Offer your guests more warm sauce at the table.