Login or create an account to edit.
Roast Pork Chops with Blood Orange Glaze
Category: Main Course, Pork
Serves: 4
Rating:
(0)Tags:
Ingredients:
4 center-cut loin pork chops 3 c. apple cider 2 T. fresh rosemary 2 T. coarse sea salt 1/2 c. sugar 1 blood orange, juice and minced peel 1 lemon, juice and minced peel 1/2 c. sherry vinegar 2 T. safflower or canola oil
Directions:
Put the chops in a shallow non reactive dish and pour on the cider. Add the rosemary leaves and salt, mix well and cover with plastic wrap. Refrigerate for 24 hours, turning the chops 2 or 3 times. Preheat oven to 450°. In a small heavy saucepan, melt the sugar with the orange and lemon peel. Do not stir until it has melted, then stir occasionally until it has browned. Turn off the heat, stand back, and add the citrus juices and the vinegar. Cook, stirring, over medium heat until the caramel dissolves. Set aside. Heat the safflower or canola oil in a heavy pan (preferably cast iron). Remove the chops from the cider, pat them dry and brown them over high heat on both sides for two or three minutes. Add the caramel mixture, turning the pork chops in it. Transfer to the oven and roast for 7 minutes (the meat will still be pink). Let the pork rest a few minutes. Serve with pan juices and garnish with fresh rosemary.