Orange and balsamic are a great match, especially with these beautiful bone in pork chops. We served them with tender baby arugula to offset the richness.
Makes 4 Servings
What you Need
4 bone-in pork chops
2 tablespoons olive oil
¼ cup freshly squeezed orange juice
4 tablespoons Tessemae’s Balsamic Vinaigrette
coarse salt and freshly ground black pepper
What to Do:
- Combine orange juice and Tessemae’s Balsamic Vinaigrette in a small bowl and set aside. Coat the pork chops with olive oil and season with salt and pepper.
- Heat a large skillet over medium-high heat. Add the pork chops and sear until golden brown on first side, about 5 minutes.
- Turn the pork over, reduce heat to medium and add the orange balsamic mixture. Cover and simmer until the pork is almost cooked through, about 4 minutes more. Continue to cook and flip, coating in the glaze, until an instant read thermometer inserted in the thickest part of the chop registers 145 degrees, about 2 minutes more depending on size. (See note.)
- Remove from heat and let rest 3 minutes prior to serving.
Note: If glaze is drying up too much, add a little more orange juice, water, or even chicken broth to prevent burning.