Pork Chops With Soy-Orange Pan Sauce Recipe
WHAT YOU NEED:
- 3⁄4 c. freshly squeezed orange juice (I used an electric citrus juicer to make a bunch of OJ and then saved the rest for later)
- 2 Tbs. soy sauce
- 1 tsp. sugar
- 1 garlic clove, minced
- 1⁄4 tsp. black pepper
- 2 Tbs. butter
- 2 Tbs. vegetable or canola oil
- 8 bone-in pork chops
WHAT YOU DO:
Combine juice with soy sauce, sugar, garlic, and pepper in a gallon-size resealable bag. Set aside.
Using a knife, score the pork chops 1/8-inch deep in a criss-cross pattern on each side. Add to marinade bag, seal, and let sit at least 30 minutes.
Remove pork chops and retain marinade.
Heat butter and oil in a large skillet until hot. Add the chops a few at a time, in a single layer and saute over high heat for 3 minutes on each side, browning them well. Repeat with all chops.
Reduce heat to low and pour reserved marinade over the chops. Cook until done, approximately 8-10 additional minutes, or until the internal temperature reaches 145°F. Remove chops to a heated platter. Reduce marinade in the skillet to 1/3 cup. Pour over the cooked chops and serve immediately.