Orange Glazed Pork Chops

Ingredients · for 4 (scales to your household)

• 1.5 lbs. Boneless pork chops, 3/4" thick $7.82
• 1/2 tsp Salt $0.03
• 1/4 tsp Black pepper $0.03
• 3/4 cup Orange juice, strained to remove pulp $0.59
• 3/4 cup Packed light brown sugar $0.70
• 1 tbsp. Dijon mustard $0.41
• 2 Tbsps. vegetable oil not counted

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Remove pork chops from the refrigerator and season generously with salt and pepper. Let them sit out for 20 minutes to come to room temperature.
2. In a small bowl, whisk together orange juice, brown sugar and Dijon mustard. Set aside.
3. Warm oil in a large skillet over medium heat. Brown pork chops for about 4 minutes per side and check temperature with an instant read thermometer.
4. Once the internal temperature in the thickest part of the meat reaches 145° F, remove from the pan onto a plate. Let rest for 3 minutes before serving.
5. While meat is resting, pour out any excess oil from the pan, but do not wipe it clean. Place pan back on medium-high heat and deglaze the pan with the orange juice mixture, scraping up any browned bits. Let boil, while stirring constantly, about 2 minutes or until thickened.
6. Pour a little bit of glaze over each pork chop and serve immediately.