Pork chops with orange and mustard sauce

Pork chops with orange and mustard sauce, © 2014 Celia Her City
Mr C and I have started buying Berkshire pork occasionally.  I don’t know much about this niche product (except that the Berkshire is a special breed of pig), but the Berkshire pork I’ve tasted is just delicious—unusually tender and flavorful—a real treat to have for a special meal.

The other night, we used two thick chops to make one of our favorite dinner recipes: pan-seared pork chops with orange and mustard sauce.  It takes about 30 minutes to make on top of the stove.  In the meantime, side dishes can be made, and another dinner is ready to go.

2-4 pork chops, preferably cut 1-inch thick
1 tablespoon oil (or less)
1/2 cup orange juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
3 teaspoons honey
2-3 teaspoons finely minced ginger root
2 cloves garlic

1. Heat the oil in a large, heavy skillet and brown the chops in the oil for five minutes each side.

2. Place the remaining ingredients in a small bowl and whisk to combine.  Pour over the chops.

3. Cover; reduce the heat and simmer for 20 minutes.

4.  Remove the chops to a warm platter.  Turn up the heat and reduce the liquid in the pan to about half, or until thick and syrupy.  Spoon sauce over the chops and serve at once.

Note: if you want to dress it up, sliced oranges and watercress make a nice garnish.

Serve with rice or boiled fingerling potatoes and a green vegetable.  This is a nice stand-by dish good enough to feed company.

Berkshire pork is available at good grocery stores (e.g., Treasure Island) and from some farms producing it in the Chicago area, including the Hasselman Family Farm serving the northwest suburbs.

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