A PAN OF PORK CHOPS WITH MARMALADE MUSTARD PAN SAUCE

FOR THE CHOPS

4 thick-cut pork chops, each about 1 inch (2.5 cm) thick

1 teaspoon (1 mL) of salt

Lots of freshly ground pepper

1 tablespoon (15 mL) of vegetable oil

2 tablespoons (30 mL) of butter

FOR THE SAUCE

½ cup (125 mL) of orange juice

¼ cup (60 mL) of marmalade

2 tablespoons (30 mL) of grainy or Dijon mustard

1 teaspoon (5 mL) of dried tarragon or thyme

1 teaspoon (5 mL) of Worcestershire sauce

Description:

Heat your favorite large, heavy skillet over medium-high heat. Pat the chops dry with paper towels and place them on a plate. Sprinkle with the salt and pepper, turning the meat with tongs a few times to evenly coat the works. Pour the oil into the center of the hot pan. Spoon the butter into the puddle (the oil prevents the butter from burning). Swirl and sizzle until the delicate butter is lightly browned. Fill the pan with the pork chops and sear the meat until browned and crusted on the bottom, about 5 minutes. Flip, cover tightly and reduce the heat to the lowest setting. Cook for 3 or 4 minutes more.

Remove the chops to a plate and loosely cover with foil while you quickly craft their sauce. Return the heat to medium-high, splash in the orange juice and stir in the marmalade, mustard, tarragon and Worcestershire sauce. Bring to a furious boil and continue cooking, stirring now and then, until the sauce is thick and smooth, about 5 minutes. Spoon the sauce over the chops, serve and share!