Pork Chops with Orange & Honey Glaze

Weather: 37 and clear
What I’m listening to: the clank of the chain on the new tether ball pole

Over the weekend up here in Alaska, we broke records for the longest snow season ever when fresh snow fell over a lot of the state, bringing our snow season up to 231 days. I’m not complaining; this is part of what makes Alaska an amazing place to live. It’s so different from everywhere else, and so completely unpredictable.

But, Alaska’s unpredictability does often present me with some unique dilemmas as a food blogger. While I am seeing Instagram pictures of blooming gardens and friends tanning in the hot sun in parts of the Lower 48, we still have snow on the ground and not a garden in sight. It’s just a few degrees above freezing today and I could easily make a hearty pot of soup while everyone else in the country is grilling outside in shorts and flip-flops. Well, almost everyone. ‘Fresh’ and ‘seasonal’ mean something very different in Alaska in May. So, I decided to make an entree that’s versatile, a dish that translates across seasonal boundaries: Pork Chops with Orange & Honey Glaze. I can broil them in the oven here in the colder temps or someone can grill them in warmer temps somewhere else and we’ll both enjoy an equally delicious and quick dinner.

Pork Chops with Orange & Honey Glaze

Save

Print

Adapted from Everyday Food.

Yields: 4 servings

• 1 orange, zested and juiced
• 1/4 cup white wine vinegar
• 1/2 cup honey (I used local Homestead Honey)
• 4 bone-in pork chops, about 1-inch thick
• salt and pepper
• 5 fresh rosemary sprigs
• 1 orange, cut into 8 wedges

In a bowl, mix together the orange zest, juice, vinegar, and honey. Season with salt and pepper. Place pork chops, rosemary sprigs, and orange wedges into a shallow dish or plastic zipper bag with the marinade, tossing to coat. Refrigerate at least 2 hours.

Place a wire rack on a foil-lined baking sheet. Turn on broiler. Remove pork, orange wedges, and rosemary from marinade. Transfer the pork and oranges to the wire rack and season with salt and pepper. Transfer the marinade to a small saucepan. Simmer over medium heat until reduced, about 5 minutes.

Broil pork and oranges 4 minutes, then flip, brush with reduced marinade, and add rosemary to the pan. Broil another 5-7 minutes until chops are caramelized and charred and pork is cooked (at least 145 degrees for slightly pink, 160 for well done). Brush with more marinade and allow the pork to rest at least 3 minutes before serving. Serve with charred oranges and rosemary and remaining marinade on the side.