Pork chop dish
Description
These succulent pork chops are transformed by a simple yet elegant glaze that balances sweet, savory, and citrus notes. The dish starts with a golden, flour-dusted sear that locks in juices, followed by a slow bake in a fragrant mixture of brown sugar, fresh ginger, and tangy orange juice. The result is meat that is incredibly tender and coated in a glossy, sticky sauce. It’s a comforting weeknight dinner that feels special enough for guests. Serve alongside roasted potatoes and green peas for a complete, vibrant meal that brings warmth to the table.Ingredients
Directions
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Coat the pork chops evenly with the seasoned flour mixture.
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Melt butter in a skillet over medium-high heat. Brown the chops well on both sides.
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Transfer the browned chops to a shallow baking dish.
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In a bowl, combine the brown sugar, grated ginger rind, and the juice of one orange.
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Pour the orange-ginger mixture evenly over the chops in the dish.
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Cover the dish tightly with foil.
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Bake at 375°F for 45-50 minutes, turning the chops halfway through. Add a splash of water if the liquid reduces too much.
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Serve hot with orange slices, baked potatoes, and peas.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Substitute fresh ginger with 1/4 tsp ground ginger if fresh is unavailable.
For a thicker glaze, mix 1 tsp cornstarch with 1 tbsp water and stir into the pan sauce during the last 5 minutes of baking.
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