Seared Pork Chops with Blood Orange and Onion Sauce

MY husband & I cook often, always making tasty dishes that evolve each time. This dish comes from our love of the seasonal blood orange and the best pork chops from local farmers. These pork chops came from a far, down the road from our farm in Missouri, that sold their Berkshire pork to many of the same restaurants and grocery stores as we did our Angus beef. I tell you this because I want to stress the importance of knowing where your food comes from and knowing your farmer! This allows you, the consumer, to fully understand the seasonality of the vegetables in your area along with how your proteins are raised. From field to fork makes a meal like this Seared Pork Chop with Blood Orange and Onion Sauce delicious – you get the rich flavor of the tender pork in each bite along with the knowledge of how the pork was raised.

Seared Pork Chop with Blood Orange and Onion Sauce

4 thick cut pork chops, 1 1/4 – 1 1/2 inch thickness
Kosher salt and freshly ground black pepper
1/2 Tbsp olive oil
1 Tbsp unsalted butter
5 green onions
1 small yellow onion
1 blood orange, making about 1/4 cup of fresh juice including pulp

1. Season the pork chops with salt and pepper, both sides.
2. Add the olive oil to a large sauté pan, setting the burner heat to medium/high. Once hot, add the pork chops and sear both sides. Once seared, turn your heat down to medium/low, cover the pan and fully cook the pork chops.
3. Once the pork chops are cooked, remove from the pan and let rest.
4. While your chops rest, add butter to pan. Once melted, stir in the yellow onion. Once the onion starts to sweat, add the green onion.
5. After onion has cooked, add the blood orange juice. Top the pork chops with blood orange and onion sauce and serve immediately.

NOTE: Set your pork chops out of the refrigerator about 30 minutes prior to cooking. You want your protein slightly cooler than room temperature as this helps the fibers in the meat absorb more flavor. You can also add fresh herbs, think thyme or rosemary, to the cooking onion for a twist in flavor. A little fresh pressed garlic might also be a nice flavor twist. We change our recipes often and encourage you to experiment and do the same.
I cannot post this recipe without telling you about Everglades Seasoning. We use this seasoning often, including on this recipe. Instead of using salt and pepper on the pork chops, sprinkle a small amount of everglades seasoning on each side of your chops before searing. This product is made in Florida along with being in many southern grocery stores. We buy it from Publix, but you can visit the Everglades Seasoning website for other locations. It’s worth the effort to find it!

This Fine Cooking recipe helped me come up with this recipe.

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