This past week on Instagram, I started my “Orange Week” where every day I posted all kinds of photos of oranges. It’s a lot of fun to take on challenges like this especially when it’s topics I really enjoy.
I come from a long line of orange grove farmers in Florida and currently work with the citrus industry—and no, I was not asked by anyone to write about Florida oranges, not that I’m against being a local spokesperson (hint, hint, Fresh from Florida). It’s our most famous local produce easily.
For this last day, I wanted to offer up a really tasty recipe using some of our great juice oranges. And if you’re not familiar with the term, a juice orange is what we call oranges typically used for juicing as they’re seeded and not easily segmented. That’s what we grew the most of on our groves and up here in North Central Florida. Hamlins are the most popular juice orange grown up here while Valencias take the cake further south.
Sweet and acidic fruits always pair well with pork to me similar to last week’s post on Tropical Pork Burgers. For me, this screams Florida and not the tropics, though.
Florida Orange-glazed Pork Chops (Serves 4)
4 bone-in pork chops
2 tsp vegetable oil
2 cloves garlic, minced
2 tsp grated fresh ginger
1 cup chicken broth
1/2 cup orange juice
1 teaspoon of corn starch
1 pinch salt
1 pinch pepper
1 spring of rosemary
Season the bone-in pork chops with salt and pepper. In a large cast iron skillet, heat 1 teaspoon of vegetable oil on medium heat. For 12 to 14 minutes, cook the pork chops until juices run clear when pork is pierced and just a hint of pink remains inside. Remove the pork from the pan and drain the remnants of fat from skillet.
In the same skillet, heat 1 tsp of vegetable oil over medium heat. Add garlic and ginger and cook for about 1 to 2 minutes. Add your broth and orange juice and bring to a boil. Add the cornstarch to thicken the broth if needed. For 6 minutes, boil while stirring often until it’s thick enough to coat back of spoon.
After returning the pork chops back to the skillet, cook turning once, until glazed, for about 4 to 5 minutes. Garnish with rosemary leaves.