Hot Honey–Glazed Pork Chops

• total time: 1 hour 45 minutes

Ingredients

3/4 cup plus 1 tablespoon orange juice, divided

2 tablespoons plus 1/4 cup honey, divided

2 jarred whole Calabrian chiles, chopped, plus 2 teaspoons chile oil, divided

1 tablespoon kosher salt, divided, plus more to taste

4 bone-in rib-cut pork chops (about 1 inch thick) (about 2 pounds)

1 teaspoon black pepper

2 tablespoons canola oil, divided

2 shallots, sliced

4 garlic cloves, thinly sliced

1 1/4 cups chicken broth

1 tablespoon Dijon mustard

1 whole small navel orange, sliced into half-moons

2 tablespoons cold unsalted butter, cut into 2 pieces

2 teaspoons fresh thyme leaves

Baby arugula, for serving

Directions

Whisk together 3/4 cup orange juice, 2 tablespoons honey, Calabrian chile oil, and 1 teaspoon salt in a small bowl. Transfer mixture to a large ziplock plastic bag; add pork chops. Seal bag, and turn to coat pork. Refrigerate for at least 1 hour and up to 8 hours.

Preheat oven to 425°F. Place marinated pork chops on a large plate; reserve marinade. Pat pork chops dry using paper towels. Sprinkle both sides evenly with black pepper and remaining 2 teaspoons salt.

Heat a 12-inch cast-iron skillet over high until starting to smoke. Reduce heat to medium. Add 1 tablespoon canola oil to skillet, swirling to coat. Add 2 pork chops; cook, undisturbed, until browned on 1 side, 3 to 4 minutes. Transfer to a plate, browned side up; repeat cooking process with remaining 2 pork chops. Set aside.

Wipe skillet clean. Return skillet to medium heat and add remaining 1 tablespoon canola oil, shallots and garlic. Cook over medium, stirring often, until starting to soften, 2 to 3 minutes. Add chicken broth, and bring to a boil over high. Boil, stirring often, until slightly reduced, about 1 minute. Add reserved marinade, and continue to boil for 1 minute. Reduce heat to medium; add chopped Calabrian chiles. Place pork chops in skillet, browned side up, and bake until a meat thermometer inserted into thickest portion of pork chops registers 140°F, about 12 minutes.

Transfer pork chops to a plate. Bring marinade mixture in skillet to a boil over medium-high. Whisk in mustard, remaining 1/4 cup honey, and remaining 1 tablespoon orange juice until combined. Add orange slices, and cook, stirring occasionally, until mixture is thickened and begins to resemble a sauce, about 4 minutes. Remove from heat; add butter, 1 tablespoon at a time, whisking until emulsified, about 1 minute. Season to taste.

Nestle pork chops in skillet, spooning orange slices and sauce over pork chops. Sprinkle with thyme; serve.

Nutrition

• Calories: 454 kcal
• Total Fat: 27 g
• Saturated Fat: 8 g
• Unsaturated Fat: 0 g
• Cholesterol: 63 mg
• Sodium: 1383 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 2 g
• Total Sugars: 41 g
• Protein: 12 g