Pork Chops with Tangy Orange Sauce

Ingredients

• 8 1 1/4- 1 1/2" loin pork chops
• olive oil
• Sauce:
• 1 medium onion, finely chopped
• 1 3/4 cups chicken stock
• 1 1/4 fresh orange juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons orange marmalade
• 2 teaspoons cornstarch, dissolved in 2 tablespoons cold water

Method

• Rub chops with herb rub and marinate and allow to sit for up to 2 hours at room temperature. If doing the night before, refrigerate and take out allowing chops to come to room temperature before cooking.
• In a large skillet, heat the oil and sear the chops (a gentle hissing sound will be heard) 1-2 minutes on one side (until brown around the edges) and then turn over and sear 1 minute more. Reduce the heat (still sizzling) and cook 3-4 minutes. Turn the meat over and cook another 3-4 minutes. Should be firm but not hard when pressed with a finger or temperature should measure 145-150F. Remove from heat and place on warm platter, cover with foil and allow to rest while you make the sauce (5 minutes or so).
• Sauce: Pour off all but 1 tablespoon of the fat from cooking pan. Saute the onion over the heat, covered, for 3 minutes, stirring often. Stir in remaining ingredients, deglazing the pan in the process. Boil and reduce to about 2 1/2 cups. Whisk in the cornstarch "slurry" just before serving.

Notes

• SERVINGS: 8
• SOURCE: Adapted from Bruce Adells