Orange Glazed Bone – In Pork Chop Recipe

Prepare pork

Pat the pork chops dry with paper towels. Season both sides and the exposed bone with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Allow to sit at room temperature for 15 minutes while you start the rice and sprouts.

Sear chops

Heat a large ovenproof skillet over medium-high heat. Add 2 tbs olive oil. When shimmering, add the chops (work in batches if needed) and sear without moving until a deep golden crust forms, 3–4 minutes per side. Spoon any fat out if excessive. Add 1 tbs butter and baste the chops for 30 seconds. Transfer chops to a plate.

Make glaze

Reduce heat to medium. In the same skillet, add the minced garlic and orange zest; sauté 30 seconds until fragrant. Add 3 tbs fresh orange juice, 2 tbs brown sugar, 1 tbs soy sauce, and 1 tbs apple cider vinegar. Scrape browned bits from the pan. Bring to a simmer and let reduce gently 3–4 minutes until slightly syrupy.

Thicken glaze

Whisk 1 tsp cornstarch into 2 tbs cold water to make a slurry. Slowly whisk the slurry into the simmering glaze and cook 1 minute until glossy and slightly thickened. Stir in remaining 1 tbs butter and the fresh thyme sprigs; remove thyme stems before serving if desired. Taste and adjust seasoning with remaining 1/2 tsp salt and up to 1/2 tsp pepper to taste.

Finish pork in pan

Return the seared chops to the skillet, spoon glaze over each chop, and transfer the skillet to a 375°F (190°C) oven. Roast until an instant-read thermometer inserted into the thickest part reads 140°F (about 8–12 minutes depending on thickness). Remove chops and tent loosely for 5 minutes (carryover cooking will reach ~145°F). Spoon additional glaze over chops when plating.

Rinse 1 cup wild rice blend briefly under cold water and drain.

In a medium saucepan bring 2.5 cups chicken stock and 1 cup orange juice plus 1/2 cup water to a gentle boil. Add 1 tbsp butter, 1/2 tsp salt and 1/4 tsp black pepper.

Stir in the rinsed rice, reduce heat to low, cover, and simmer gently until the rice is tender and most liquid is absorbed, 35–45 minutes (check package instructions for the blend you have). If liquid is absorbed but rice needs more time, add up to 1/4 cup hot water and continue cooking.

When rice is tender, remove from heat and let sit covered 5–10 minutes. Fluff with a fork, stir in 2 tbs chopped fresh parsley and 2 tbs toasted sliced almonds if using. Taste and adjust salt/pepper.

Preheat oven to 425°F (220°C) or use a high-heat air fryer. Toss halved Brussels sprouts with 2 tbs olive oil, 3/4 tsp salt and 1/2 tsp black pepper in a mixing bowl until evenly coated.

Spread sprouts cut-side down on a rimmed baking sheet in a single layer. Roast for 18–22 minutes, flipping once halfway, until deep golden and crisp on the edges. For extra crispness broil 1–2 minutes at the end, watching closely to avoid burning.

Remove from oven and, if desired, drizzle 1 tsp balsamic glaze or splash 1 tsp balsamic vinegar and toss to coat. Taste and adjust seasoning.