Orange Glazed Bone-in Pork Chop Recipe

Prepare chops

Pat pork chops dry with paper towels. Trim excess fat if desired.

Season both sides of the chops evenly with kosher salt, black pepper, garlic powder, and smoked paprika. Press the seasoning into the meat so it adheres.

Let seasoned chops sit at room temperature for 20 minutes while you make the glaze (this improves searing and even cooking).

Heat a large ovenproof skillet (cast iron preferred) over medium-high heat and add 2 tbs olive oil. When the oil shimmers and is just beginning to smoke, add the pork chops, bone-side facing the pan as needed so they fit comfortably. Sear without moving 3–4 minutes until a deep golden-brown crust forms.

Flip chops and sear the other side 2–3 minutes. If chops are very thick (1–1.25 inches or more), sear the fat edge 30–60 seconds to render. Transfer chops to a plate briefly while you reduce the glaze on the stovetop (or proceed in the same pan if space allows).

In a small bowl, whisk together cornstarch and 1 tbs cold water to make a slurry; set aside.

In a measuring cup or bowl combine 1 cup fresh orange juice, 1 tbs orange zest, 3 tbs brown sugar, 1 tbs honey, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tsp grated fresh ginger, 1 minced garlic clove, and 1 tsp red pepper flakes. Stir until sugar mostly dissolves.

Place the same skillet you used for searing over medium heat (wipe out excess fat leaving fond). Pour the orange mixture into the skillet, scraping up browned bits with a wooden spoon. Bring to a gentle simmer.

Simmer 4–6 minutes until the sauce reduces and concentrates. Stir occasionally to prevent sticking.

Whisk the cornstarch slurry again and slowly stream it into the simmering sauce while stirring; continue to simmer 1–2 minutes until the glaze thickens enough to coat the back of a spoon. Taste and adjust: add a pinch of salt if needed or more honey for sweetness.

Return the seared pork chops to the skillet, spooning some glaze over each chop. Reduce heat to medium-low so the glaze gently bubbles but does not burn.

If chops are thick and need finishing, transfer the skillet to a preheated 400°F (205°C) oven and roast 6–8 minutes, or until internal temperature reaches 140–145°F (60–63°C) for slightly pink center. If chops are thinner, continue cooking on the stovetop covered for 3–5 minutes, turning once and basting with glaze.

Remove skillet from oven or stovetop and transfer chops to a cutting board. Tent loosely with foil and rest 5 minutes (temperature will rise a few degrees).

While chops rest, return skillet to low heat and whisk in 1 tbs unsalted butter to the glaze for shine and richness; simmer 30 seconds. Spoon glaze over rested chops.

Garnish with chopped fresh parsley and optional orange slices. Serve immediately, spooning extra glaze over each chop.