Satsuma- and Creole Mustard-Glazed Pork Chops

A sweet and spicy satsuma and mustard sauce cuts through the richness of the pork in this recipe.

Satsuma-and-Creole Mustard-Glazed Pork Chops
Makes 4 Servings
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Pinch cayenne pepper
  • 4 (1-inch-thick) bone-in pork chops
  • ½ cup satsuma juice
  • 1 tablespoon honey
  • 1 tablespoon Creole mustard
  • 2 teaspoons sherry vinegar
  • 2 tablespoons unsalted butter, divided
  • 6 shallots, halved or quartered
  • 2 sprigs fresh thyme
  • Garnish: satsuma zest strips, fresh thyme
  1. Preheat oven to 350°.
  2. In a small bowl, stir together salt and peppers. Rub mixture on both sides of pork chops.
  3. In another small bowl, whisk together satsuma juice, honey, mustard, and vinegar.
  4. In a 12-inch cast-iron skillet, melt 1 tablespoon butter over medium-high heat. Add pork; cook until browned, about 2 minutes per side. Pour juice mixture onto pork; add shallots and thyme.
  5. Bake until an instant-read thermometer inserted into thickest portion of pork registers 145°, about 5 minutes. Transfer pork and shallots to a serving platter, and keep warm.
  6. Return skillet to medium-high heat; cook until skillet juices have reduced and thickened, about 3 minutes. Stir in remaining 1 tablespoon butter. Drizzle sauce onto pork. Garnish with satsuma zest and thyme, if desired.