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
- Preheat oven to 350°.
- In a small bowl, stir together salt and peppers. Rub mixture on both sides of pork chops.
- In another small bowl, whisk together satsuma juice, honey, mustard, and vinegar.
- 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.
- 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.
- 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.