- 3 1.5" slices Pork Chops
- Salt to taste
- Pepper to taste
- 1/2 Cup Orange Marmalade
- 1/4 Cup Balsamic Vinegar
- 2 Tablespoons Worcestershire Sauce
- Season the pork chops with salt and pepper.
- Sear the pork chops in a pan. Set aside.
- In the same pan, add the orange marmalade, balsamic vinegar, and worcestershire sauce. Simmer until marmalade is fully melted.
- Put the chops back into the sauce and simmer for 12-15 minutes.
This quick pan-fried pork chop recipe has become one of my go-to's whenever I want a fully satisfying dinner yet am totally pressed for time. What's not to like? It's filling, it's quick, and it calls for ingredients that are practically staples to most household kitchens.
I highly suggest that you go for chops not less than an inch thick if you want your pork to turn out really succulent. I had mine custom-cut to 1.5″ for this recipe.
Let's begin by giving our pork its first layer of flavor. A basic seasoning of salt and pepper would be enough though I would certainly encourage more complex rubs, brines, or marinades if you have the time to plan out your dinner in advance. A generous brushing of Dijon mustard, or studding the meat with some slivers of caramelized garlic would also be excellent considerations.
Heat some olive oil in a fairly deep skillet and give the chops a quick sear. I specify going for a fairly deep pan for the reason that we'll be building our glaze later on in the same pan.
A tablespoon of olive oil should be enough. The fat from those pork chops will render off in the pan and you'll actually end up with more fat in the pan than you really need.
I suggest that you brown your chops one at a time to keep the temperature of the pan from dropping significantly, making a perfect sear rather impossible to achieve.
I also suggest standing those chops on their fat side with a pair of tongs to give that top strip of fat a chance to render off and crisp up a bit. This technique applies for any other cut of steak be it pork, beef, or lamb.
Once perfectly brown on both sides, take the pork out of the pan and continue working on the other chops.
In the same pan, get your orange marmalade in and allow it to melt off. Stir in the balsamic vinegar and Worcestershire sauce and let your sauce come to a boil.
Add the pork chops in, cover the pan, and leave it to simmer for about 12-15 minutes.
Perfect chops, actually most ingredients in general, would turn out perfect if cooked to a precise internal temperature. That would really be only possible to check with a meat thermometer, which I strongly recommend that you get. Basic ones come really cheap and they're enough to get the job done.
Cooking pork to a minimum internal temperature of 145F would be ideal to render them really succulent, and of course, safe for consumption.
Finally, get those chops out of the pan and give them a few more minutes to rest before serving. Resting would allow those natural juices to get redistributed back into the meat fibers rather than gushing out to waste with every slice you make.
While resting, you may want to reduce the cooking juices left in your pan down to a thicker and more flavor-concentrated glaze.