Citrus-Glazed Heritage Pork Chop with Parmesan Polenta

This pork chop gets glazed and rested three times, lacquered in a sticky orange-chili glaze, and served over slow-whisked Parmesan polenta.

Why You'll Love Citrus-Glazed Heritage Pork Chop

The sear-rest-glaze sequence builds color and flavor in layers, and the citrus glaze gets reduced three times for a sticky, glossy finish. The Parmesan polenta underneath adds creamy contrast.

Tips and Tricks

• Resting is non-negotiable
  Reduce glaze properly
• Whisk polenta slowly

Variations

• Spiced Maple Glaze
  Lemon-Herb Polenta
• Grilled Chop Version

Substitutions

• Bone-in pork rib chop instead of heritage
• Vegetable stock instead of chicken broth
• Polenta alternatives

Best served with

• Charred broccolini or grilled asparagus
• A dry white wine like Sauvignon Blanc or Albariño
• Roasted garlic mushrooms
• A bitter green salad with citrus vinaigrette

How to Store Leftovers

• Store leftover pork tightly wrapped in foil or an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 300°F to avoid drying out.
• Polenta can be stored separately in a sealed container and reheated on the stovetop with a splash of water or cream to loosen it back up to creamy consistency.

Common Questions

Citrus-Glazed Heritage Pork Chop with Parmesan Polenta

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Triple-glazed. Triple-rested. This pork chop doesn't rush, and neither should you. Precision-cooked to edge-to-edge doneness, lacquered in a sticky orange glaze, and paired with slow-whisked polenta that holds its own.

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Prep Time 35 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 2

Course: Dinner, Main Course

Cuisine: Californian, Italian

Calories: 1366

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 heritage pork chops
• 1 teaspoon neutral oil
• Salt to taste
• Black pepper to taste
• 1 cup fresh orange juice
• 1 orange zested
• 1 cup chicken broth
• ¼ cup dry white wine
• ¼ cup honey
• 2 tablespoon red wine vinegar
• 2 tablespoon unsalted butter
• 1 cup coarse polenta
• 3 cups water
• Salt to taste
• ¼ cup unsalted butter
• ¼ cup heavy cream
• ¼ cup grated parmesan
• 1 tablespoon olive oil

Equipment

• Sheet pan with wire rack
• Meat Thermometer
• Oven
• Mixing bowl
• Whisk
• Saucepan

Method

 

Make the Orange Glaze

1. Combine orange juice, zest, chicken broth, wine, honey, and vinegar in a saucepan.
2. Simmer over medium heat until reduced by half, about 10-15 minutes.
3. Remove from heat and whisk in cold butter until emulsified and glossy.
4. Season with salt and pepper. Keep warm.

Cook the Pork Chops

1. Season pork chops with salt, pepper, and a light coating of neutral oil. Let sit at room temperature for 15 minutes.
2. Preheat oven to 450°F.
3. Place chops on a wire rack set inside a sheet pan. Roast for 10 minutes.
4. Remove from oven and rest 10 minutes.
5. Brush with glaze, return to oven for another 10 minutes. Rest again for 5-10 minutes.
6. Repeat one more cycle of glaze, roast, and rest, until chops reach 160°F internal and develop deep golden crust.
7. Final rest: 5 minutes. Slice against the grain before serving.

Make the Parmesan Polenta

1. Bring water to a boil, remove from heat, and slowly stream in polenta while whisking to avoid clumps.
2. Cover and let sit for 30 minutes.
3. Return to low heat and stir in butter, parmesan, and cream.
4. Simmer 15 minutes, stirring occasionally. Adjust consistency with hot water if needed.
5. Season to taste with salt and finish with olive oil.

Nutrition

Calories: 1366kcalCarbohydrates: 77gProtein: 12gFat: 112gSaturated Fat: 63gPolyunsaturated Fat: 5gMonounsaturated Fat: 35gTrans Fat: 3gCholesterol: 276mgSodium: 1379mgPotassium: 264mgFiber: 0.2gSugar: 73gVitamin A: 3214IUVitamin C: 1mgCalcium: 324mgIron: 1mg

Notes

Storage: Pork chops and polenta keep separately in airtight containers in the fridge for up to 3 days. Reheat the chop gently in a low oven so it doesn't dry out, and warm the polenta on the stovetop with a splash of water or cream to loosen it. Skip the microwave for the pork.

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