Ingredients
- 2 heritage pork chops
- 1 teaspoon neutral oil
- Salt to taste
- Black pepper to taste
- 1 cup fresh orange juice
- Zest of 1 orange
- 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
Method
Make the Orange Glaze
- Combine orange juice, zest, chicken broth, wine, honey, and vinegar in a saucepan.
- Simmer over medium heat until reduced by half, about 10–15 minutes.
- Remove from heat and whisk in cold butter until emulsified and glossy.
- Season with salt and pepper. Keep warm.
Cook the Pork Chops
- Season pork chops with salt, pepper, and a light coating of neutral oil. Let sit at room temperature for 15 minutes.
- Preheat oven to 450°F.
- Place chops on a wire rack set inside a sheet pan. Roast for 10 minutes.
- Remove from oven and rest 10 minutes.
- Brush with glaze, return to oven for another 10 minutes. Rest again for 5–10 minutes.
- Repeat one more cycle of glaze, roast, and rest—until chops reach 160°F internal and develop deep golden crust.
- Final rest: 5 minutes. Slice against the grain before serving.
Make the Parmesan Polenta
- Bring water to a boil, remove from heat, and slowly stream in polenta while whisking to avoid clumps.
- Cover and let sit for 30 minutes.
- Return to low heat and stir in butter, parmesan, and cream.
- Simmer 15 minutes, stirring occasionally. Adjust consistency with hot water if needed.
- Season to taste with salt and finish with olive oil.