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Three grilled lamb chops topped with microgreens, served over creamy polenta and drizzled with a vibrant orange sauce on a white plate.

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
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 2
Course: Dinner, Main Course
Cuisine: Californian, Italian
Ingredients Equipment Method Notes

Ingredients
  

Pork Chops
  • 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
Parmesan Polenta
  • 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 and pepper either 2 to 24 hours ahead, uncovered on a rack in the fridge, or right before they go into the pan. Never in between. Add a light coating of neutral oil and let them sit at room temperature for 15 minutes before cooking.
  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. Carryover is the term for when the temperature keeps climbing after something is removed from the pan, which is why you pull a protein below its target and not at it.
  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.

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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