When you see pork on my page, you know that I must like it. The reason for this is because I’m not a huge pork fan. I love sausage and ham, but any other kind of pork is just meh. I think it’s because pork can get dry really fast if you don’t cook it just right. Thirty extra seconds can be the difference between moist and dry. I have been really trying to broaden my horizons with pork. I don’t know exactly what it is about this recipe, but it just blends so well together.
4 pork chops
1 teaspoon plus 1 tablespoon oil
salt and pepper
1 teaspoon ground cumin
1/2 teaspoon sugar
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
3/4 cup orange juice
Rub each pork chop with 1/4 teaspoon oil and sprinkle with salt, pepper and cumin.
Sprinkle one side of each pork chop with 1/8 teaspoon sugar. Place chops sugared side down in a large non stick skillet and press meat into pan. Cook without moving over medium heat until lightly browned. About 6 minutes. Turn and reduce heat to low. Cover and cook until center registers 145-150 degrees about 6 minutes.
Transfer pork to a plate and tent with foil while making the sauce. Add remaining oil, garlic, pepper flakes to the empty plan and cook about 30 seconds.
Add juice and let simmer until slightly thickened about 5 minutes.
Add juices from platter and cook an additional 1 minute.
Season with salt and pepper. Pour sauce over pork and serve.