Orange Pepper Pork Chops

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Pan-seared bone-in pork chops finished with a sticky, citrusy orange pepper sauce.

A bright, peppery orange sauce has always been one of our most popular recipes, but this one is even simpler than our original Orange Pepper Chicken. The chops get a quick pan-sear to build a deep golden crust, then they're finished in the oven. It’s simple, fast, and ideal for dinner or entertaining.

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The orange pepper sauce is built from fresh orange juice, crushed peppercorns, garlic, ginger, honey, butter, and a touch of soy. These ingredients reduce into a glossy glaze that pairs perfectly with pork. Everything is cooked in one pan, using the fond from the sear to deepen the flavor.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Knife

• Skillet or Deep pan

• Wire Rack (1/4 Pan)

• Microplane/Zester

• Citrus Juicer

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DIRECTIONS

STEP 1: DRY BRINE

• Place the pork chops on a wire rack and season both sides with the kosher salt. Refrigerate uncovered 6–12 hours.

  • NOTE: If your chops are 1 inch thick or less, skip this step.

STEP 2: PREHEAT

• Preheat a stainless pan over medium-high for 2–3 minutes until the surface reaches about 350°F–375°F.

• Preheat the oven to 400°F.

  • NOTE: For thin pork chops (1 inch or less), skip the oven step and cook entirely on the stovetop to avoid overcooking.

STEP 3: SEAR

• Immediately before cooking, pat the chops completely dry and season both sides with black pepper and garlic powder.

• Sear 2–3 minutes per side until deeply golden.

• Stand the chop on its edge to render the fat cap for 30–60 seconds.

STEP 4: OVEN

• Transfer the pan to the 400°F oven and cook until the internal temperature reaches 140°F.

• For a 1.25-inch chop, this takes about 5 minutes.

• Rest 3–5 minutes to reach a final 145°F.

• Set the chops aside while you make the sauce.

STEP 5: SAUCE

• Place the pan back over medium heat.

• Add butter, crushed peppercorns, and garlic.

• Sauté briefly until fragrant and the garlic just starts to color.

• Quickly add the remaining sauce ingredients so the garlic doesn’t burn.

• Scrape the fond and simmer until glossy and slightly thickened.

• Add the orange zest and salt to taste.

STEP 6: COAT

• Return the rested chops to the pan and toss in the sauce for 30–60 seconds. Remove and slice.

STEP 7: FINISH

• Spoon extra sauce onto the plate and place the sliced pork chops on top to keep the sear crisp.

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INGREDIENTS

Makes 4 servings

PORK CHOPS

• 4 bone-in pork chops (1.25–1.5 inches thick)

• 1½ tsp kosher salt

• 1 tsp coarse black pepper

• ½ tsp garlic powder

• Neutral oil (for searing)

ORANGE PEPPER SAUCE

• Zest of 1 orange

• 1 C fresh orange juice (from 2–3 oranges)

• 1 TBSP black peppercorns, coarsely crushed

• 1 TBSP low-sodium soy sauce

• 1 tsp sesame oil

• 3 cloves garlic, coarsely chopped

• 3 TBSP unsalted butter

• 1 tsp fresh ginger, finely grated

• 1/3 C honey

• Salt to taste

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