What you'll need
Ingredients
- 4 bone-in pork rib chops or center-cut chops, 1/2 to 3/4 inch thick
- 1 teaspoon olive oil plus 1 additional tablespoon
- 1 teaspoon ground cumin
- 1/2 teaspoon sugar
- 2 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- 3/4 cup orange juice
- 1 tablespoon maple syrup
The method
Directions
- 01
Rub each chop with 1/4 teaspoon oil and sprinkle with salt, pepper, and cumin. Sprinkle one side of each chop with 1/8 teaspoon sugar.
- 02
Place chops, sugared side down, in large nonstick skillet and press meat into pan. Cook, without moving, over medium heat until lightly browned, 6 to 9 minutes. Turn chops, reduce heat to low, cover, and cook until center of chops registers 145 to 150 degrees on instant-read thermometer, 3 to 6 minutes. Transfer chops to platter, tent with foil, and let rest while making sauce.
- 03
Add remaining tablespoon oil, garlic, and pepper flakes to empty pan and cook over medium heat until fragrant, about 30 seconds. Add juice and maple syrup and simmer until slightly thickened, about 5 minutes. Tip accumulated juices from platter with chops into skillet, cook 1 minute, season with salt and pepper, and pour sauce over chops. Serve.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
This is a quick and easy recipe that pairs well with the rustic mashed potatoes that were featured on One For The Table - http://bit.ly/6ePKz5 . Cook’s Country suggests starting the pork chops in a cold skillet, which allows them to heat up slowly and hold…
Ingredients
- 4 bone-in pork rib chops or center-cut chops, 1/2 to 3/4 inch thick
- 1 teaspoon olive oil plus 1 additional tablespoon
- 1 teaspoon ground cumin
- 1/2 teaspoon sugar
- 2 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- 3/4 cup orange juice
- 1 tablespoon maple syrup
Cook Like James · The method
Directions
- 1
Rub each chop with 1/4 teaspoon oil and sprinkle with salt, pepper, and cumin. Sprinkle one side of each chop with 1/8 teaspoon sugar.
- 2
Place chops, sugared side down, in large nonstick skillet and press meat into pan. Cook, without moving, over medium heat until lightly browned, 6 to 9 minutes. Turn chops, reduce heat to low, cover, and cook until center of chops registers 145 to 150 degrees on instant-read thermometer, 3 to 6 minutes. Transfer chops to platter, tent with foil, and let rest while making sauce.
- 3
Add remaining tablespoon oil, garlic, and pepper flakes to empty pan and cook over medium heat until fragrant, about 30 seconds. Add juice and maple syrup and simmer until slightly thickened, about 5 minutes. Tip accumulated juices from platter with chops into skillet, cook 1 minute, season with salt and pepper, and pour sauce over chops. Serve.
This is a quick and easy recipe that pairs well with the rustic mashed potatoes that were featured on One For The Table - http://bit.ly/6ePKz5 . Cook’s Country suggests starting the pork chops in a cold skillet, which allows them to heat up slowly and hold…
Ingredients
- 4 bone-in pork rib chops or center-cut chops, 1/2 to 3/4 inch thick
- 1 teaspoon olive oil plus 1 additional tablespoon
- 1 teaspoon ground cumin
- 1/2 teaspoon sugar
- 2 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- 3/4 cup orange juice
- 1 tablespoon maple syrup
Directions
- 1
Rub each chop with 1/4 teaspoon oil and sprinkle with salt, pepper, and cumin. Sprinkle one side of each chop with 1/8 teaspoon sugar.
- 2
Place chops, sugared side down, in large nonstick skillet and press meat into pan. Cook, without moving, over medium heat until lightly browned, 6 to 9 minutes. Turn chops, reduce heat to low, cover, and cook until center of chops registers 145 to 150 degrees on instant-read thermometer, 3 to 6 minutes. Transfer chops to platter, tent with foil, and let rest while making sauce.
- 3
Add remaining tablespoon oil, garlic, and pepper flakes to empty pan and cook over medium heat until fragrant, about 30 seconds. Add juice and maple syrup and simmer until slightly thickened, about 5 minutes. Tip accumulated juices from platter with chops into skillet, cook 1 minute, season with salt and pepper, and pour sauce over chops. Serve.
