Orange Glazed Pork Chops with Garlic-Sage Pan Sauce

Thick, juicy, and full of flavor thanks to fresh Florida Oranges - these pork chops have it all! Brine at least four hours for best results.

Course Main Course

Cuisine American

Keyword Orange Spiced, Pan Seared, Pork Chops

Prep Time 20

Cook Time 20

Chill 4

Total Time 4 40

Servings servings

Calories 287kcal

Combine the salt, brown sugar, peppercorns, ginger, and star anise in a saucepan. Add the water and whisk together to combine. Bring to a boil then remove from heat, allowing ingredients to steep 10 minutes and cool slightly.
Add the ice to a large bowl or food storage bin. Pour the heated brine and whisk to cool quickly, allowing the ice to fully melt.
Squeeze the quartered Florida Oranges into the brine mixture, adding the rinds. Finally, place the pork chops in the brine and fully cover. Seal and store in the refrigerator for at least four hours (or up to 8 hours overnight).

Remove the pork chops from the brine and pat dry. Heat the butter in a large cast iron pan or skillet. Add the pork chops, searing 5-6 minutes on each side.
Remove the pork chops from the pan and tent with foil. Verify the internal temperature of the pork chops reaches 145 degrees F after carryover cooking.
Meanwhile, combine the cornstarch with the chicken broth to create a slurry, then combine with the remaining ingredients. Reduce the heat to medium-low, then add the liquid and deglaze the pan. Allow to heat until thickened and fragrant, then return the cooked pork chops to the pan.
Turn to coat with the sauce or spoon the sauce over the pork chops. Garnish with additional sage and orange slices, if desired. Serve immediately.

For best results, avoid overcrowding the pan to retain heat. If needed, cook in batches (two at a time).