Glazed Pork Chops Chef Alan Sklar of De Lux Farms | San Diego, CA

This dish balances citrus orange fruit with savory aromatics. The Perfect Purée Orange and Ginger bring natural sweetness and a gentle heat that perfectly complement juicy pork chops. A fresh herb salad with citrus dressing cuts the richness for a complete restaurant-worthy plate.

Ingredients for Pork Chops:
• 4 bone-in pork chops (1–1.25 inches thick)
• 1 tbsp. olive oil
• salt and black pepper, to taste
• ½ cup The Perfect Purée Orange Zest, thawed
• 2 tbsp. The Perfect Purée Sweet Ginger, thawed
• ¼ cup rice vinegar
• 3 tbsp. honey
• 1 tbsp. soy sauce
• 1 tsp. Dijon mustard

Ingredients for Herb Salad:
• 1 cup arugula
• ½ cup flat-leaf parsley leaves
• ½ cup mint leaves
• ¼ cup thinly sliced red onion
• juice of ½ lemon
• 1 tbsp. olive oil
• salt and pepper, to taste

Method for Pork Chops:
In a saucepan, combine The Perfect Purée Orange and Ginger, rice vinegar, honey, soy sauce, and Dijon mustard. Simmer 5 to 7 minutes until glossy and slightly thickened. Pat chops dry and season with salt and pepper. Heat olive oil in a skillet and sear 3 to 4 minutes per side until golden and internal temperature reaches 145°F. Brush generously with orange-ginger glaze during the final 2 minutes. Rest 5 minutes.

Method for Herb Salad:
Toss arugula, parsley, mint, and red onion with lemon juice, olive oil, salt, and pepper.

To Assemble and Serve:
Plate pork chops, drizzle with extra glaze, and serve with a mound of herb salad.