Pork With Orange Sage Reduction
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6 boneless pork chops, 1-inch thick
- 3⁄4 cup orange juice (from 2 oranges)
- 1 tablespoon orange zest, grated
- 1⁄4 cup dark rum
- 2 tablespoons honey
- 1⁄2 cup ketchup
- 2 tablespoons balsamic vinegar
- 2 tablespoons onions, grated
- 1 1⁄2 teaspoons sage, dried (1 tbsp (or more)
- 1 teaspoon red pepper flakes (or to taste)
- 1 teaspoon salt
- 2 teaspoons cracked black pepper
directions
- Preheat oven to 350°F Whisk together all ingredients, except pork, in a bowl and set aside. While the flavours blend in the sauce, pan fry the pork pieces, two at a time, in a little olive oil. More fat will come out of the pork as they brown. Season both sides with a little salt and pepper. Cook long enough to form a good, seared crust on both sides. They will not be cooked through.
- Place pork in one layer in an oven-proof baking dish and pour the sauce over the meat. Bake for 30-45 minutes or until 160°F.
- Let pork rest for 5 minutes, keeping warm. Meanwhile, pour cooking liquid from pork into a saucepan and reduce over high heat to about half, until slightly thickened. This should take 5 minutes. Pour reduction over pork and serve.
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