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Martha Stewart's Pork Chops
with Soy-Orange Sauce

"To retain respect for sausages and laws, one must not watch them in the making."
~ Otto von Bismarck

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Friday, November 10, 2006

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Pork Chops with Soy-Orange Sauce
The Martha Stewart Cookbook: Collected Recipes for Every Day
by Martha Stewart, 1995, Clarkson Potter/Publishers

Makes 4 servings

3/4 cup freshly squeezed orange juice
2 tablespoons soy sauce
1 teaspoon sugar
1 garlic cloves, crushed
1/4 teaspoon freshly ground black pepper
8 sprigs of fresh thyme

8 lean (1/2-inch-thick) loin pork chops
2 tablespoons butter
2 tablespoon safflower oil

Combine the orange juice with the soy sauce, sugar, garlic, pepper, and thyme sprigs. Set aside.
With a very sharp knife, score the pork chops 1/8 inch deep in a crisscross pattern on each side. Place in a glass or stainless steel dish in a single layer. Pour the marinade over chops and let sit at least 30 minutes. Drain and reserve the marinade.
Heat the butter and oil in a large, heavy skillet until hot. Pat the chops dry and sauté them over high heat for 3 minutes on each side, browning them well.
Reduce heat to low and pour reserved marinade over chops. Cook until done, about 8 to 10 minutes longer. Remove chops to a heated platter.
Reduce the marinade in the skillet to 1/3 cup. Pour over the cooked chops and serve immediately.

Note: These pork chops are also excellent grilled over hot coals. Reduce the marinade separately in a saucepan and pour over the chops after removing
from grill.

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