HOT HONEY-GLAZED PORK CHOPS

  • 1 tsp cayenne pepper (instead of the Calabrian)
  • ¾ cup plus 1 TBS orange juice plus one small naval orange sliced into half moons
  • ¼ cup plus 2 TBS honey, divided
  • 4 bone-in rib-cut pork chops
  • 2 TBS canola oil (divided
  • 1/3 cup sliced shallots 
  • 2 TBS sliced garlic cloves 
  • 1 ¼ cup chicken broth
  • 1 TBS Dijon mustard
  • 1 TBS flour
  • 2 TBS cold unsalted butter cut into cubes
  • 2 tsp fresh thyme leaves for topping or 1 tsp dried

Whisk together 1 tsp oil, cayenne, ¾ cup OJ, 2 TBS honey and a dash of salt in a small bowl. Pour into a large Ziplock bag with the pork chops and chill for at least one hour. Slice shallots and garlic cloves, toss them with 1 TBS canola oil. Pour the chicken broth in a measuring cup and set aside. Whisk the mustard, ¼ cup honey,1 TBS OJ, and flour in a small bowl. Slice the orange into the half-moons and set aside. 

Before making pork chops, place sweet potatoes in the Ninja oven on bake at 375 for 35 minutes. Take the pork chops out of the bag and put them on a plate. Save the marinade. Pat the pork chops dry with a paper towel and season with salt and pepper. Heat 1 TBS canola oil in a large skillet on high; reduce to medium and add pork chops. Brown on each side and remove to a plate. 

Wipe out skillet and add the garlic and shallots tossed in oil. Cook until they start to soften, 2-3 minutes. Add the broth and bring to a boil, stir until slightly reduced. Add the reserved marinade and boil for 1 minute more. Add the Calabrian peppers and pork chops. Simmer for 10-12 minutes, turning once. Transfer pork chops back to plate.

Bring marinade mixture back to a boil, give the mustard, honey, OJ and flour mixture a whisk and add it to the skillet, stir before adding the orange slices and continue to stir occasionally until sauce thickens a bit. Remove from heat and stir in the butter, whisking until emulsified, about 1 minute. Season to taste. Return the pork chops to the pan, spooning sauce and orange slices over them.

Let them sit on the heat while you prepare the cooked sweet potatoes. Sprinkle pork chops with thyme and serve with sweet potatoes on the side.