Paleo Orange Chipotle–Glazed Pork Chops
Why This Recipe Works
Quick-cooking boneless pork chops make a great weeknight meal, and a tangy-sweet glaze is an easy way to boost the flavor of this mild cut. To prevent our skillet-browned chops from curling as they cooked, we made a few slashes through the fat and silverskin. We didn’t want to spend extra time brining or marinating our chops, so we seared them over medium-high heat and then gently simmered them in a simple glaze made from orange juice, coconut sugar, lime zest and juice, and chipotle chile powder, which infused the chops with flavor and kept them from drying out. Once the chops were done, we let them rest while we reduced the glaze until it was thick and glossy, but not overly syrupy. We added the juices from the rested meat to give the glaze a savory backbone. Be careful not to overreduce the glaze in step 4. If the glaze thickens to the correct consistency before the chops reach 145 degrees, add a few tablespoons of water to the skillet.