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Satsuma & Creole Mustard Glazed Pork Chops
From Statesboro Market2Go
<p>Sweet, spicy, and savory, these pork chops are great for a super suppertime! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: louisianacookin.com (Entered by Ariana Giddens)
Serves: 4
Ingredients
1 teaspoon
Kosher salt
1/2 teaspoon
Pepper
1 pinch
Cayenne pepper
4
Bone in pork chops (1 inch thick)
1/2 cup
Satsuma juice
1 tablespoon
Honey
1 tablespoon
Creole mustard
2 teaspoons
Sherry vinegar
2 tablespoons
Unsalted butter (divided)
6
Shallots (halved or quartered)
2 sprigs
Fresh thyme
Satsuma zest strips (for garnish)
Additional fresh thyme (for garnish)
Step by Step Instructions
- Preheat oven to 350 degrees. Stir the satsuma juice, honey, mustard, and vinegar together in a bowl and set aside.
- Stir the salt, pepper, and cayenne pepper together in a bowl, then rub the mixture onto both sides of the pork chops. Melt 1 tablespoon of butter in a 12-inch cast-iron skillet over medium high heat. Brown the chops for 2 minutes on each side.
- Pour the satsuma juice mixture onto the pork chops, then add shallots and thyme. Transfer the skillet to the oven and bake for about 5 minutes. Put the pork chops & shallots onto a serving platter and keep warm.
- Return the skillet to medium high heat on the stovetop and let cook until the skillet juices have reduced & thickened. Stir in the remaining tablespoon of butter, then drizzle the pan mixture over the pork chops.
- Garnish with satsuma zest strips & fresh thyme.