Pork Chops with Fresh Spring Greens, Peas and Roasted Blood Orange – Christiann Koepke

These pork chops are crispy on the outside and so very juicy on the inside. They are easy to prepare and offer a surprising presentation full of vibrance.

  • Pork Chops – Ingredients
  • 4, 1-2 ”-thick bone-in pork rib chops
  • 87 g ⅓ cup + 2 tablespoon butter, separated
  • 1 teaspoon ground coriander
  • Sea salt + fresh cracked pepper
  • 8 small 2” long sprigs thyme rinsed, stems cut half way through
  • 15 g 3 garlic cloves, peeled, smashed
  • ¼ cup Sonoma Coast Pinot Noir
  • 1 handful arugula
  • 1 cup snow peas sautéed
  • 2 tablespoons olive oil
  • 1 small bunch Mint
  • 1 oz fresh lemon juice
  • 2 blood oranges sliced ¼” thick
  • Garnish:  1 cup sugar snap peas thinly sliced through lengthwise
  • Directions
  • Preheat oven to 425. Line baking sheet with one sheet of parchment paper.
  • Slice 2 blood oranges into ¼” thick slices. Spread out on the baking sheet and place in the oven for 12-15 minutes. Then flip the slices over and cook for another 5 minutes. Remove and set aside.
  • Season pork chops with salt and pepper on both sides.
  • In a large skillet over medium-high heat melt 3 tablespoons butter. Sprinkle coriander over butter, toss in thyme sprigs and stir.
  • Cook pork chops until bottom side is golden brown about 2 minutes. Turn and cook on other side for 2 minutes, turn one more time for an additional 2 minutes, for a total of 6 minutes. When just light brown, remove from pan and set aside (note: chops will finish cooking at step 9)
  • Over medium heat in same pan used in step 4 add garlic and remaining 3 tablespoons butter. Stir and allow butter to start to toast, 1-2 minutes.
  • Add pork chops back in with ¼ cup Sonoma Coast Pinot Noir. Cook without turning another 1-2 minutes at most.
  • Transfer pork chops to a side plate and cover. Reserve drippings from pan in small bowl to the side.
  • In large bowl toss arugula, snow peas, mint, olive oil and lemon juice. Season with a pinch of salt. Set aside.
  • Back over medium heat in the same skillet, melt 1 tablespoon of butter. Add snow peas, toss to coat and cook for 1-2 minutes. Pull pan from heat and set aside.
  • In a deep baking pan or beautiful platter arrange tossed greens. Lay on pork chops alongside slices of roasted blood orange and sugar snap peas.
  • Serve immediately. Store leftovers in an airtight container for up to 2 days.