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Recipe by Chef Wolfgang Puck
2 seedless oranges, rinsed and dried
3 tablespoons olive oil
4 boneless center-cut pork chops, each about 6 ounces
Freshly ground black pepper
1½ cups orange juice
2 tablespoons organic chicken broth or water
2 tablespoons store-bought hoisin sauce
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
With an orange zester or a swivel-bladed vegetable peeler, remove the bright orange zest from an orange, cutting it into very thin strips; transfer the zest to a small bowl and set aside. With a small, sharp knife, peel both oranges thickly enough to remove the membrane beneath the peel, exposing the fruit. Then, holding each orange over a bowl, cut between the membranes of each segment to remove the fruit, letting it drop into the bowl. Set the orange segments aside.
Heat a heavy-bottomed skillet large enough to hold the pork chops over high heat. Add the olive oil and swirl gently to coat the bottom of the skillet. When the oil is almost smoking hot, generously season the pork chops on both side with salt and pepper and add them to the skillet. Reduce the heat to medium-high and cook until the chops are nicely browned on both sides and just cooked through, 4 to 5 minutes per side. Remove the chops to a plate and cover with aluminum foil to keep warm.
Carefully pour off excess fat from the skillet. Carefully add the orange juice to the skillet and, over medium-high heat, stir and scrape with a wooden spoon to deglaze the pan deposits. Stir in the chicken broth or water and the hoisin sauce and continue simmering until the sauce is thick enough to coat the back of a spoon, about 2 minutes. Stir in the reserved orange segments and zest.
Arrange the pork chops on individual heated serving plates. Spoon the sauce and orange segments over and around each chop. Garnish with parsley and chives and serve immediately.
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