Sumo Citrus Glazed Pork Chop

Sumo Citrus mandarins are basically the rockstars of the citrus world. Packed with a bright, tangy flavor that’s more sweet and satisfying than your average orange, their trademark “top-knotted” skin pretty much peels itself. It’s no wonder that in Minnesota, we eagerly await Sumo season to hit our cold January grocery store aisles. (Have you ever tried to peel an orange with wool gloves on?!)


If you’re craving a savory dish with a burst of brightness that’s as delightful as the Sumo itself, this is it. The juice from the Sumo adds a lovely sweetness, while the vinegar helps keep things from getting too syrupy. A touch of wintery sweetness and warm spice with a hint of tang — the best of both worlds! It’s also one of those wonder dishes that’s on the lighter side, yet also warm and comforting, so it leaves you feeling just the right amount of full.


We especially love this recipe because it’s so quick and easy to put together, making it the ultimate weeknight hero. Simply make your glaze, sear the pork chops and in under 30 minutes, you’ll have a dinner that’ll inspire seconds (and maybe even thirds). Perfect for those busy nights when you want something that tastes like it’s been simmering for hours.

SERVINGS

2

PREP TIME

20 min

COOK TIME

20 min

Ingredients

For the glaze:

  • ¼
    cup freshly squeezed Sumo Citrus juice
  • ¼
    cup maple syrup
  • 2
    tablespoons sherry vinegar
  • 1
    L&B Star Anise
  • 2
    L&B Cardamom Pods
  • 1
    L&B Cinnamon Stick

For the pork chop:

  • 1
    bone-in pork rib chop
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 ½
    teaspoons L&B Extra Virgin Olive Oil
  • 3
    tablespoons unsalted butter
  • Zest of one Sumo Citrus

Directions

  1. 1

    To make the glaze: In a small pot combine the Sumo Citrus juice, maple syrup, sherry vinegar, star anise, cardamom pods and cinnamon stick. Bring to a simmer and cook until the glaze is reduced by ¾ and has slightly thickened, about 10 minutes.

  2. 2

    Strain the glaze through a fine mesh strainer and set aside.

  3. 3

    To make the pork chop: Season the pork chop on both sides with salt and pepper. Heat a large skillet over high heat. Add the olive oil.

  4. 4

    When the oil starts to shimmer, add the pork chop and sear on both sides until golden brown, about 5 minutes per side.

  5. 5

    Add the butter to the pan. Once the butter has melted, baste the pork chop with the butter continuously for 3 minutes. Transfer the pork chop to a cutting board and let it rest for 5 minutes.

  6. 6

    Brush the pork chop with half of the reserved glaze. Slice the pork chop and transfer to a serving platter. Drizzle the remaining glaze over the pork chop. Garnish with Sumo Citrus zest.