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. Strain the glaze through a fine mesh strainer and set aside.
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. When the oil starts to shimmer, add the pork chop and sear on both sides until golden brown, about 5 minutes per side.
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. 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.
Shop Ingredients
Directions
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. Strain the glaze through a fine mesh strainer and set aside.
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. When the oil starts to shimmer, add the pork chop and sear on both sides until golden brown, about 5 minutes per side.
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. 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.