15-Minute Pan-Seared Chuletas with Ancho-Orange Pan Sauce

Instructions

1. 1

   Mom math: mix your liquid before the pork hits the heat, because thin chuletas move fast. In a small cup, stir together 0.5 cup fresh orange juice, 1 tbsp apple cider vinegar, 1 tsp ancho chile powder, and 1 tsp honey.

   2 min

   Tip: Have this cup sitting right next to the stove so you're ready to deglaze instantly.

2. 2

   Pat 4 thin-cut bone-in pork chops totally dry with a paper towel. If you don't pat them dry, they will steam instead of sear, and we want a crust! Season them aggressively with 1 tsp Kosher salt and 0.5 tsp black pepper.

   2 min

   Tip: Don't trim the fat edges; they render down and give our pan sauce all its rich, savory magic.

3. 3

   Heat 1 tbsp neutral oil in a large skillet over medium-high heat until it shimmers. Drop the chops in. Let them sear undisturbed until beautifully golden on the bottom, then flip and cook the other side. They are thin, so they only need about 2 to 3 minutes per side. Move them to a plate.

   6 min

   Tip: Do this in batches if your pan is crowded. Crowded meat equals gray meat.

4. 4

   While the pork is searing, let's make a crunchy landing pad. Toss 2 cups red cabbage and 4 radishes with 1 tbsp fresh lime juice and a pinch of salt. Set aside so the acid can slightly pickle the cabbage.

   3 min

   Tip: You can massage the cabbage slightly with your hands to soften it up.

5. 5

   Turn the skillet heat down to medium. Leave whatever pork fat is in the pan. Toss in 1 clove garlic and 1 tbsp tomato paste. Mash the paste around for about 30 seconds until it smells deeply savory and darkens slightly.

   1 min

   Tip: This step cooks the raw, tinny flavor out of the tomato paste and builds our flavor base.

6. 6

   Here is where the magic happens. Pour in your orange juice mixture. It will bubble furiously. Use a wooden spoon to scrape up all those gorgeous, golden pork bits from the bottom of the pan. Let the sauce reduce until it looks sticky and glossy.

   3 min

   Tip: If the sauce reduces too quickly and gets gummy, just splash in a tiny bit of water or more orange juice to loosen it.

7. 7

   Turn off the heat. Swirl in 1 tbsp unsalted butter until melted. Taste it-then decide. Does it need a tiny pinch more salt? Slide the pork chops back into the pan just to coat them in that beautiful ancho-orange glaze. Serve immediately over the crunchy slaw with extra lime wedges. Andale, dinner is ready.

   2 min

   Tip: Pour any resting juices from the pork plate right back into the pan. That's liquid gold.