Fruit-Glazed Roasted Pork-Chops

Thick-cut pork chops get a glossy Asian-inflected makeover here, brushed with a glaze of orange marmalade, soy sauce, lemon juice, ginger, and a whisper of star anise. Sticky, caramelized, and boldly flavored.

The technique starts with a quick sear in garlic-infused oil (made by steeping a peeled garlic clove in vegetable oil overnight). That sear builds a golden crust that holds up through the long roast.

Two-inch-thick boneless chops are the target. Anything thinner dries out over the 80 minutes of oven time needed to let the glaze caramelize properly. A 350°F (175°C) oven cooks through gently.

The glaze goes on only after the first 40 minutes of roasting. Brush thickly, turn, brush the other side, and return to the oven. Basting every 15 minutes builds up sticky layers of shine and flavor. The key is not brushing the glaze on before roasting begins, sugars in the marmalade would burn long before the meat cooks through.

Serve with jasmine rice, a simple green vegetable, and any leftover glaze drizzled over the top.

Chef Tips

• Make the garlic oil a day ahead, flavor needs time to infuse.
• Pat chops dry before searing for the best crust, moisture steams instead of browns.
• Use a pan that will not scorch drippings, foil-lined metal roasting pans clean up easily.
• Rest chops 5 minutes after roasting, juices redistribute through the meat.

Variations

• Substitute apricot preserves for orange marmalade for a softer, fruitier glaze.
• Swap ground ginger for freshly grated for brighter heat.
• Add a teaspoon of sriracha to the glaze for a spicy lift.