American Pork Chops with Clementine, Sage, Thyme, and Garlic Reduction

by Frou Frou Feliz

I was going to make duck and ended up picking up a vintage 1953 edition of the Joy of Cooking. I came upon the pork chops with apple recipe, very Mid Century American. I decided to make a version of the 1950s vintage dish, but updated, e.g. what was in the fridge an on the counter top. This Pork Chops with Clementine, sage, thyme, and garlic reduction works nicely with avocado and boiled potato as a side. Very homey and fresh.

Ingredients:
2 center cut pork chops, seasoned with sea salt and pepper
1 tablespoon bacon fat
2 tablespoons butter
1 clove garlic sliced paper thin into medallions
1/4 teaspoon fresh thyme, picked of the stem
1/4 teaspoon sage, diced fine
2 clementine oranges
2 small boiled potato (yukon, purple or red)
1 avocado, sliced lengthwise

Season pork chops with salt and pepper and let sit for half an hour while prepping other ingredients. Warm up a heavy skillet or pan on medium heat. Add bacon fat and 1 tablespoon of the butter. When they have melted, place pork chops in the pan to cook 3 minutes. Flip pork chops. Add herbs. Cook the second side for 3 minutes. Remove pork shops and place them on a plate. Turn heat to high. Add clementines to pan and add 1/4 cup water. Turn flame to medium when the liquid boils. Remove clementine from flame. Reduce liquid by half. Arrange pork chops, avocado and boiled potato on plates. Drape clementines over and poor thickened reduction sauce over everything. Enjoy.