- 1/2 cup fresh tangerine juice
- 1 tablespoon sambal oelek or other Asian-style chile sauce
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- Four 1 1/4-inch-thick boneless pork loin chops (2 pounds)
- Kosher salt and freshly ground pepper
- Four 1/4-inch-thick tangerine slices, for garnish
- In a small bowl, mix the tangerine juice and sambal oelek. In a large skillet, melt the butter in the olive oil over moderately high heat. Season the chops with salt and pepper and add them to the skillet. Cook the chops for 6 minutes per side, until browned and cooked through. Transfer to a plate.
- Add the tangerine slices to the skillet and cook over moderately high heat, turning once, until browned, about 1 minute. Transfer to the plate. Add the tangerine juice to the hot skillet and bring to a boil, scraping up any browned bits. Simmer the glaze until it thickens, 2 minutes. Return the pork and any accumulated juices to the skillet and turn the chops to coat them in the glaze. Transfer the pork and glaze to plates, garnish with the tangerine slices and serve.