Persimmon Pork Chops


For a supper that’s as effortless as it is impressive, turn to these juicy glazed pork chops.

Persimmon Pork Chops
Makes 4 Servings
  • ¼ cup fresh orange juice
  • 2 tablespoons sorghum syrup
  • 4 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 4 thin-cut bone-in pork rib chops
  • 1 medium red onion, sliced ¼ inch thick
  • 3 ripe but firm Fuyu persimmons, peeled and cut into wedges
  • ¼ cup fresh basil leaves
  1. In a small bowl, whisk together orange juice and sorghum syrup; reserve.
  2. In a 12-inch cast-iron skillet, heat3 tablespoons oil over medium-high heat. Sprinkle salt and pepper all over pork chops. Add chops; cook until browned, 2 to 3 minutes per side. Remove chops from pan.
  3. Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add onion and persimmons, cut side down, to skillet; cook until browned, about 3 minutes per side. Return chops to skillet.
  4. Pour orange juice mixture all over chops. Cook until liquid becomes syrupy, about3 minutes. Top with basil; serve immediately.



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