Citrus-Glazed Pork Chops With Watercress

• porsi: 4 servings

Bahan-bahan

2 Tbsp. light brown sugar

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more

4 1"-thick bone-in pork rib chops

2 Tbsp. vegetable oil, divided

3 Cara Cara or navel oranges, cut into 4 wedges each

2 lemons, halved crosswise, seeds removed

6 garlic cloves, thinly sliced

½ cup mirin

½ cup oyster sauce

4 oz. watercress, trimmed (about 4 cups)

Petunjuk

Mix 2 Tbsp. light brown sugar and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a small bowl to combine; sprinkle over four 1"-thick bone-in pork rib chops on both sides.

Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Working in 2 batches and adding remaining 1 Tbsp. vegetable oil between batches, cook pork chops, undisturbed, until well browned underneath, about 5 minutes. Turn pork chops over and cook until browned on other side and cooked through, about 4 minutes. Transfer pork chops to plates and let rest at least 10 minutes.

While the pork chops are resting, arrange 3 Cara Cara or navel oranges, cut into 4 wedges each, and 2 lemons, halved crosswise, seeds removed, cut side down, in same skillet (do not wipe out) and cook, undisturbed, over medium-high heat until lightly charred, about 3 minutes. Transfer lemons to a plate. Turn oranges over and cook until lightly charred on other side, about 3 minutes; transfer to same plate.

Reduce heat to low and add 6 garlic cloves, thinly sliced, to skillet. Cook, stirring, until fragrant, about 1 minute. Pour in ½ cup mirin and ½ cup oyster sauce and squeeze in juice from 4 orange wedges and 2 lemon halves. Bring to a simmer, stirring and scraping up browned bits with a wooden spoon, and cook until sauce is slightly thickened, about 3 minutes. Remove from heat.

Toss 4 oz. watercress, trimmed (about 4 cups), and juice from 4 orange wedges and remaining 2 lemon halves in a large bowl; season with salt.

Drizzle sauce over pork chops. Divide watercress and remaining 4 orange wedges alongside chops.