Orange Pepper Pork Chops with @Made In Cookware #MadeInPartner. Pan-seared bone-in pork chops with a sticky, citrusy orange pepper pan sauce. Check out the Made In Black Friday sale by clicking the link in my bio. They have their best deals of the year with items up to 30% off. INGREDIENTS *Makes about 4 servings PORK CHOPS + 4 bone-in pork chops (1.25–1.5 inches thick) + 1½ tsp kosher salt + 1 tsp coarse black pepper + ½ tsp garlic powder + Neutral oil (for searing) ORANGE PEPPER SAUCE + Recipe on my blog (link in bio) www.CasitaMade.com/post/orange-pepper-chops DIRECTIONS + STEP 1: DRY BRINE Place chops on a wire rack and season both sides with the kosher salt. Refrigerate uncovered 6–12 hours. NOTE: If your chops are thin (1 inch or less), skip this step. + STEP 2: PREHEAT Preheat a stainless pan over medium-high for 2–3 minutes until it reaches about 350°F–375°F. Preheat oven to 400°F. NOTE: If your chops are thin (1 inch or less), skip the oven step and finish on the stovetop. + STEP 3: SEAR Immediately before searing, pat chops dry and season with pepper and garlic powder. Sear 2–3 minutes per side until deeply golden. Render the fat edge 30–60 seconds. + STEP 4: OVEN Transfer the pan to the oven and cook until internal temp is 140°F (about 3–10 minutes depending on thickness). For a 1.25-inch chop, expect around 5 minutes. Rest 3–5 minutes to reach a final 145°F, then set the chops aside. + STEP 5: SAUCE Return the pan to medium heat. Add butter, peppercorns, and garlic. Sauté briefly until fragrant and the garlic just starts to color. Quickly add the remaining sauce ingredients so the garlic doesn’t burn. Scrape the fond and simmer until glossy. + STEP 6: COAT Add the rested chops back into the pan and toss in the sauce for 30–60 seconds to coat. Remove and slice. + STEP 7: FINISH Spoon extra sauce on the plate and set the sliced pork chops on top. - @ryanmichaelcarter