Orange Molasses Pork Chops

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  Pork Chops, Bone-In(907g)
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  Molasses, Unsulfured(60g)
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  Orange Juice Concentrate, Frozen, Undiluted(60g)
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  Vinegar, Apple Cider(15g)
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  Mustard, Dijon(15g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Garlic powder(1g)
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  1/2 tsp salt ($0.02)
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  Vegetable oil(30g)

Instructions

1. 1Stir together the molasses, orange juice concentrate, apple cider vinegar, Dijon mustard, and garlic powder in a bowl until combined. Divide the marinade evenly between 2 large resealable bags and add 3 pork chops to each bag, ensuring they are coated. Seal and refrigerate for at least 2 hours, or up to overnight.
2. 2Heat the vegetable oil in a large heavy skillet over medium-high heat for 2–3 minutes until the surface shimmers and moves in waves.
3. 3Remove the pork chops from the bags, allowing excess marinade to drip back in; discard the remaining marinade in the bags. Working in batches if needed to avoid crowding, place the pork chops in the hot skillet.
4. 4Cook for 6–7 minutes over medium-high heat until the underside is golden brown and releases easily from the pan, then flip.
5. 5Cook the second side for 6–7 minutes over medium-high heat until golden brown and the internal temperature reaches 145°F when measured at the thickest point away from bone.
6. 6Transfer the cooked pork chops to a clean cutting board and let rest for 5 minutes while the pan juices continue to reduce into a thick sauce.
7. 7Divide the pork chops evenly into 6 airtight containers, then spoon the reduced pan sauce evenly over each portion while hot. Seal and refrigerate until ready to serve.