Pork Chops With Orange Sauce

2 seedless oranges, rinsed and dried
3 tbsp olive oil
4 boneless center-cut pork chops, each about 6 oz.
to taste salt, freshly ground black pepper
1-1/2 cups orange juice
2 tbsp each organic chicken broth or water; store-bought hoisin sauce
1 tbsp each finely chopped fresh parsley, finely chopped fresh chives

Directions

With an orange zester or a swivel-bladed vegetable peeler, remove bright orange zest from an orange, cutting into very thin strips; transfer zest to a small bowl and set aside.

With a small, sharp knife, peel oranges thickly enough to remove membrane beneath peel, exposing fruit. Holding each orange over a bowl, cut between membranes of each segment to remove fruit, letting it drop into bowl. Set orange segments aside.

Heat a heavy-bottomed skillet large enough to hold 4 pork chops over high heat. Add olive oil and swirl gently to coat bottom of skillet. When oil is almost smoking hot, generously season pork chops on both side with salt and pepper, add them to skillet. Reduce heat to medium-high; cook until chops are nicely browned on both sides and just cooked through, 4 - 5 minutes per side. Remove chops to a plate and cover with aluminum foil to keep warm.

Carefully pour off excess fat from skillet.

Carefully add orange juice to skillet and, over medium-high heat, stir and scrape with a wooden spoon to deglaze pan. Stir in chicken broth or water and hoisin sauce and continue simmering until sauce is thick enough to coat back of a spoon, about 2 minutes. Stir in reserved orange segments and zest. Arrange pork chops on individual heated serving plates. Spoon sauce and orange segments over and around each chop.

Garnish with parsley and chives and serve immediately.