Pork and citrus are a good combination, and the miel de maguey adds a dimension of sweetness without overwhelming the bright flavor of the orange. Smoked pork chops are popular in Mexico, but unsmoked chops (chuletas naturals) would also be good with this sauce.
- 6 pork chops, smoked or natural
- vegetable oil for sautéing chops
- 2 tablespoons butter
- 1 tablespoon flour
- 1 ½ cups chicken broth
- zest and juice of 1 orange
- 1 tablespoon miel de maguey
Sauté the pork chops, seasoned with salt and pepper, in vegetable oil until cooked through.
Meanwhile, melt butter in a saucepan, add flour and stir until combined. Add broth, whisking constantly to prevent lumps, cooking at a low boil for 3 minutes. Add the orange zest and juice, stirring to combine.
Remove from heat and stir in the miel de maguey. Add salt to taste. Plate the chops on a mirror of sauce, or drizzle the sauce over them, serving any remaining sauce on the side. Serves 6.
Miel de maguey: an ancient Mexican sweetener brings hope to modern villagers