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.
Ingredients
- 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
