Pork Chops with Blood Orange Sauce

When I was growing up, we ate a lot of pork chops. They were a weekly feature at the Sanagan household, and there was really only one way of cooking them. My parents used to get center-cut pork chops and spread them out in a casserole. Then, open and pour a can of Campbell’s Cream of Mushroom soup on the chops, spreading that love out all over, before baking in a 350°F oven for 45 minutes or until they were coooooooooooked. They were actually pretty good, now that I think back. However, I’ve learned a thing or two over the last twenty years and now cook my pork chops a little differently.

Pork Chops with Blood Orange Sauce
serves 4


4 pieces               center cut pork chops
to taste                salt and pepper
2 tbsp                   olive oil
3 stems                fresh thyme
1                            blood orange, segmented*
3 tbsp                   sherry vinegar
6 tbsp                   orange juice
2 tbsp                   cold butter

* Segmenting an orange is one of the first things they teach you in culinary school to practice your knife skills. Basically, you peel an orange using a knife – slice the top and bottom off to expose the meat, then using a “turning” motion strip away the peel, exposing only the meat of the fruit. Once the fruit is fully naked, carefully cut in between each citrus membrane to loosen the segments and they should pop out. If you don’t want to do all this, just peel the orange, break up the segments, and cut each in half. It’s just a little extra fiber anyways, which is only a good thing, right?


Place a large pan on a medium-high heat.

Season the pork chops liberally with salt and pepper. Drizzle the oil onto the chops. Place the chops in the pan and sear until golden brown on one side. Add the thyme to cook at the same time as the chops.

Flip the chops and repeat, searing until golden brown. Remove the chops and set on a platter to rest. Leave the thyme in the pan.

Turn the heat down to a medium heat under the same pan. Deglaze the pan with the sherry and reduce by half before adding the orange juice. Reduce the liquid by another half before adding the cold butter and the orange segments. Swirl the butter to emulsify with the juice, then pour the whole mixture over the platter of chops and serve.

It may not be mushroom soup, but I swear this is a tasty way to cook those chops!

Welcome to The Dry Age

If you come to us seeking big juicy steaks, the kind that yield up glistening fork-loads of mouthwatering, meaty bliss, then you should be excited about our new DRY-AGING FRIDGE, recently installed in the basement of the Kensington location. Now, in addition to our Côte de Boeuf and dry-age burgers, we’re able to age supply more prime cuts like rib-eyes and strip loins. That means more deliciousness for you steak holders.

For those of you who are unfamiliar with the effect of dry-aging, let’s cut to the chase without getting all science-y. Dry-aging achieves two culinary outcomes. It alters flavour, creating a more “meaty” taste. Imagine the tangy umami of aged cheese combined with a warm, nutty, popcorn-like savouriness. Sounds weird but for many steak connoisseurs, it’s the only way to fly. In addition to changing flavour, our friends the enzymes really do their magic on dry-age beef’s texture. It becomes more tender, supple, almost pillowy, without being mushy.

Deeper flavour and tender texture; that’s the dry-age experience and we’re really happy to be able to offer more of it to you.