You’ve heard me say it — Satsumas are one of my favorite parts of the holiday season. Ripening on southern trees between Thanksgiving and Christmas, they are thoroughly seasonal, but refreshingly light and fruity in between gravy-covered meals. Tonight, alongside a nice Satsuma mulled cider, we had lovely thick pork chops with a spicy Satsuma marmalade. With smashed red potatoes and lightly-dressed greens, it’s almost healthy … we’ll be in our bunks in no time.
Pork Chops with Satsuma-Horseradish Marmalade
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For Brine/Chops:
2 tablespoons brown sugar
1 tablespoon kosher or sea salt
1 tablespoon soy sauce
5 allspice berries
1 star anise pod
1/2 teaspoon whole black peppercorns
1 bay leaf
2-4 (10-12 ounce) T-bone pork chops
Salt and pepper
For Marmalade:
6 satsumas (or large tangerines)
1-1/2 cups sugar
1 small onion, diced
3 roma tomatoes, peeled, seeded, and diced
3-4 tablespoons apple cider vinegar
2 teaspoons grated fresh ginger
1-2 tablespoons prepared horseradish
1 tablespoon ketchup
Salt
Place brine ingredients in a saucepan and add three cups water; bring this to a boil, whisking to dissolve sugar and salt, then simmer for about five minutes. Remove the brine and cool it completely, stirring occasionally. When cool, pat the chops dry and place in a Ziploc bag with the brine; seal and place in a bowl in the icebox for at least four hours or overnight, flipping at least once.
To make the marmalade, juice two of the satsumas, removing seeds. Grate the zest of the remaining four satsumas, then peel and cut the flesh into smallish pieces, removing seeds and reserving juice. Place juice, zest, and pieces in saucepan with sugar, onion tomatoes, vinegar, ginger and one cup water, and bring to a boil, stirring to dissolve sugar. Simmer over low, stirring occasionally, 30-45 minutes.
When thickened and almost syrupy, stir in horseradish to taste, then add ketchup. Season with salt and cool.
Pork Chops with Satsuma-Horseradish Marmalade
Ingredients
- 2 tbsp brown sugar
- 1 tbsp salt
- 1 tbsp soy sauce
- 5 allspice berries
- 1 star anise pod
- 1/2 tsp whole black peppercorns
- 1 bay leaf
- 2-4 10 oz T-bone pork chops
- 6 Satsumas
- 1-1/2 cups granulated sugar
- 1 small onion, diced
- 3 plum tomatoes, peeled, seeded and diced
- 3-4 tbsp apple cider vinegar
- 2 tsp grated fresh ginger
- 1-2 tbsp prepared horseradish
- 1 tbsp ketchup
Instructions
- To make the brine, put first seven ingredients in a saucepan with three cups water; bring to a boil, whisking to dissolve sugar and salt, reduce heat and simmer for about five minutes. Cool completely, stirring occasionally, then pat chops dry and put them in a Ziploc bag with the brine. Seal and place in a bowl in the icebox for at least four hours and up to overnight, flipping at least once.
- To make marmalade, juice two Satsumas, removing seeds. Zest the other four Satsumas, then peel and cut the flesh into small pieces, removing seeds and reserving juice. Place juice, zest, pieces, sugar, onion, tomotoes, vinegar, ginger and 1 cup water in a saucepan. Bring to a boil, stirring to dissolve sugar, then simmer over low heat, stirring occasionally, for 30-45 minutes. When thick and almost syrupy, stir in horseradish to taste, then add ketchup and adjust salt to taste.
- When ready to serve, remove chops from the brine and pat dry. Let sit 20 minutes, then season with salt and pepper and sear, grill or broil for five-six minutes per side, or until they register 140 degrees at their thickest spot. Serve hot with marmalade on the side.
