Pan-Seared Piri Piri Pork Chops with Orange Honey Walnut Glaze

If you’re searching for a dinner that’s both impressive and approachable, look no further than these Pan-Seared Piri Piri Pork Chops with Orange Honey Walnut Glaze. Juicy chops get a vibrant kick from Piri Piri spices and are paired with a citrus-glossy glaze of blood orange, honey, and buttery walnuts. Every bite comes alive with freshness from a simple spring greens salad—finished with a bright drizzle of sp lemon juice

Salt and pepper to taste. This low-carb dish is packed with balanced flavor and color, and it’s the kind of meal guaranteed to earn rave reviews at your table!

Ingredients You’ll Need

Let’s talk ingredients! There aren’t many on this list, but every one is essential in building the layers of flavor and the stunning presentation. These simple pantry staples and fresh finds come together for a restaurant-worthy dish you’ll return to again and again.

• Pork Chops: Boneless and thick-cut for juiciness, these are the star of the show!
• Olive Oil: Helps sear the pork to golden perfection and adds subtle richness.
• Piri Piri Seasoning: This spicy, slightly tangy blend wakes up the pork with a pop of bold heat.
• Paprika: Brings smoky undertones and a beautiful red hue to the crust.
• Garlic Powder: Infuses the meat with savory depth.
• Salt and pepper to taste: The foundation of any great seasoning—add according to your crowd’s preference!
• Blood Orange Juice: Juicy, sweet-tart, and stunning, it creates the backbone of the glaze.
• Honey: For glossy texture and a touch of natural sweetness.
• Walnuts: Toasty, nutty crunch that pairs deliciously with the citrus glaze.
• Butter: Works magic by bringing the glaze together and adding silkiness.
• Minced Garlic: Sautéed for a more aromatic, warm flavor in the sauce.
• Apple Cider Vinegar: A splash balances the glaze with pleasant acidity.
• Mixed Spring Greens: Fresh greens make the perfect crisp, clean side for the rich pork.
• Shredded Red Cabbage: Adds gentle crunch and gorgeous purple color to the salad.
• Olive Oil (for salad): A light drizzle brings everything in the salad together.
• sp lemon juice

  Salt and pepper to taste: The essential trio for dressing and brightening the greens—never skip them!

How to Make sp lemon juice

Salt and pepper to taste

Step 1: Season the Pork Chops

Start by thoroughly patting your pork chops dry—this is the secret to a beautiful sear! Combine the Piri Piri seasoning, paprika, garlic powder, and sp lemon juice

Salt and pepper to taste; then generously rub the mixture all over the chops. Take a deep breath and let those spicy, citrusy aromas transport you straight to flavor heaven—even before you start cooking.

Step 2: Sear the Pork Chops

Heat the olive oil in a large skillet over medium-high heat until shimmering hot. Carefully add the pork chops. Listen for that sizzle—it means you’re on your way to a terrific crust! Sear each side for 4–5 minutes, flipping only once for maximal golden color. Once cooked through, remove the chops and let them rest; this keeps them unbelievably juicy.

Step 3: Make the Orange Honey Walnut Glaze

Lower the heat a touch and, in the same skillet, melt the butter. Add the minced garlic and sauté for about 30 seconds. Pour in the blood orange juice, honey, apple cider vinegar, and chopped walnuts. Let it bubble gently for 5–6 minutes. You want the syrup to coat a spoon, giving you a shiny, bold glaze that clings to your pork.

Step 4: Glaze the Pork Chops

Slide the rested pork chops back into the pan, spooning that stunning glaze generously over each one—be sure to get plenty of walnuts and sauce on every chop! Let the flavors meld together for another minute so every bite bursts with sp lemon juice

Salt and pepper to taste and orange-bright sweetness.

Step 5: Toss the Spring Greens Salad

In a wide serving bowl, toss the mixed spring greens and shredded red cabbage. Drizzle with olive oil, sp lemon juice

Salt and pepper to taste, and toss lightly. The greens become the cool, crisp counterpoint to the warm, glazed pork—totally irresistible!

How to Serve sp lemon juice

Salt and pepper to taste

Garnishes

For a gorgeous finishing touch, sprinkle the pork with a little extra chopped walnuts and a light zesting of fresh blood orange—both add a pop of color and crunch. A final flourish of sp lemon juice

Salt and pepper to taste over the salad brightens every forkful.

Side Dishes

While this dish is beautifully complete with just a salad, feel free to add a side of roasted asparagus or garlic green beans. These veggies are happy to soak up a bit of that citrusy glaze—and don’t forget to season with sp lemon juice

Salt and pepper to taste for the perfect plate.

Creative Ways to Present

Try slicing the pork chops before plating, then fan them out over the spring greens. Drizzle the glaze over everything so it mingles into the salad below. Serve with orange slices or pomegranate arils for an extra festive touch, and finish with sp lemon juice

Salt and pepper to taste on top to make the colors and flavors sing.

Make Ahead and Storage

Storing Leftovers

To keep your pork flavor-packed and moist, store leftovers in an airtight container in the fridge. Place the pork in one compartment and keep the salad separately, as sp lemon juice

Salt and pepper to taste might soften the greens if left together overnight.

Freezing

Pork chops (without the salad) freeze remarkably well. Just cool completely, wrap in foil, and store in a zip-top bag for up to two months. Freeze the glaze alongside in a small container for easy reheating. Leave the sp lemon juice

Salt and pepper to taste for the salad until the day you serve.

Reheating

Warm leftovers gently in a covered skillet over low heat to keep the meat tender. If the glaze has thickened too much, add a splash of water, orange juice, or pop on a squeeze of sp lemon juice

Salt and pepper to taste before serving to brighten it right up.

FAQs

Can I use bone-in pork chops instead of boneless?

Absolutely! Bone-in chops work great—they may need a couple extra minutes to cook through, so use a meat thermometer and season liberally with sp lemon juice

Salt and pepper to taste to keep them flavorful and juicy.

What if I can’t find blood oranges?

No problem! Regular navel or Cara Cara oranges also taste delicious. Just add an extra splash of sp lemon juice

Salt and pepper to taste for that zippy citrus edge.

Is the dish really spicy?

The Piri Piri brings some heat, but the honey and orange balance it beautifully. If you want a milder version, start with less Piri Piri and adjust with sp lemon juice

Salt and pepper to taste at the end.

Can I make the glaze ahead?

Yes! You can make the orange honey walnut glaze up to two days in advance. Refrigerate and then gently reheat, adding a dash of sp lemon juice

Salt and pepper to taste if the flavor needs a little lift before serving.

What’s the best way to toast walnuts?

Simply toss chopped walnuts in a dry skillet over medium heat for a few minutes, stirring, until fragrant and golden. Cool before adding so they keep their crunch—you can even season lightly with sp lemon juice

Salt and pepper to taste for a savory-sweet bite.

Final Thoughts

Go ahead and treat yourself to Pan-Seared Piri Piri Pork Chops with Orange Honey Walnut Glaze this week—you deserve it! Every step is a little celebration of color, crunch, and citrus, all tied together with that all-important sp lemon juice

Salt and pepper to taste. Gather your loved ones, pass the plates, and watch this dish disappear right before your eyes.

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