8-year-old’s drawing of my family:

Citrus-glazed pork chops with watercress

(Adapted from Bon Appetit)

Serving 5:

2 Tbs light brown sugar
1 3/4 tsp kosher salt
5 bone-in pork rib chops (about 1/2″ thick)
2 navel oranges (cut into 4 wedges each)
2 tbs canola oil
1 lemons (halved crosswise, seeds removed)
3 garlic cloves (thinly sliced)
1/4 cup mirin
1/4 cup oyster sauce
4 oz watercress
Cooked rice (optional)

To cook the pork chops:

1. In a small bowl, combine brown sugar + kosher salt.
2. Sprinkle sugar + salt mixture over pork chops on both sides.
3. In a large skillet over medium-high heat, heat 1 tbs oil.
4. Arrange pork chops on the skillet, cook undisturbed for about 2 minutes.
   • Note: if your pork chops are thicker, cook longer (e.g. 4-5 minutes for 1″-thick pork chops)
5. Turn pork chops over and cook the other side for another 2 minutes.
   • Note: if your pork chops are thicker, cook longer (e.g. 4-5 minutes for 1″-thick pork chops)
6. Transfer pork chops to plates and let rest for at least 10 minutes.

To make the citrus-glazed sauce:

1. In the same skillet that you just made the pork chops, arrange orange and lemons, cut side down, and cook over medium-high heat for about 2 minutes.
2. Transfer lemons to a plate. Set aside.
3. Turn oranges over and cook on the other side for another 2 minutes.
4. Transfer orange wedges to a plate. Set aside.
5. Reduce heat to low, add garlic + 1 tbs oil and cook until fragrant, about 1 minute.
6. Add mirin + oyster sauce + juice from 2 orange wedges + juice from 1 lemon halves.
7. Bring to a simmer, use a spoon to stir and scrap up browned bits on the skillet.
8. Remove from the heat. Set aside.

To make citrus-glazed watercress:

1. In a large bowl, mix juice from 1 orange wedges + juice from 1 lemon halves. Season with salt and pepper.
2. Toss watercress in the dressing.

To serve:

1. On a plate, put a pork chop and drizzle citrus-glazed sauce on top.
2. Divide watercress and remaining orange wedges along side chops.
3. Serve with rice.