5 tangerines 3 teaspoons gf Asian style chile sauce 1 Tablespoon unsalted butter 1 Tablespoon olive oil 4 boneless pork loin chops Salt and freshly ground black pepper
Squeeze the juice from 4 tangerines (you should get about 1/2 cup). In a small bowl, combine the tangerine juice and the chile sauce; set aside.
Season the pork chops with salt and freshly ground black pepper. Heat the butter and oil in a large skillet over medium high heat. Add the pork chops and cook for about 5-6 minutes per side or until browned and cooked through. Transfer pork chops to a plate and tent with foil to keep warm.
Peel the remaining tangerine. Add the tangerine slices to the skillet and cook over medium high heat, turning once, until browned on both sides, about 1 minute. Transfer to a plate. Add the tangerine-chile mixture to the skillet and bring to a boil, scraping up any browned bits on the bottom of the pan. Simmer until the liquid reduces and thickens slightly, about 3 minutes.
Return the pork and any accumulated juices on the plate to the pan and turn the chops to coat with the glaze. To serve, top the pork chops with the browned tangerine slices and spoon sauce over the top.