Citrus-Glazed Pork Chops With Watercress

Quick-cooking pork chops can be a great weeknight-friendly option and here we lean on the power of sugar to help create a speedy sweet-and-salty citrus pan sauce that feels a lot more dressed-up than it is. A little brown sugar on the pork chops gives you a perfectly caramelized brown crust on each side. Cut citrus pieces get seared in the pork’s drippings until lightly charred, adding a slight smokiness to the dish. Mirin and oyster sauce are the deglazing agents, providing the sauce’s backbone. Juice from the reserved citrus becomes a simple dressing for a peppery watercress salad. If you use thicker pork chops, return them to the pan to finish cooking and ensure that they remain juicy.