Calabrian chiles combined with honey make for a simple homemade hot honey marinade and glaze for these skillet-cooked pork chops.

Ingredients

• 3/4 cup plus 1 tablespoon orange juice, divided
• 2 tablespoons plus 1/4 cup honey, divided
• 2 jarred whole calabrian chiles, chopped, plus 2 teaspoons chile oil, divided
• 1 tablespoon kosher salt, divided, plus more to taste
• 4 bone-in rib-cut pork chops (about 1 inch thick) (about 2 pounds)
• 1 teaspoon black pepper
• 2 tablespoons canola oil, divided
• 2 shallots, sliced
• 4 garlic cloves, thinly sliced
• 1 1/4 cups chicken broth
• 1 tablespoon dijon mustard
• 1 whole small navel orange, sliced into half-moons
• 2 tablespoons cold unsalted butter, cut into 2 pieces
• 2 teaspoons fresh thyme leaves
• baby arugula, for serving

Directions

1. Whisk together 3/4 cup orange juice, 2 tablespoons honey, Calabrian chile oil, and 1 teaspoon salt in a small bowl. Transfer mixture to a large ziplock plastic bag; add pork chops. Seal bag, and turn to coat pork. Refrigerate for at least 1 hour and up to 8 hours.
2. Preheat oven to 425°F. Place marinated pork chops on a large plate; reserve marinade. Pat pork chops dry using paper towels. Sprinkle both sides evenly with black pepper and remaining 2 teaspoons salt.
3. Heat a 12-inch cast-iron skillet over high until starting to smoke. Reduce heat to medium. Add 1 tablespoon canola oil to skillet, swirling to coat. Add 2 pork chops; cook, undisturbed, until browned on 1 side, 3 to 4 minutes. Transfer to a plate, browned side up; repeat cooking process with remaining 2 pork chops. Set aside.
4. Wipe skillet clean. Return skillet to medium heat and add remaining 1 tablespoon canola oil, shallots and garlic. Cook over medium, stirring often, until starting to soften, 2 to 3 minutes. Add chicken broth, and bring to a boil over high. Boil, stirring often, until slightly reduced, about 1 minute. Add reserved marinade, and continue to boil for 1 minute. Reduce heat to medium; add chopped Calabrian chiles. Place pork chops in skillet, browned side up, and bake until a meat thermometer inserted into thickest portion of pork chops registers 140°F, about 12 minutes.
5. Transfer pork chops to a plate. Bring marinade mixture in skillet to a boil over medium-high. Whisk in mustard, remaining 1/4 cup honey, and remaining 1 tablespoon orange juice until combined. Add orange slices, and cook, stirring occasionally, until mixture is thickened and begins to resemble a sauce, about 4 minutes. Remove from heat; add butter, 1 tablespoon at a time, whisking until emulsified, about 1 minute. Season to taste.
6. Nestle pork chops in skillet, spooning orange slices and sauce over pork chops. Sprinkle with thyme; serve.