Pork With Orange Sauce

• 2 pounds country-style pork ribs, or boneless steaks cut from shoulder, about 3/4 to 1 inch thick
• Salt and pepper
• 1 1/2 cups freshly squeezed orange juice
• 1/4 teaspoon cayenne, or to taste
• 1 teaspoon ground cumin
• 1 shallot, minced
• Vinegar or fresh lemon or lime juice, if necessary
• 1 teaspoon grated orange rind
• 1/4 cup chopped fresh parsley leaves

1. Heat oven to 450 degrees or heat broiler, adjusting rack so that it is about 4 inches from heat source.
2. Put an ovenproof skillet large enough to hold pork in one layer on stove top and turn heat to high.
3. Sprinkle meat with salt and pepper.
4. Brown meat quickly on both sides, then transfer skillet to oven or broiler.
5. Meanwhile, combine orange juice, cayenne, cumin and shallots in a small saucepan and turn heat to medium.
6. Cook, stirring, until it reduces to about 1/3 cup; taste and add salt as necessary, a touch more cayenne and cumin if you like, and some vinegar or lemon juice if sauce lacks acidity.
7. If broiling, turn meat once; if roasting, don't bother.
8. When meat is firm but not tough and a little pink in center (about 10 minutes if broiling, 15 if roasting), remove it to a platter.
9. Combine orange rind with parsley.
10. Spoon sauce over meat, then top with orange rind-parsley mixture.
11. Serve.

countrystyle pork, salt, freshly squeezed orange juice, cayenne, ground cumin, shallot, vinegar, orange rind, parsley

Taken from cooking.nytimes.com/recipes/7272 (may not work)