Instructions

1. Add the oil to the skillet and return to medium-high heat until shimmering. Add the shallots and cook until softened, about two minutes. Stir in the garlic and chipotle chili and cook until fragrant, about 15 seconds. Stir in the orange juice, chopped orange, and sugar, scraping up any browned bits, and simmer until thickened, about five minutes. Stir in any accumulated meat juice. Off the heat stir in the parsley and season with salt and pepper to taste. Spoon the sauce over the steaks or chops before serving.