I got this out of Cooking Light magazine , January/ February 2014 issue.  I have made it a couple of times, and it is delicious.  The marmalade adds a little pectin, that gives the syrupy glaze body, and helps balance the sweetness of the orange juice.


orange-mustard glaze pork chops


Orange-Mustard Glazed Pork Chops

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 4

Calories per serving: 303

Fat per serving: 99g


  • 1/2 cup fresh orange juice( about 2 oranges)
  • 2 tablespoons orange marmalade
  • 1 tablespoon whole-grain mustard ( I used Dijon)
  • 1 tablespoon canola oil
  • 4 (6-ounce) bone-in pork loin chops (1 inch thick)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium red onion sliced or cut into 1/2-inch wedges
  • 2 tablespoons fresh lime juice


  1. Preheat oven to 425
  2. Combine orange juice, marmalade, and mustard in a saucepan over medium high heat. Bring to a boil, reduce heat, and simmer 15 minutes or until syrupy.
  3. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper. Add to pan; cook 5 minutes, or until browned. Turn pork add onion to pan. Pour juice mixture over pork; bake at 425 for 10 minutes or until a thermometer registers 140.
  4. Return pan to medium-high heat; add lime juice. Cook 4 minutes or until liquid is syrupy. Serve


Recipe calls for 2 rosemary sprigs added when you add the onion. I'm not a fan of rosemary so I left it out.


Categories: Featured, Pork

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