Orange-Mustard Glazed Pork Chops
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.
- 1/2 cup fresh orange juice about 2 oranges
- 2 tbsp orange marmalade
- 1 tbsp whole-grain mustard I used Dijon
- 1 tbsp canola oil
- 4 6 oz bone-in pork loin chops 1 inch thick
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- 1 medium red onion sliced or cut into 1/2 inch wedges
- 2 tbsp fresh lime juice
- Preheat oven to 425 degrees.
- 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.
- 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.
- 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.