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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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