Orange-Mustard Glazed Pork Chops

Orange-Mustard Glazed Pork Chops Recipe
Photo: Johnny Miller; Styling: Sarah Smart
Marmalade provides pectin to give the glaze syrupy body and balances the sweet orange juice with a touch of pleasant bitterness.

Yield:

Serves 4 (serving size: 1 chop, about 3 onion wedges, and about 3 tablespoons sauce)

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 40 Minutes

Nutritional Information

Calories 303
Fat 9.9 g
Satfat 2.2 g
Monofat 4.5 g
Polyfat 1.7 g
Protein 38 g
Carbohydrate 14 g
Fiber 0.7 g
Cholesterol 117 mg
Iron 1.3 mg
Sodium 316 mg
Calcium 47 mg

Ingredients

1/2 cup fresh orange juice (about 2 oranges)
2 tablespoons orange marmalade
1 tablespoon whole-grain mustard
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
2 rosemary sprigs
1 medium red onion, cut into 1/2-inch wedges
2 tablespoons fresh lime juice

Preparation

1. Preheat oven to 425°.

2. Combine 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 rosemary and onion to pan. Pour juice mixture over pork; bake at 425° for 10 minutes or until a thermometer registers 140°. Place onion and rosemary on a platter. Return pan to medium-high heat; add lime juice. Cook 4 minutes or until liquid is syrupy. Add pork to platter; drizzle with sauce.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Grace Parisi,

January 2014
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