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Orange-Mustard Glazed Pork Chops

Photo: Johnny Miller; Styling: Sarah Smart
Hands-on time 30 mins
Total time 40 mins
Yield Serves 4 (serving size: 1 chop, about 3 onion wedges, and about 3 tablespoons sauce)
Marmalade provides pectin to give the glaze syrupy body and balances the sweet orange juice with a touch of pleasant bitterness.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.