- 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
- 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
Preheat oven to 425°.
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.
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.
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