Marmalade provides pectin to give the glaze syrupy body and balances the sweet orange juice with a touch of pleasant bitterness.
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
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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Ingredient search: Pork chops + orange marmalade. That is how I found this excellent recipe. (Love that feature!) I didn't use the full amount of marmalade and used a little 'real" maple syrup instead. I used several shallots too instead of red onion. I was worried about burning of the sugars so I added some chicken broth to the mixture. It was perfect! It provided more of a saucy glaze that we all loved. Served with brown rice and steamed broccoli. Keeper.
I didn't have the marmalade and opted to use a little Asian orange sauce in place of it. Worked out just fine. Did take longer to cook and thicken when doubling the sauce. I myself could have drank it, it was so good; while my hubby didn't care for a lot of it, just a hint of it. Will do next time without doubling :) This would would beautifully on a pork tenderloin as a finishing glaze as well <3
This was so good! I doubled the sauce ingredients, except instead of doubling the OJ, I added 1/2 cup chicken broth. I also mixed a tablespoon of corn starch with the lime juice at the end to thicken the sauce a bit. It was delicious over jasmine rice.
Unfortunately, the full 10 minutes in the oven was a little much and the chops came out dry. Next time, I'll try 5-6 minutes. The sauce is delicious. I served this with roasted garlic couscous and steamed green beans.