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.

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Chef'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.

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Ratings & Reviews

Easy and delicious

ZacheryB
April 28, 2016
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.

GREAT!!!

Mamamaginn
March 10, 2016
We loved everything about this recipe!!!! I had pretty thick chops so the cooking time was a bit longer. 

YUMMY!

EICrabb
May 23, 2015
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 

SkinnyJeans5's Review

steponme
March 03, 2015
Loved this recipe. Made it as written.

PegandRay1's Review

EvaLou
February 25, 2015
Loved this...the chops are beautiful and the sauce is delicious! My sauce was almost nonexistant by the time I took it out of the oven so may try increasing the OJ.

Sharon10's Review

Esmith767
November 30, 2014
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.

AliceHart's Review

islandgirlejfan
November 07, 2014
N/A

EllenDeller's Review

joanfcollins
October 16, 2014
N/A

daneanp's Review

mzj01chi
August 30, 2014
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.

karicalhoun's Review

lesliefo
August 26, 2014
Made this with work steaks since that was all I had. We just about drank the juices! WOW! Everyone loved it, including my 3 and 1 1/2 year old children. I plan on making this again soon.