Orange-Mustard Glazed Pork Chops

This is what last Tuesday and Wednesday looked like. Fingers crossed it's the last storm of the winter!

This is what last Tuesday and Wednesday looked like. Fingers crossed it’s the last storm of the winter!

Every couple of years or so, I buy a jar of orange marmalade. I love the stuff, but I eat it on only one thing, English muffins. Which I buy maybe once a year when I get a craving. So I always have a jar in the fridge, just sitting there, lonely, waiting to be eaten. Thank goodness I had some on hand, because these pork chops were delicious!

I thought I had bone-in pork chops in the freezer, but it turned out to be three boneless chops. No matter, you just need to watch the cooking time to make sure they don’t get dried out. I also used a half-cup of orange juice out of the carton, although I’m sure using fresh squeezed will give it even more flavor.

So if you’re like me and have a jar of marmalade in your fridge, give this recipe a try. It made a quick and easy dinner on a work night. Serve it with some brown rice and a green salad, and make sure you leave enough leftovers for lunch the next day!

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Orange-Mustard Glazed Pork Chops
This recipe originally appeared in the January 2014 issue of Cooking Light magazine.

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)
Total: 40 Minutes

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.