MEXICAN GRILLED PORK CHOPS RECIPES

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ORANGE-MUSTARD GLAZED PORK CHOPS RECIPE | MYRECIPES



Orange-Mustard Glazed Pork Chops Recipe | MyRecipes image

Marmalade provides pectin to give the glaze syrupy body and balances the sweet orange juice with a touch of pleasant bitterness.

Provided by Grace Parisi

Total Time 40 minutes

Yield Serves 4 (serving size: 1 chop, about 3 onion wedges, and about 3 tablespoons sauce)

Number Of Ingredients 10

½ 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)
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 rosemary sprigs
1 medium red onion, cut into 1/2-inch wedges
2 tablespoons fresh lime juice

Steps:

  • 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.

Nutrition Facts : Calories 303 calories, CarbohydrateContent 14 g, CholesterolContent 117 mg, FatContent 9.9 g, FiberContent 0.7 g, ProteinContent 38 g, SaturatedFatContent 2.2 g, SodiumContent 316 mg

ORANGE-MUSTARD GLAZED PORK CHOPS RECIPE | MYRECIPES



Orange-Mustard Glazed Pork Chops Recipe | MyRecipes image

Marmalade provides pectin to give the glaze syrupy body and balances the sweet orange juice with a touch of pleasant bitterness.

Provided by Grace Parisi

Total Time 40 minutes

Yield Serves 4 (serving size: 1 chop, about 3 onion wedges, and about 3 tablespoons sauce)

Number Of Ingredients 10

½ 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)
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 rosemary sprigs
1 medium red onion, cut into 1/2-inch wedges
2 tablespoons fresh lime juice

Steps:

  • 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.

Nutrition Facts : Calories 303 calories, CarbohydrateContent 14 g, CholesterolContent 117 mg, FatContent 9.9 g, FiberContent 0.7 g, ProteinContent 38 g, SaturatedFatContent 2.2 g, SodiumContent 316 mg

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