Squirt-Of-Orange Pork Chops
"A splash of juice and an orange marmalade brush-on gives these garlicky chops a burst of flavor. For an extra-special treat, use blood oranges in place of the regular ones."
photo by gailanng
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 large orange
- 4 boneless pork loin steaks, cut 1 inch thick
- 1⁄2 teaspoon garlic pepper seasoning
- 1⁄4 teaspoon salt
- 1⁄4 cup orange marmalade
- 2 teaspoons fresh rosemary, chopped
directions
- Cut orange in half. Cut one half of the orange into 4 wedges; set wedges aside. Squeeze juice from remaining orange half. Remove 1 Tablespoon of the juice and brush on both sides of each chop. Sprinkle chops with garlic-pepper seasoning and salt. In a small bowl combine remaining orange juice, orange marmalade, and the chopped rosemary; set aside.
- Preheat broiler. Place chops on unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 5 to 6 minutes. Turn and cook for an addition 5 to 6 minutes, brushing with orange marmalade mixture for the last 2 to 3 minutes of broiling. Chops are done when pork juices run clear or a meat thermometer inserted into center of chop registers 160 degrees.
- Serve orange wedges with chops. If desired, garnish with rosemary sprig. If desired, squeeze juice from orange wedges over chops.
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Reviews
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Congrats! Your juicy recipe is our "Recipe of the Day," featured on our homepage ! -
This was wonderful. My kids also enjoyed the pork chops so I knew it was keeper. I have never thought of combining orange and rosemary, but it was excellent. Thanks for posting this! -
Wow! What a tasty dish! The pork chops were perfectly cooked, and the marmalade sauce was just sweet enough for DH's and my taste. Our 13-month-old daughter enjoyed her portion as well! The only variations I made were using orange juice instead of a fresh orange and using garlic powder + ground black pepper instead of garlic pepper seasoning--simply because these ingredients were not on hand. When broiling the pork chops for the last 3 minutes with the marmalade sauce, the marmalade bits crisped nicely atop the chops; and the sauce thickened slightly and intensified. I would not have considered combining rosemary with orange previously, but now I think I'll try the flavor combination in other dishes. Orange really brings out the sweet side of rosemary, which is normally considered a savory herb. Thanks for a delightful, eye-opening culinary experience. (Made for AUS/NZ Recipe Swap #37)
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An assault to my taste buds. A sweet rosemary-infused glaze that's like a church's steeple. It's where it makes its point. Made for A-NZ #36 Recipe Swap. -
This is a great recipe! I followed the recipe exact, but did think it needed a hint of heat (personal preference) ... I added 1 Tbls of Pickapepper Sauce and it gave it just enough kick. Perfect with the fresh rosemary. I grilled these chops on the BBQ and it got nice grill marks that I think added flavor! :yummy: The family wants me to make these again! Thanks for Sharing this easy and tastey recipe. (Made for Bevy Tag 09) ~V
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Tweaks
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Wow! What a tasty dish! The pork chops were perfectly cooked, and the marmalade sauce was just sweet enough for DH's and my taste. Our 13-month-old daughter enjoyed her portion as well! The only variations I made were using orange juice instead of a fresh orange and using garlic powder + ground black pepper instead of garlic pepper seasoning--simply because these ingredients were not on hand. When broiling the pork chops for the last 3 minutes with the marmalade sauce, the marmalade bits crisped nicely atop the chops; and the sauce thickened slightly and intensified. I would not have considered combining rosemary with orange previously, but now I think I'll try the flavor combination in other dishes. Orange really brings out the sweet side of rosemary, which is normally considered a savory herb. Thanks for a delightful, eye-opening culinary experience. (Made for AUS/NZ Recipe Swap #37)
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Hubby and I thought this was good. I did make a few changes. I added a couple dashes of hot sauce because I thought the contrast of hot and sweet would taste good- and it did. I also used fresh, finely minced garlic instead of garlic pepper seasoning. I think next time I make this, I will just coat the chops with the marmalade mixture right from the start, its just easier, and I think if broiled for just the right time, it would get kind of crispy, which to me would be really tasty. These would also work well on the grill, and I was thinking the marmalade mixture would taste great on shrimp or chicken too. Thanks for posting.
RECIPE SUBMITTED BY
Crafty Lady 13
Dalton, OH
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