I still remember the first time Sean made this dish for me. We were up in Helen, GA and we’d rented a cabin for my birthday weekend getaway. It was our first “trip” together and he made these orange-glazed pork chops for dinner one night.
This dish is is special enough for a birthday weekend, but simple enough for a regular weekday meal. Sean made it again recently and we enjoyed it so much I knew I had to share the recipe here.
The sauce gives the pork a bright, sweet flavor and vinegar keeps the sweetness in check. Jasmine rice is the perfect accompaniment for soaking up all that extra, delicious juice. Serve this with some steamed vegetables or a salad for a complete meal.
The pork chops will cook faster than the sauce will reduce, so remove the chops when they’re cooked through and keep simmering the sauce until it thickens.
The finished product is tender and juicy with a tangy, citrusy flavor.
- 2 bone-in pork chops (can be thin or thick, depends on your preference. We chose thick chops)
- 1/2 cup orange juice
- 2 tbsp brown sugar
- 1 tbsp cider vinegar
- 2 tbsp orange marmelade
- Salt and pepper
- Rinse and the pork chops and pat dry
- Whisk together the sauce in a small dish
- Sprinkle both sides of pork chops with salt and pepper
- In a pan, sear chops on each side for 90 seconds
- When the second side has reached 90 seconds on the sear, add the sauce
- Reduce heat to medium and continue and cooking until chops are desired level of doneness (about 5-7 minutes for a thicker cut)
- Remove pork chops and set aside
- Simmer sauce on medium low, stirring occasionally, until sauce begins to thicken, about 4-8 minutes
- Add the pork chops back to sauce mixture to warm them up
- Serve over jasmine rice