Orange Glazed Pork Chops
- 1-1/2 pounds boneless pork chops, 3/4" thick
- Salt and pepper to taste
- 3/4 cup fresh orange juice, strained to remove pulp
- 3/4 cup packed light brown sugar
- 1 tablespoon Dijon mustard
- 2 tablespoons vegetable oil
Orange Glazed Pork Chops
Featured in the Honolulu Star-Advertiser on June 12, 2019.
Ingredients:
Directions:
- Season pork generously with salt and pepper.
- Let sit for 20 minutes to come to room temperature.
- In a small bowl, whisk together orange juice, brown sugar and Dijon mustard.
- Set aside.
- Warm oil in a large skillet over medium heat.
- Brown pork chops for about 4 minutes per side and check temperature with an instant read thermometer.
- Once the internal temperature in the thickest part of the meat reaches 140°F, remove from the pan onto a plate.
- Cover loosely with foil.
- The meat will continue to cook while resting and get to the necessary 145°F for consumption.
- Pour out any excess oil from the pan, but do not wipe it clean.
- Place pan back on medium-high heat and deglaze the pan with the orange juice mixture, scraping up any browned bits.
- Let boil, while stirring constantly, about 2 minutes or until thickened.
- Pour a little bit of glaze over each pork chop and serve immediately.
Serves 4.
TIP: Remove pork chops from refrigerator 20 minutes before cooking. Cold pork chops placed in a hot pan can create uneven cooking, resulting in meat that is overcooked on the outside and under cooked on the inside.
Approximate Nutrient Analysis per serving (not including salt to taste):
480 calories, 17 g fat, 4.5 g saturated fat, 115 mg cholesterol, 200 mg sodium, 41 g carbohydrate, 0 g fiber, 44 g sugar, 37 g protein
