Chops And Sauce

Once again the kids had off yesterday, not really sure why but they did. So after a nice relaxing morning at home, we ventured out to run some errands. Since I had some extra time this morning while I was making my grocery store list I poured over the latest from Cooking Light and found a recipe that looked very promising. If an unexpected snow-day is not the time to try a new recipe then I don't know what is!

On a cold and windy day, Orange-Mustard Glazed Pork Chops sounded just right! The recipe calls for enough citrus that I could pretend I was on the beach in Florida yet had enough sauce to be served with smashed red bliss potatoes. Honestly it was heavenly on such a cold night! (Hubby's note- Thumbs up for this recipe! It was really good.)

Orange-Mustard Glazed Pork Chops

1/2 cup fresh orange juice

2 tablespoons orange marmalade

1 tablespoon whole-grain mustard (if you are gluten free read carefully since some whole-grain mustard contain gluten!)

1 tablespoon canola oil  *I used extra virgin olive oil. I always do!*

4 bone-in pork chops (1 inch thick) **I had to go boneless since the store was sold out of bone-in. Less cooking time but is was still yummy**

1/4 teaspoon kosher salt ***I might have added more salt***

1/4 teaspoon freshly ground pepper

2 fresh rosemary springs

1 medium red onion, cut into 1/2 inch wedges

2 tablespoons fresh lime juice

Preheat oven to 425 degrees.

In a small sauce pan, combine the orange juice, marmalade and mustard; stir over medium high heat. Bring to a boil, reduce heat and simmer until syrupy. About 10 minutes.

Heat a large ovenproof skillet oven medium-high heat. Add oil; swirl to coat. Salt and pepper pork and add to pan; cook until brown. Turn pork; add rosemary and onions to pan. Pour juice mixture over the pork; bake at 425 degrees for 10 minutes or until thermometer registers 140 degrees. 

Place onions 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. Serve hot!

I chose to serve my chops along side smashed red bliss potatoes and roasted asparagus. There is not a doubt in my mind that I will make this recipe again. And again!!!