MARMALADE GLAZED PORK CHOPS
These pan fried chops are coated with a tasty glaze of orange marmalade, chili sauce and mustard. Fast and yummy.
Provided by IHeartDogs
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl combine marmalade, chili sauce, mustard and cumin, mixing well to combine, then set aside.
- Heat oil in a non-stick skillet over medium high heat.
- Sprinkle chops with salt and pepper and brown in hot oil about 4 minutes on each side.
- Remove from pan and cover with foil to keep warm.
- Lower heat a bit and saute onion until softened, about 5 minutes, adding a little more oil if needed.
- Add marmalade mixture to onions, stirring well, and let cook for about 2 minutes.
- Return chops to skillet, turning to coat with the glaze and cook over low heat about 1 minute on each side.
- Serve hot.
PORK CHOPS WITH MARMALADE SAUCE
Steps:
- To make the marinade, in a small bowl, combine the marmalade, chili powder, salt, pepper, vinegar, mustard, olive oil, and garlic.
- Tenderize both sides of the pork with a fork, piercing the meat all the way through about 10 times per side. Place the pork in a large resealable plastic bag or a large bowl and add the marinade. Make sure the pork is coated on all sides. Refrigerate the pork for at least 3 hours and no more than 6 hours.
- Remove the pork from the refrigerator 30 minutes prior to grilling.
- Prepare your grill by scraping it, oiling it, and heating it to medium-high heat.
- Remove the pork chops from the marinade, reserving the marinade, and lay them in the center of the grill. Grill for 3 minutes. Turn the pork chops 45 degrees and grill for another 3 minutes. Flip the pork chops and grill for 3 minutes before turning 45 degrees and cooking an additional 3 minutes for medium. A meat thermometer inserted in the thickest part of the meat should read 125˚F.
- Transfer the pork chops to a cutting board to rest while you make the sauce. Pour the reserved marinade into a medium skillet. Add the stock and bring to a boil. Boil for 3 minutes.
- To serve, slice the pork into 1/2-inch-thick slices and drizzle the sauce on top.
LEMON MARMALADE PORK CHOPS
These are a quick to fix chop recipe with a nice sauce that goes great over rice. We like it with steamed broccoli. I almost always make extra sauce. Try it also with chicken tenders or with orange marmalade!
Provided by LAURIE
Categories Pork
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Brush chops lightly with vegetable oil and sprinkle with lemon pepper.
- Heat large nonstick skillet over medium-high; add chops and cook 4 to 5 minutes per side or until done (internal temp 155°F) and well browned.
- Remove chops from pan and keep warm.
- Lower heat and carefully add vinegar and marmalade to skillet.
- Cook 1 or 2 minutes, stirring to scrape up any brown bits on the bottom of the skillet.
- Return chops to skillet; turn chops once to coat with sauce.
- Refrigerate leftovers.
Nutrition Facts : Calories 1.6, Sodium 0.4, Carbohydrate 0.1
BONELESS PORK LOIN CHOPS WITH ONION MARMALADE
Steps:
- Trim excess fat from pork chops and sprinkle with rosemary and salt and pepper to taste. In a heavy 10-inch skillet heat oil over moderately high heat until hot but not smoking and sauté pork chops until browned on both sides, about 5 minutes. Transfer pork chops with tongs to a plate.
- In drippings remaining in skillet sauté onion until it begins to brown. Add water, vinegar, and jelly and bring to a boil, stirring until jelly melts. Simmer mixture, covered, over moderate heat until onion is tender, about 5 minutes.
- Return pork to skillet and cook, uncovered, turning once, until cooked through and almost all liquid is evaporated, about 5 minutes.
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