Orange-Mustard Glazed Pork Chops
Ingredients:
- ½ cup fresh orange juice (about 2 oranges)
- 2 Tablespoons Blind Betty’s Blind in the Rind
- 1 Tablespoon Black Peppered Jalapeno Mustard
- 4 (6-ounce) bone-in pork loin chops (1 inch thick)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 rosemary sprigs
- 1 medium red onion, cut into ½-inch wedges
- 2 Tablespoons fresh lime juice
Instructions:
- Preheat oven to 425 degrees.
- Combine juice, Blind Betty’s Blind in the Rind, and Black Peppered Jalapeno Mustard in a small saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer 15 minutes or until syrupy.
- Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper. Add to pan; cook 5 minutes or until browned. Turn pork; add rosemary and onion to pan. Pour juice mixture over pork.
- Bake at 425 degrees for 10 minutes or until a thermometer registers 140 degrees.
- Place onion 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.
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