Pork Chops with Orange Honey Glaze
Adapted from Everyday Food.
Ingredients
- 1 orange zested and juiced
- ¼ cup white wine vinegar
- ½ cup honey I used local Homestead Honey
- 4 bone-in pork chops about 1-inch thick
- salt and pepper to taste
- 5 sprigs rosemary
- 1 orange cut into 8 wedges
Instructions
- In a bowl, mix together the orange zest, juice, vinegar, and honey. Season with salt and pepper. Place pork chops, rosemary sprigs, and orange wedges into a shallow dish or plastic zipper bag with the marinade, tossing to coat. Refrigerate at least 2 hours.
- Place a wire rack onto a foil-lined baking sheet. Turn on oven broiler. Remove pork, orange wedges, and rosemary from marinade. Transfer the pork and oranges to the wire rack and season with salt and pepper. Transfer the marinade to a small saucepan. Simmer over medium heat until reduced, about 5 minutes.
- Broil pork and oranges 4 minutes, then flip, brush with reduced marinade, and add rosemary to the pan. Broil another 5-7 minutes until chops are caramelized and charred and pork is cooked (at least 145 degrees Fahrenheit for slightly pink, 160℉ for well done). Brush with more marinade and allow the pork to rest at least 3 minutes before serving. Serve with charred oranges and rosemary and remaining marinade on the side.
Nutrition
Serving: 1 pork chopCalories: 451kcalCarbohydrates: 43gProtein: 36gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 117mgSodium: 96mgPotassium: 729mgFiber: 2gSugar: 41gVitamin A: 161IUVitamin C: 35mgCalcium: 63mgIron: 1mg
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