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Double Orange Glazed Pork Chops

By Paula Deen

Ingredients

  • 1 cup freshly squeezed, if possible orange juice
  • 1/3 cup orange marmalade
  • 3 tablespoons unsalted butter
  • 4 tablespoons vegetable oil
  • 4 (8 oz) 1/2-inch thick bone-in pork loin chops
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

In a small bowl, mix together the orange juice and marmalade.

Heat the butter and vegetable oil in a large skillet over medium heat. Season the pork chops with the salt and pepper. Add the chops and cook, turning once, until just cooked through, 6 to 8 minutes total. Transfer the chops to a platter and cover loosely with aluminum foil.

Pour off all but 3 tablespoons of drippings from the skillet and add the orange juice mixture. Raise the heat to medium-high and stir, scraping up the brown bits on the bottom of the pan, until the sauce is reduced and slightly syrupy, 6 to 8 minutes. Return the pork chops to the pan, reduce the heat to medium, and cook, turning the pork chops a few times in the sauce.

Transfer the chops to serving dishes and drizzle with some of the sauce. Pour the remaining sauce into a bowl and serve alongside the chops.