This recipe is another one from mom’s recipe box that I hadn’t had in years, but once I saw the recipe I had to make it and it turned out so good! It’s funny, you can tell that it’s an older recipe, as it tells you to cut the fat off the pork chops and melt it in the frying pan to fry the chops in. But, with today’s efforts to eat healthier, I’ve changed it to frying the chops in a little vegetable oil. Of course, you’re welcome to use the fat instead!
Now one thing I’d do that the recipe doesn’t say to do, is brine the pork chops by soaking them at least 15 minutes in a mixture of 4 cups water and 4 Tbsp. salt. This helps your pork chops to stay moist and juicy and not get dried out. If you soak the chops in the brine for mote than 15 minutes, put them in the fridge and then 1/2 hour before cooking, remove them from the fridge, remove each chop from the brine, pat them dry with a paper towel and sprinkle them with salt and pepper and let them sit for that 1/2 hour so they get to be room temperature.
It’s a very simple recipe that takes little effort to make, so here it goes..
Orange Glazed Pork Chops
4 Pork Chops (semi-thick to thick)
1 Tbsp. Vegetable Oil
1/2 cup Orange Juice
2 Tbsp. Brown Sugar
2 Tbsp. Orange Marmalade
1 Tbsp. Apple Cider Vinegar
1 tsp. Dried Thyme
Salt and Pepper
- Make sure your pork chops are at room temperature, whether or not you decided to brine them as described above.
- Sprinkle the chops with salt and pepper.
- Trim the fat from the chops.
- In a medium sized bowl, combine the Orange Juice, Brown Sugar, Marmalade, Vinegar and Dried Thyme. Set aside.
- In a large frying pan, add the 1 Tbsp. Vegetable Oil and set the heat to medium-high.
- Once the pan is heated, add the chops and brown them on both sides, so a few minutes on both sides.
- Pour off any oil from the pan.
- Pour the Orange Juice mixture over the pork chops, reduce your heat to medium-low cover and simmer for 50 minutes or until a meat thermometer reads 160 degrees when inserted into the thickest part of the chops.
- Remove chops from pan and set aside.
- Increase the heat in the pan to medium-high again and bring the liquids to a gentle boil and then reduce the heat to medium and cook until the sauce thickens on its own. If you like a thicker sauce, you can combine 2 Tbsp. corn starch and 1/4 cup cold water and whisk it into the sauce while it’s bubbling.
- Pour sauce over chops and serve with whatever side dish you’d like!
Note: This goes great with Jasmine Rice. A slice of orange makes a nice garnish.