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Orange Mustard Glazed Pork Chops with Roasted Brussel Sprouts & Carrots

pork chops

I love pork chops, especially thick cut pork chops, with the bone-in. That's the only way to do it! They do take longer to cook, but they come out with much more taste and aren't as dry. Give it a whirl next time!

This recipe was really tasty -- at first I thought the onions was a weird addition, but they ended up going nicely once they're soaked in sauce and cooked :) I served this with roasted brussel sprouts and carrots! Enjoy. Pork Chop Ingredients:

1/2 cup fresh orange juice (about 2 oranges)

2 tablespoons orange marmalade

1 tablespoon whole-grain mustard

1 tablespoon canola oil

4 (6-ounce) bone-in pork loin chops (1 inch thick)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 rosemary sprigs

1 medium red onion, cut into 1/2-inch wedges

2 tablespoons fresh lime juice


Veggie Ingredients:

small package brussel sprouts (sliced in half)

small package carrots

couple swirls of olive oil

few dashes of Italian seasoning, salt & pepper

dash of balsamic vinegar


  1. Preheat oven to 425°.

  2. Toss the carrots and brussel sprouts with all ingredients and place in a lightly greased baking dish (on top of foil if you'd like). Bake for approximately 25 - 30 minutes. Stir halfway through.

  3. While the veggies are baking, combine juice, marmalade, and mustard in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer 15 minutes or until syrupy.

  4. 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° for 10 minutes or until a thermometer registers 140°. 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. Serve with veggies on the side.

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