Orange Mustard Glazed Pork Chops with Roasted Brussel Sprouts & Carrots
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
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
Preheat oven to 425°.
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.
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.
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.