Pork Chops with Orange & Honey Glaze

1. 1

   In a bowl, mix together the orange zest, juice, vinegar, and honey.

2. 2

   Season with salt and pepper.

3. 3

   Place pork chops, rosemary sprigs, and orange wedges into a shallow dish or plastic zipper bag with the marinade, tossing to coat.

4. 4

   Refrigerate at least 2 hours.

5. 5

   Place a wire rack on a foil-lined baking sheet.

6. 6

   Turn on broiler.

7. 7

   Remove pork, orange wedges, and rosemary from marinade.

8. 8

   Transfer the pork and oranges to the wire rack and season with salt and pepper.

9. 9

   Transfer the marinade to a small saucepan.

10. 10

    Simmer over medium heat until reduced, about 5 minutes.

11. 11

    Broil pork and oranges 4 minutes, then flip, brush with reduced marinade, and add rosemary to the pan.

12. 12

    Broil another 5-7 minutes until chops are caramelized and charred and pork is cooked (at least 145 degrees F for slightly pink, 160 degrees F for well done).

13. 13

    Brush with more marinade and allow the pork to rest at least 3 minutes before serving.

14. 14

    Serve with charred oranges and rosemary and remaining marinade on the side.

15. 15

    Note: These chops can also be grilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.