Prep 10 mins
Cook 10 mins
A splash of juice and an orange marmalade brush-on gives these garlicky chops a burst of flavor. For an extra-special treat, use blood oranges in place of the regular ones.
- 1 large orange
- 4 boneless pork loin steaks, cut 1 inch thick
- 1⁄2 teaspoon garlic pepper seasoning
- 1⁄4 teaspoon salt
- 1⁄4 cup orange marmalade
- 2 teaspoons fresh rosemary, chopped
- Cut orange in half. Cut one half of the orange into 4 wedges; set wedges aside. Squeeze juice from remaining orange half. Remove 1 Tablespoon of the juice and brush on both sides of each chop. Sprinkle chops with garlic-pepper seasoning and salt. In a small bowl combine remaining orange juice, orange marmalade, and the chopped rosemary; set aside.
- Preheat broiler. Place chops on unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 5 to 6 minutes. Turn and cook for an addition 5 to 6 minutes, brushing with orange marmalade mixture for the last 2 to 3 minutes of broiling. Chops are done when pork juices run clear or a meat thermometer inserted into center of chop registers 160 degrees.
- Serve orange wedges with chops. If desired, garnish with rosemary sprig. If desired, squeeze juice from orange wedges over chops.
This was wonderful. My kids also enjoyed the pork chops so I knew it was keeper. I have never thought of combining orange and rosemary, but it was excellent. Thanks for posting this!
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Wow! What a tasty dish! The pork chops were perfectly cooked, and the marmalade sauce was just sweet enough for DH's and my taste. Our 13-month-old daughter enjoyed her portion as well! The only variations I made were using orange juice instead of a fresh orange and using garlic powder + ground black pepper instead of garlic pepper seasoning--simply because these ingredients were not on hand. When broiling the pork chops for the last 3 minutes with the marmalade sauce, the marmalade bits crisped nicely atop the chops; and the sauce thickened slightly and intensified. I would not have considered combining rosemary with orange previously, but now I think I'll try the flavor combination in other dishes. Orange really brings out the sweet side of rosemary, which is normally considered a savory herb. Thanks for a delightful, eye-opening culinary experience. (Made for AUS/NZ Recipe Swap #37)