Recipe by Crafty Lady 13
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.
Top Review by magerlach
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!
- 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
Directions See How It's Made
- 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.