Squirt-Of-Orange Pork Chops

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

1. 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.
2. 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.
3. Serve orange wedges with chops. If desired, garnish with rosemary sprig. If desired, squeeze juice from orange wedges over chops.