Marmaladeglazedporkchops Recipes

PORK CHOPS WITH ORANGE MARMALADE GLAZE

Steps:

• Pre-heat the pressure cooker using the BROWN OR SAUTE setting. Season the pork chops with salt and freshly ground black pepper. Add the oil and brown the pork chops on both sides. Remove the browned chops and set aside.
• Add the onion to the cooker and saute until the onion starts to brown and soften - about 8 minutes. Add the chicken stock and stir, scraping up any brown bits on the bottom of cooker. Add the carrots, water chestnuts, orange slices and 1/2 cup of orange juice into the cooker. Stir to combine, pushing the sliced down into the liquid. Return the browned pork chops to the cooker, placing them on top of the vegetables and liquid. Turn the cooker off.
• In a small bowl whisk together orange marmalade, soy sauce, honey, and two tablespoons of orange juice. Spoon half of this mixture onto the pork chops and reserve the other half to add to the sauce at the end. Lock the lid in place.
• Pressure Cook on High for 4 minutes.
• Let the pressure drop Naturally and carefully remove the lid. Transfer the pork chops and vegetables to a platter and cover loosely with foil. Reserve half a cup of the braising liquid from the pressure cooker and discard the rest. Return the pressure cooker to the BROWN OR SAUTE setting. Add reserved braising liquid, sugar snap peas and reserved orange marmalade mixture. Bring the sauce to a boil and simmer until it thickens - about 3 minutes. Serve the pork chops and vegetables over rice, pouring the sauce evenly over the top.

ORANGE MARMALADE STOVE TOP PORK CHOPS

Steps:

• Brush chops with a little oil and sprinkle with lemon pepper.
• Heat non-stick skillet over medium high heat. Brown chops on both sides until just cooked through. Remove to platter for a minute.
• Add marmalade and cider vinegar to pan, cooking and stirring into baked bits left in pan. Boil for a couple minutes to reduce a little, stirring now and then.
• Return chops to pan and turn once to coat.

PORK CHOPS WITH MARMALADE SAUCE

Steps:

• To make the marinade, in a small bowl, combine the marmalade, chili powder, salt, pepper, vinegar, mustard, olive oil, and garlic.
• Tenderize both sides of the pork with a fork, piercing the meat all the way through about 10 times per side. Place the pork in a large resealable plastic bag or a large bowl and add the marinade. Make sure the pork is coated on all sides. Refrigerate the pork for at least 3 hours and no more than 6 hours.
• Remove the pork from the refrigerator 30 minutes prior to grilling.
• Prepare your grill by scraping it, oiling it, and heating it to medium-high heat.
• Remove the pork chops from the marinade, reserving the marinade, and lay them in the center of the grill. Grill for 3 minutes. Turn the pork chops 45 degrees and grill for another 3 minutes. Flip the pork chops and grill for 3 minutes before turning 45 degrees and cooking an additional 3 minutes for medium. A meat thermometer inserted in the thickest part of the meat should read 125˚F.
• Transfer the pork chops to a cutting board to rest while you make the sauce. Pour the reserved marinade into a medium skillet. Add the stock and bring to a boil. Boil for 3 minutes.
• To serve, slice the pork into 1/2-inch-thick slices and drizzle the sauce on top.

LEMON MARMALADE PORK CHOPS

Steps:

• Brush chops lightly with vegetable oil and sprinkle with lemon pepper.
• Heat large nonstick skillet over medium-high; add chops and cook 4 to 5 minutes per side or until done (internal temp 155°F) and well browned.
• Remove chops from pan and keep warm.
• Lower heat and carefully add vinegar and marmalade to skillet.
• Cook 1 or 2 minutes, stirring to scrape up any brown bits on the bottom of the skillet.
• Return chops to skillet; turn chops once to coat with sauce.
• Refrigerate leftovers.

MARMALADE PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork chops in a 9x13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over the chops. Cover with foil and bake for 1 hour.

ORANGE MARMALADE GLAZED STUFFED PORKCHOPS

Steps:

• 1. Preheat oven to 375 degrees. Wipe pork chops well. Make stuffing. In hot skillet add butter, cook onions and celery until tender, about 8 minutes. Add bread cubes and brown slightly. Remove from heat. Add parsley, salt, orange peel, 1 teaspoon seasoned salt and orange juice; toss mixture lightly to combine. Fill pocket of chops with stuffing. Stand chops on rib bones on rack in shallow roasting pan. Sprinkle with 1/2 teaspoon seasoned salt. Pour water to 1/2" depth in roasting pan (water should not touch rack). Cover chops and roasting pan with foil. Bake chops 1 1/2 hours. Meanwhile, make Glaze. Combine all ingredients in small saucepan, mixing well. Bring to boiling, stirring. Reduce heat and simmer, uncovered 15 minutes, stirring. Remove foil from chops and pour off water. Brush chops with some of the glaze. Bake, uncovered 30 minutes or until chops are done and brown, basting with glaze very 10 minutes. Makes 4 servings.

GLAZED PORK CHOPS WITH SPICED ONION MARMALADE

Steps:

• Preheat oven to 400°F. Spray baking sheet with vegetable oil spray. Whisk next 5 ingredients in small bowl to blend. Sprinkle pork chops with salt and pepper. Brush generous 1 tablespoon glaze on each side of pork chops. Place chops on prepared baking sheet. Bake until thermometer inserted into center registers 150°F, about 20 minutes. Serve with warm Spiced Onion Marmalade.

ORANGE MARMALADE GLAZED CHOPS

Steps:

• For the Chops.
• Season pork chops with salt and pepper on both sides.
• Heat olive oil in pan.
• Sear chops for 3-4 minutes on each side.
• Add in balsamic vinegar and orange marmalade.
• Reduce heat to simmer, cover, and cook for about 7 minutes.
• For the French Beans & Olive Tapenade.
• Combine all ingredients for the tapenade in a food processor, and process until smooth. Set aside.
• Bring a pot of water to a boil.
• Add in the french beans and boil for a minute.
• Strain out and transfer to an ice water bath for about 2 minutes to stop the cooking process.
• Just before serving, sauté the chopped shallots and french beans in a little olive oil.
• Top off with the tapenade, give a quick stir, and take off the heat.
• Serve while hot.

MARMALADE GLAZED PORK CHOPS

Steps:

• In a bowl combine marmalade, chili sauce, mustard and cumin, mixing well to combine, then set aside.
• Heat oil in a non-stick skillet over medium high heat.
• Sprinkle chops with salt and pepper and brown in hot oil about 4 minutes on each side.
• Remove from pan and cover with foil to keep warm.
• Lower heat a bit and saute onion until softened, about 5 minutes, adding a little more oil if needed.
• Add marmalade mixture to onions, stirring well, and let cook for about 2 minutes.
• Return chops to skillet, turning to coat with the glaze and cook over low heat about 1 minute on each side.
• Serve hot.