Citrus Mustard-Glazed Pork Chops with Green Onion Relish
Indulge in these succulent pork chops, beautifully glazed with a lively blend of orange marmalade, Dijon mustard, and soy sauce. This dish strikes the perfect balance between sweet and savory, with a hint of spice from crushed red pepper flakes. Garnished with fresh green onions and vibrant orange slices, these pork chops make for an impressive centerpiece on any dinner table. Perfect for a weeknight meal or a special occasion, this recipe is sure to delight your taste buds and impress your guests.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
orange marmalade
3 tablespoons (n/a)
soy sauce
2 tablespoons (n/a)
Dijon mustard
1 teaspoon (coarse grained preferred)
crushed red pepper flakes
1/4 teaspoon (optional)
water
1/4 cup (n/a)
center cut pork loin chops with bone
4 (1/2 inch thick) (n/a)
pepper
to taste (n/a)
lite olive oil or vegetable oil
1 teaspoon (n/a)
green onion
1/2 cup (thinly sliced)
orange
1 (sliced for garnish)
Instructions
1
In a mixing bowl, combine the orange marmalade, soy sauce, Dijon mustard, and crushed red pepper flakes (if using). Stir until well blended and then mix in the water. Set this glaze aside.
2
Heat the olive oil in a large skillet over medium heat. Season the pork chops generously with black pepper.
3
Increase the heat to medium-high and add the pork chops to the pan. Sear the chops for about 2 minutes on each side, or until they develop a nice golden-brown crust.
4
Once browned, reduce the heat to medium and spoon the mustard-marmalade glaze over the pork chops. Bring the mixture to a gentle boil.
5
Cover the skillet and reduce the heat to low. Simmer for about 15 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
6
Stir in the thinly sliced green onions and let them cook for an additional 2 minutes.
7
Carefully transfer the pork chops to a serving platter, drizzle with any remaining glaze from the skillet, and garnish with fresh orange slices before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Citrus Mustard-Glazed Pork Chops?
This dish features succulent pork chops glazed with a sweet and savory mixture of orange marmalade, soy sauce, and Dijon mustard.
What type of pork chops are best for this recipe?
The recipe calls for 4 center cut pork loin chops with the bone, approximately 1/2 inch thick.
How do I make the glaze?
Whisk together orange marmalade, soy sauce, Dijon mustard, crushed red pepper flakes, and water in a mixing bowl until well blended.
What is the recommended internal temperature for the pork?
The pork chops should reach an internal temperature of 145°F (63°C) to be considered cooked through and safe to eat.
How long should I sear the pork chops?
Sear the chops for about 2 minutes on each side over medium-high heat until they develop a golden-brown crust.
What kind of mustard should I use?
Dijon mustard is used, and a coarse-grained variety is preferred for better texture.
Is this recipe spicy?
It has a slight hint of spice from 1/4 teaspoon of crushed red pepper flakes, though this ingredient is optional.
When do I add the green onions?
Stir in the thinly sliced green onions after the pork has simmered and reached the correct temperature, then cook for 2 more minutes.
How long do the pork chops need to simmer?
Once the glaze is added and boiling, cover the skillet and simmer on low heat for about 15 minutes.
Can I use a different oil for frying?
Yes, you can use either lite olive oil or a standard vegetable oil.
How should I garnish this dish?
Garnish the finished pork chops with fresh orange slices and the remaining glaze from the skillet.
What does the orange marmalade contribute to the dish?
The marmalade provides a sweet citrus base that balances the saltiness of the soy sauce and the tang of the mustard.
Should the skillet be covered while simmering?
Yes, covering the skillet helps the pork chops cook evenly and prevents the glaze from evaporating too quickly.
How much green onion is needed?
The recipe requires 1/2 cup of thinly sliced green onions.
Can I make this recipe on a weeknight?
Absolutely; it is designed as an easy and quick meal perfect for busy weeknights.
What if I don't have Dijon mustard?
While Dijon is preferred for its flavor profile, you could substitute with a spicy brown mustard in a pinch.
Do I need to season the pork with salt?
The recipe specifically mentions seasoning with black pepper; the soy sauce in the glaze typically provides enough saltiness.
How much water is added to the glaze?
The glaze requires 1/4 cup of water to reach the proper consistency.
How many servings does this recipe provide?
Based on the ingredient list, this recipe serves 4 people with one pork chop per serving.
Can I use boneless pork chops?
Yes, you can use boneless chops, but keep in mind they may cook slightly faster than bone-in chops.
What heat should I use to sear the meat?
Use medium-high heat to achieve a good sear and golden-brown crust.
What should I do with the remaining glaze in the pan?
Drizzle the remaining glaze over the pork chops once they have been transferred to a serving platter.
Is the orange used for juice or garnish?
The orange is sliced and used as a fresh garnish for the final presentation.
Can I double the glaze recipe?
Yes, if you prefer extra sauce for serving over rice or vegetables, you can easily double the glaze ingredients.
What does the soy sauce add to the flavor?
Soy sauce adds an umami depth and saltiness that complements the citrus and mustard.
What is the first step of the recipe?
The first step is to combine the marmalade, soy sauce, mustard, red pepper flakes, and water in a mixing bowl.
Can I omit the red pepper flakes?
Yes, the red pepper flakes are optional and can be omitted if you prefer a completely mild dish.
Is this dish suitable for special occasions?
Yes, the vibrant orange garnish and glossy glaze make for an impressive presentation suitable for guests.
How much oil is needed for searing?
Only 1 teaspoon of oil is needed to sear the four pork chops.
What is the final texture of the glaze?
After simmering, the glaze becomes a thick, savory-sweet coating that clings to the pork chops.