Orange Marmalade Pork Chops (Easy Sweet and Savory Glazed Recipe)
These orange marmalade pork chops are juicy, tender, and coated in a glossy citrus glaze that balances sweet and savory flavors perfectly. Quick to prepare and made with simple pantry ingredients, this dish delivers bold orange flavor with minimal effort. It’s an easy, satisfying main course that works just as well for busy weeknights as it does for a polished dinner.
Servings 4 servings
Calories 420kcal
Cost $15 for entire recipe
Equipment
- Large skillet (cast iron or nonstick)
- Tongs
- Small mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Instant-read meat thermometer (recommended)
Ingredients
- 4 bone-in or boneless pork chops ¾–1 inch thick
- ¾ cup orange marmalade
- 2 tablespoons soy sauce or tamari use low-sodium if preferred
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt lightly to taste (reduce or omit if using regular soy sauce)
- Optional garnish: sliced green onions or fresh parsley
Instructions
Season the pork
- Pat the pork chops dry with paper towels. Lightly season with salt (reduce or omit if using regular soy sauce), black pepper, and smoked paprika.
Make the glaze
- In a small bowl, whisk together the orange marmalade, soy sauce, Dijon mustard, minced garlic, orange juice, and orange zest until smooth.
Sear the pork chops
- Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3–4 minutes per side until deeply golden brown. Work in batches if needed to avoid overcrowding the pan.
Glaze and baste
- Reduce heat to medium. Add half of the glaze and let it gently bubble for 1–2 minutes, spooning the glaze over the pork chops as it thickens. Flip the pork chops, add the remaining glaze, and continue spooning until the sauce becomes glossy and caramelized.
Finish cooking
- Continue cooking, spooning the glaze over the pork chops, until the glaze is thick and the pork reaches an internal temperature of 145°F (63°C). If using thicker chops (closer to 1 inch), reduce heat slightly and cook an additional 1–2 minutes per side as needed.
Rest and serve
- Remove from heat and let the pork chops rest for 3–5 minutes before serving. Garnish with sliced green onions or fresh parsley if desired.
Notes
- For the best results, use pork chops that are ¾ to 1 inch thick. Thicker pork chops stay juicier and are less likely to overcook compared to thin cuts.
- Always cook pork chops to an internal temperature of 145°F (63°C), then let them rest for 3–5 minutes. This ensures the pork is safe to eat while staying tender and juicy.
- To prevent overly salty pork chops, reduce or omit added salt if using regular soy sauce. Low-sodium soy sauce is recommended for better flavor balance.
- Spoon the orange marmalade glaze over the pork chops as they cook. This helps create a sticky, glossy coating and enhances the sweet and savory flavor.
- If your glaze seems too thin, let it simmer for an extra 1–2 minutes until thickened. The sauce should coat the back of a spoon when ready.
- Fresh orange juice and zest are highly recommended for the best citrus flavor. Bottled juice can be used in a pinch but may result in a slightly less vibrant taste.
- Avoid overcrowding the pan when searing. Cook in batches if needed so the pork chops develop a golden crust instead of steaming.
- Bone-in pork chops tend to be more flavorful and juicy, while boneless pork chops cook slightly faster and are easier to slice and serve.