Easy Orange Mustard Glazed Pork Chops Recipe
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Orange Glazed Mustard Pork Chops combine a bright citrus marmalade with tangy mustard for the most succulent pork dinner. It’s never been easier to produce perfectly juicy and tender pork chops!
Why You’ll Love This Glazed Pork Chops Recipe
It can be tricky to keep pork chops moist and flavorful when cooking, especially when using very lean meat.
I used to think the only way to get juicy pork chops was to marinate the meat for hours or let it cook all day in the slow cooker.
Well, that myth has just been busted! With this easy recipe, your pan-seared pork chops will be perfectly cooked each time.
Ingredient Notes
- Orange juice | Freshly squeezed orange juice brings a tangy and bright flavor to the sweet pork chop glaze.
- Orange Marmalade | Orange marmalade gives the sauce a syrup-like consistency, producing a sticky, sweet glaze.
- Mustard | Bring savory and subtly spicy notes with whole-grain mustard. I prefer using the Trader Joe’s brand.
- Pork loin chops | Boneless chops are the star of the show! The better quality you choose, the more delicious the results!
- Salt and pepper | Sprinkle kosher salt and black pepper on the outsides of the pork chops for a simple seasoning that won’t overpower the tasty orange and mustard sauce.
- Rosemary | The unique woodsy notes of fresh rosemary bring a grounding flavor to the sweet and citrusy recipe.
- Red onion | Sweet red onion wedges are cooked with the glaze and pork chops to bring a subtle onion taste.
- Lime juice | After baking, return the pan to the stovetop one last time to finish cooking and add a spritz of fresh lime juice on top of the chops for an extra citrus kick.
How to Make an Easy Orange Glazed Pork Chop Dinner
Can you believe there’s no marinating involved? These tender chops made with simple ingredients can be ready in around 40 minutes, from start to finish!
STEP 1 | Preheat the oven
Even though you start this easy pork chop recipe on the stove, you’ll finish it in the oven. So go ahead and preheat the oven to 425 degrees.
STEP 2 | Combine sauce ingredients
Combine the orange juice, marmalade, and mustard in a small saucepan, bringing them to a boil.
Once the ingredients start to boil, reduce the heat to a simmer and cook for about 15 minutes until the glaze is syrupy.
STEP 3 | Brown the pork
Next, heat a large ovenproof skillet over medium-high or medium heat and add olive oil, swirling to coat the bottom of the pan.
Season both sides of the boneless pork chops with salt and pepper, then sear them in the large pan for about 5 minutes or until golden brown.
STEP 4 | Add onions and juice mixture
Now, sprinkle rosemary and red onion wedges into the pan and pour the juice mixture over the pork.
STEP 5 | Bake the glazed pork and onions
Slip the oven-proof pan into the oven and bake for 10 minutes at 425 degrees.
STEP 6 | Return to stovetop
Finally, remove the onion and rosemary to a platter and return the large skillet to the stovetop. Add lime juice and cook over medium-high heat for 4 minutes or until the liquid is syrupy.
STEP 7 | Drizzle with glaze and serve!
Add pork to a serving platter and spoon sauce on top. Serve over a bed of rice, fluffy mashed potatoes, or a nutritious green salad, and it’s dinner time!
Tips from the Home Chef’s Kitchen
Variations and Substitutions
- Dipping Sauce. If you’d like extra dipping sauce for serving, just double the glaze ingredients.
- Lemon Glaze. Make Lemon Mustard Glazed Pork Chops by swapping the fresh orange juice and orange marmalade for lemon. The lemon sauce would be especially tasty with minced garlic cloves!
- Dijon Mustard Sauce. Substitute the whole-grain mustard with your favorite Dijon mustard.
- Pork Tenderloin. Slightly adjust the cooking time and oven temperature to make the same recipe with pork tenderloin instead of boneless loin chops. Or make the recipe with chicken breast, if desired.
- For this recipe, either bone-in or boneless pork chops can be used.
- If preferred, swap the red onion for yellow or white.
Storage and Reheating Tips
- Keep leftover pork chops in an airtight container or tightly sealed with aluminum foil in the fridge for about three days.
- Frozen orange pork chops will keep for about three months after they are completely cooled and properly stored.
Frequently Asked Questions
Yes! Like other red meat, pork chops can be enjoyed medium-rare, well done, or another preference. A small amount of faint pink in the center of the meat helps to produce a moist result, too.
Technically, cooking pork in the oven yields juicer results. The hot air cooks the inside and outside of the meat evenly. In contrast, cooking on the stovetop can easily lead to a well-done outside and almost raw center. The best is a combination of the two– Sear the outside on the stove, then bake to cook through.
If you use bone-in pork chops when a recipe calls for boneless, add five or ten more minutes to the cooking time and be sure to ensure the meat is finished by checking the temperature with a kitchen thermometer.
Looking for more Pork Recipes?
Check out my Grilled Pork Chops with Sweet Peach Salsa, these Instant Pot Pork Chops with Apple Gravy, and super easy Balsamic Pork Chops or juicy Air Fryer Pork Chops.
Serving Suggestions
Make it a perfect dinner for the whole family by serving each juicy chop with a side of Lemon Mustard Roasted Broccoli and Cauliflower or Browned Butter Roasted Asparagus and seasoned Red Potato Wedges or easy Air Fryer Baked Potatoes.
Of course, pork chops served with your favorite sweet potatoes or green beans make a perfect pair!
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Easy Orange Mustard Glazed Pork Chops Recipe
Ingredients
- ½ cup fresh orange juice (about 2 oranges)
- 2 tablespoons orange marmalade
- 1 tablespoon whole-grain mustard (Trader Joe’s)
- 4 6 oz. boneless pork loin chops (1 inch thick)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 rosemary sprigs
- 1 medium red onion cut into 1/2-inch wedges
- 2 tablespoons fresh lime juice
Instructions
- Preheat oven to 425 degrees.
- In a small saucepan, combine orange juice, marmalade, and mustard. Bring to a boil and immediately reduce heat to a simmer and cook until syrupy, about 15 minutes.
- Heat a large ovenproof skillet over medium-high heat. Add oil; swirling to coat bottom of pan. Season both sides of the chops with salt and pepper. Sear the chops in the pan for about 5 minutes, or until browned.
- Add rosemary and onion to pan, then pour juice mixture over pork.
- Bake for 10 minutes at 425 degrees or until a thermometer registers 140 degrees.
- Remove onion and rosemary to a platter and return the skillet to the stovetop. Add lime juice and cook over medium high heat for 4 minutes, or until liquid is syrupy.
- Add pork to platter and drizzle with sauce.
Notes
- Allow the meat to sit at room temperature for a few minutes before adding it to the recipe. Cold pork chops will likely cook unevenly.
- If you don’t have an oven-safe skillet, transfer the ingredients from the pan to a baking dish for the oven step.
- Use a digital meat thermometer to check if the meat is cooked correctly. When the internal temperature of the pork reaches 140 degrees, it’s finished baking! Depending on the thickness of the pork chop, you may need to cook the meat for a little longer or shorter.
- Let the pork chops sit for a few minutes before serving to lock in the juices.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
