This post may contain affiliate links. Please read my disclosure policy.

Orange Mustard Glazed 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!

When cooking pork chops, it can be tricky to keep them moist and flavorful, 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 pork chops will be perfectly cooked each time.

Why you’ll love this glazed pork chops recipe!

  • Sweet, tangy, and savory glaze. Fresh orange juice, orange marmalade, lime juice, and stone-ground mustard create a complex and enticing flavor profile.
  • Tender and juicy texture. A glossy and slightly sticky glaze contrasts wonderfully with the tender and juicy interior of the pork.
  • Dinner Party Worthy. This beautiful dish is simple to prepare for weeknight dinners yet elegant enough to serve esteemed guests.
glazed pork chop ingredients on a table.

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 chops | Boneless pork loin chops are the star of the show! The better quality you choose, the more delicious the results! 
  • Salt and pepper | Sprinkle salt and 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

Combining sauce ingredients in a saucepan for glazed pork chops; searing pork chops in a skillet.

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 browned.

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.

tips

  • 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 following step.

STEP 5 | Bake the glazed pork and onions

pork chops glazed in the oven; adding lime juice to the pan sauce for glazed pork chops.

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 drizzle with the flavorful glaze. Serve over a bed of rice, fluffy mashed potatoes, or a nutritious green salad, and it’s dinner time!

tips

  • 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.
glazed pork chops in a skillet with red onions and rosemary sprigs.

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!
  • 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.
  • Substitute the whole-grain mustard with your favorite Dijon mustard.
a platter of glazed pork chops on a table.

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

Is consuming pork chops with a little pink in the center safe?

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.

Is it better to bake or pan-fry pork chops?

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.

How do you adjust the recipe for bone-in pork chops?

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.

two glazed pork chops on a plate with brown rice on a table.

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.

Looking for more easy pork chop recipe ideas?

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.

Please share!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or Pinterest!

Like this recipe?

Don’t forget to comment below the recipe and please give it a ⭐️⭐️⭐️⭐️⭐️ star rating!

glazed pork chops in a skillet with red onions and rosemary sprigs.

Easy Orange Mustard Glazed Pork Chops Recipe

Enjoy this juicy and tender Easy Orange Mustard Glazed Pork Chops Recipe with bright citrus flavor, tangy mustard, and fruity orange marmalade.
4.18 from 23 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings
Calories 263.4 kcal

Ingredients
  

  • 1/2 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)
  • 1/4 teaspoon salt
  • 1/4 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

Original recipe from Cooking Light, January 2014
  • 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

Calories: 263.4kcalCarbohydrates: 12.3gProtein: 32.1gSaturated Fat: 3gCholesterol: 62.5mgSodium: 1108.5mgFiber: 0.7gSugar: 8.8g

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.

Keyword mustard glaze, orange glaze, pork chops, stone ground mustard
Tried this recipe?Let us know how it was.
Sheila Thigpen, blogger

About Sheila Thigpen

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating