Orange Marmalade Pork Chops Recipe
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When baking pork chops, so many questions come to mind! Should I cover the pork chops? What temperature do I bake pork chops at? How long should you actually bake pork chops for? How do you bake pork chops without them drying out? This orange marmalade pork chops recipe can help answer all of those questions and give you a tasty dish that is beyond easy to make.
Orange Marmalade Pork Chops
This simple, yet tasty pork chop dish is low in salt, low calorie, and low in fat. Let’s face it – the “other white meat” is really good for you! The big bonus to me: it is budget friendly. Pork is a lot less expensive than most cuts of red meat and the reason is simple:
Supply and demand.
Pound for pound, hogs are cheaper to raise than cows, so they can be sold for less. People generally prefer beef to pork, and are willing to pay less. The number of people who don’t eat pork is small, and doesn’t not impact the price very much.
Is pork healthier than beef?
The fat in pork was found to contain more unsaturated fats than compared to lamb and beef — meaning more omega-3 fatty acids. It’s also high in oleic acid, which is a monounsaturated fat that’s readily available for use by the body.
Add in the fact that both the American Cancer Society and American Heart Association both recommend pork or chicken over beef? I would say get your pig on!
Both pork and chicken are also a lot less expensive than beef, often coming in under two dollars a pound when watching the sales at your local grocery store.
My best pork shopping tip?
When whole pork loin in a bag is on sale at your local grocery store, pick one or two up and walk them over to the meat counter. I ask the butcher to cut the ends off in a decent sized chunk, and then cut the middle into pork chops.
That gives me the ends to use in a slow cooker for pulled pork and it comes out less fatty than if I had a pork shoulder. The chops are center cut, about an inch thick, and boneless. If I want to make a recipe like my Hawaiian Pork in the Instant Pot, I can simply dice a few of those pork chops up into decent sized chunks.
This is all usually about $1.99 a pound – which makes for a steal of a deal. I get at least two roasts each time, and stock up my freezer. The pork ends go in a one gallon Ziploc bag – two to a bag. I often add a bottle of BBQ sauce or a Jamaican Jerk style sauce before sealing and freezing.
The pork chops? I put a little butcher paper in-between them and pop four to a bag in those same one gallon Ziploc bags. One roast cut up usually means a pair of ends fo the crock pot and six to eight chops. When I get two of the roasts, I have at least five meals of pork ready to go in my freezer.
Just a quick note: I prefer the Ziploc over the Glad version of freezer bags as they hold up better, and the food seems to stay fresh longer. When your food actually freezes, it can have “corners” on it and when buping against other items in that freezer? Those corners can tear the bag, which not only lets in air and frost particles, but creates a leaky mess in your fridge when thawing that meal out for cooking.
Let’s Make Orange Marmalade Pork Chops
You will need:
- 4 lean pork chops, I prefer boneless. This time, I used two jumbo bone-in chops that I got a killer deal on
- 1/3 C. light orange marmalade
- 2 Tablespoons Dijon mustard
- 1 medium onion, chopped
Mix marmalade and mustard in a small saucepan over medium heat. Stir until marmalade has melted.
Place pork chops on boiler rack for about six minutes. Turn over and broil about two more minutes.
Spoon half of the marmalade mixture over the chops and broil five minutes more.
Brown the onion in a frying pan for about two minutes, stir into the remaining marmalade glaze. Serve over the pork chops.