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Orange & honey glazed pork chops – easy but flavor packed


Glazed pork chop with charred orange wedges and a buttered/herbed orzo side dish

orange honey glazed chops

This is served with a salad of sweet onion, roasted red peppers and shaved squash


  • 2 oranges (1 zested and juiced, 1 cut into 8 wedges)
  • 1/4 cup white-wine vinegar
  • 3/4 cup honey, preferably orange blossom
  • Coarse salt (Kosher) and pepper
  • 4 bone-in pork chops (about 8 ounces each, 1 inch thick)
  • 5 sprigs rosemary


  1. In a bowl, whisk together orange zest and juice, vinegar, honey, and 1/4 teaspoon pepper. Place pork, orange wedges, and rosemary in a shallow dish or zip-top bag and coat with marinade. Refrigerate pork at least two hours  of up go 12 hours.
  2. Remove pork, orange wedges, and rosemary from marinade; transfer pork and oranges to a wire rack set on a foil-lined rimmed baking sheet.
  3. Season pork with salt and pepper. Transfer marinade to a small saucepan, simmer over medium until reduced by half, about 5 minutes.
  4. Heat broiler, with rack in upper third of oven. Broil pork and oranges 3 minutes, then flip pork, brush with reduced marinade, and add rosemary.
  5. Broil until pork is lightly charred and cooked through, 5 to 7 minutes. Brush with more reduced marinade (use a new brush as to not cross-contaminate) and serve.

Side dish recommendation: serve with orzo, finished with a little butter folded in and some chopped flat leaf Italian parsley

Serves 4


Seasoning the chops prior to broiling along with orange wedges

out of oven on rack


Out of the oven and ready to rest for about 10 minutes prior to serving


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