ORANGE-AND-HONEY GLAZED PORK CHOPS

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Orange-and-Honey Glazed Pork Chops image

Marinating in an orange-rosemary mixture before going under the broiler makes these bone-in pork chops sweet-and-savory.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 6

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

Steps:

  • 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 2 hours or up to overnight.
  • Remove pork, orange wedges, and rosemary from marinade; transfer pork and oranges to a wire rack set on a foil-lined rimmed baking sheet. Season pork with salt and pepper. Transfer marinade to a small saucepan, simmer over medium until reduced by half, about 5 minutes.
  • 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. Broil until pork is lightly charred and cooked through, 5 to 7 minutes. Brush with more reduced marinade and serve.

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