Pork Chops with Orange Dijon Glaze

Pork Chops with Orange Dijon Glaze

Five in 25

Serves 2

5 Ingredients

Bone in pork chops

¼ cup orange marmalade

1 shallot, minced

2 green onions, minced

1 T butter

From the Pantry

2 T Olive Oil

1 T Dijon Mustard

Heat a skillet over medium-high heat. Coat the chops in olive oil and season with salt and pepper. Sear the chops on one side for 5-6 minutes or until golden brown. Flip and cook another 5-6 minutes or until the chops register 135 degrees. If your chops are thicker than ¾ of an inch you may want to finish cooking them in a 400-degree Fahrenheit oven. Remove from pan and let rest on a plate.

Add the minced shallot to the pan and cook for 2-3 minutes until just starting to caramelize. Deglaze the pan with ¼ cup of water, scraping up any and all flavorful bits from the bottom of the pan. Add the Dijon and marmalade and stir to combine. Reduce 1-2 minutes until the sauce thickens slightly. Return the pork to the skillet and turn off the heat. Add half the green onions and butter and toss the chops in the sauce, coating thoroughly.

Serve with desired sides (we used oven-roasted brussels sprouts) and garnish with the remaining green onions and a spoon or two of the glaze.