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Mustard Plus Glazed Pork Chops

The scent of orange marmalade always takes me back to my grandmother’s kitchen. She wasn’t much of a cook, bless her heart, but she had a few signature dishes that were surprisingly delicious. One of those was a simple glazed pork chop, the kind that practically sang with sweet and savory flavors. It wasn’t fancy, but it was made with love, and that’s what mattered most. Today, I’ve taken her basic concept and elevated it with a touch of Dijon mustard and a hint of spice, creating a Mustard Plus Glazed Pork Chop that’s both comforting and exciting.

Recipe Overview

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Dietary Type: Gluten-Free (check soy sauce label)

Ingredients

3 tablespoons orange marmalade
2 tablespoons soy sauce
1 teaspoon Dijon mustard (coarse grained preferred)
1⁄4 teaspoon crushed red pepper flakes (optional)
1⁄4 cup water
4 center cut pork loin chops with bone (1/2 inch thick)
Pepper to taste
1 teaspoon lite olive oil or 1 teaspoon vegetable oil
1⁄2 cup thinly sliced green onion
Orange slices, for garnish

Equipment Needed

Large skillet
Measuring spoons and cups
Tongs
Serving Platter

Instructions

In a small bowl, combine the orange marmalade, soy sauce, Dijon mustard, and crushed red pepper flakes (if using). Whisk together until well blended.
Stir in the water to the mixture. Set aside. This is your glaze!
Warm the olive oil or vegetable oil in a large skillet over medium heat. Ensure the oil is shimmering before adding the pork chops. This will help them brown properly.
Season the pork chops generously with black pepper on both sides. Be sure to pat the pepper onto the chops so it sticks.
Increase the heat to medium-high. Carefully place the seasoned pork chops into the hot skillet, ensuring they aren’t overcrowded.
Brown the chops for about 2 minutes on each side, creating a nice sear. This browning process, known as the Maillard reaction, is key to developing rich flavor.
Spoon the prepared mustard/marmalade mixture evenly over the browned pork chops in the skillet.
Bring the sauce to a gentle boil.
Immediately reduce the heat to low, cover the skillet tightly, and simmer until the pork chops are cooked through and no longer pink in the center, about 15 minutes. The internal temperature should reach 145°F (63°C) when measured with a meat thermometer. Be careful not to overcook, as pork chops can become dry.
Remove the lid, and stir in the sliced green onions.
Transfer the pork chops to a serving platter.
Garnish with fresh orange slices and serve immediately.

Expert Tips & Tricks

For extra flavor, marinate the pork chops in the mustard/marmalade mixture for at least 30 minutes (or up to 2 hours) before cooking.
If the sauce becomes too thick during simmering, add a tablespoon or two of water to thin it out.
If you don’t have Dijon mustard, you can substitute yellow mustard, but the flavor will be slightly different.
To ensure even cooking, use pork chops that are all of similar thickness.
Don’t have green onions? Try using a finely diced shallot or even a bit of yellow onion.

Serving & Storage Suggestions

Serve these Mustard Plus Glazed Pork Chops immediately while they’re still hot and juicy. They pair perfectly with mashed potatoes, rice pilaf, or a simple green salad.

Leftover pork chops should be cooled completely before storing them in an airtight container in the refrigerator. They will keep for up to 3 days.

To reheat, you can gently warm them in a skillet over low heat, adding a splash of water or broth to keep them moist. You can also microwave them, but be careful not to overcook them, as they can become dry.

Freezing is not recommended as the texture of the pork may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	200 kcal	N/A
Calories from Fat	63 kcal	32%
Total Fat	7 g	10%
Saturated Fat	2.1 g	10%
Cholesterol	59 mg	19%
Sodium	600.8 mg	25%
Total Carbohydrate	11.4 g	3%
Dietary Fiber	0.5 g	2%
Sugars	9.5 g	37%
Protein	22.5 g	44%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

Jam it up: Substitute the orange marmalade with apricot jam, peach preserves, or even a spicy pepper jelly for a different flavor profile.
Spice Level: Adjust the amount of crushed red pepper flakes to your liking, or omit them altogether if you prefer a milder flavor.
Gluten-Free: Ensure your soy sauce is gluten-free by checking the label. Tamari is a great gluten-free alternative.
Sweetener Swap: If you’re watching your sugar intake, use a sugar-free orange marmalade or a natural sweetener like honey or maple syrup in moderation.
Herbaceous Twist: Add a sprig of fresh rosemary or thyme to the skillet while simmering the pork chops for an herbaceous aroma and flavor. Remove before serving.

FAQs (Frequently Asked Questions)

Q: How do I know when the pork chops are done?

A: The best way to check for doneness is to use a meat thermometer. The internal temperature should reach 145°F (63°C). If you don’t have a thermometer, you can cut into the thickest part of the chop; the juices should run clear, and there should be no pink meat.

Q: Can I use boneless pork chops instead?

A: Yes, you can use boneless pork chops, but they may cook faster, so reduce the simmering time accordingly. Watch them closely to avoid overcooking.

Q: Can I make this recipe in the oven?

A: Yes, you can. After browning the pork chops in the skillet, transfer them to an oven-safe dish, pour the sauce over them, cover, and bake at 350°F (175°C) for about 20-25 minutes, or until cooked through.

Q: What if my sauce is too thin?

A: If your sauce is too thin, you can remove the pork chops from the skillet and simmer the sauce over medium heat until it reduces to your desired consistency. Be sure to watch it closely to prevent burning.

Q: Can I use a different type of mustard?

A: While Dijon mustard is recommended for its distinct flavor, you can experiment with other types of mustard, such as whole grain mustard or even a spicy brown mustard. Keep in mind that the flavor of the finished dish will be slightly different.

Final Thoughts

These Mustard Plus Glazed Pork Chops are a delightful combination of sweet, savory, and slightly spicy flavors that are sure to please everyone at your table. Don’t be afraid to experiment with different jams, mustards, and spices to create your own unique twist on this classic dish. I encourage you to try this recipe and share your feedback, or pair it with a crisp green salad and a glass of chilled white wine for a truly memorable meal. Happy cooking!

Mustard Plus Glazed Pork Chops Recipe