Sticky Orange Bourbon Glazed Pork Chops

• 4 bone-in pork chops, 1 inch thick
• 1/4 cup orange marmalade
• 2 tablespoons bourbon
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Steps

1. 1 Pat pork chops dry with paper towels and season with salt.
2. 2 In a small saucepan, combine marmalade, bourbon, soy sauce, honey, vinegar, mustard, garlic powder, and pepper. Simmer over medium heat until thickened, about 5 minutes.
3. 3 Heat olive oil in a large skillet over medium-high heat.
4. 4 Cook pork chops for 4-5 minutes per side, or until internal temperature reaches 145°F.
5. 5 Brush chops with glaze during the last 2 minutes of cooking, flipping to coat both sides.
6. 6 Serve immediately, drizzled with extra glaze.

Equipment

• Large skillet
• Saucepan
• Tongs
• Meat thermometer

Variations

• Substitute bourbon with orange juice for an alcohol-free version.
• Add a splash of sesame oil to the glaze for an Asian twist.

Substitutions

• If you don't have orange marmalade, use apricot jam.
• Substitute Dijon mustard with whole grain mustard for extra texture.

Pairings

• Roasted vegetables
• Wild rice pilaf
• Creamy coleslaw

Nutrition

Tips

• For a thicker glaze, whisk a teaspoon of cornstarch with a tablespoon of water and stir into the sauce before simmering.
• Pair with roasted vegetables or a fresh green salad for a complete meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Freezing: These pork chops freeze well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with roasted sweet potatoes and steamed broccoli.
• Pairs well with a crisp Chardonnay.

FAQ