Orange-Mustard Glazed Pork Chops
Your mouth will water for these roasted pork chops glazed in citrussy flavor.
Take weeknight dinners up a notch with this quick and easy recipe. It’ll only taste like you spent hours making it—in fact, you can have it on the table in well under an hour.
Start by making the orange-mustard glaze. Fresh squeeze an orange, then pour it into a saucepan with whole-grain mustard and arrowroot powder for thickening. Bring to a boil, then simmer until thick.
Meanwhile, start the pork chops. Season both sides with black pepper, then add to a hot ovenproof skillet. Flip the chops, add rosemary and red onion to the pan, then top with the orange glaze. Roast the chops for 10 minutes, or until a food thermometer registers an internal temperature of 140°F.
Remove the rosemary and onion from the pan, but leave the drippings—we’ll use those to make a tasty pan sauce that brings the citrussy flavor to the next level. Add fresh lime juice, set the skillet back over the stovetop, and cook until syrupy.
Serve your orange-glazed pork chops topped with the lime pan juices alongside the rosemary and red onion. Enjoy with your favorite Paleo salad or veggie dish for a complete meal.
- Recipe by: The Paleo Diet Team
- Serves: 4
- Meal: Dinner
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
1/2 cups fresh orange juice
1 tbsp arrowroot powder
1 tbsp whole-grain mustard
1 tbsp avocado oil
4 boneless pork loin chops (1 inch thick)
1/4 tsp freshly ground black pepper
2 rosemary sprigs
1 red onion, cut into 1/4 inch wedges
2 tbsp fresh lime juice
Preheat oven to 425°F.
Combine orange juice, arrowroot powder, and mustard in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer until syrupy.
Heat a large ovenproof skillet over medium-high heat. Add avocado oil and swirl to coat. Sprinkle pork with black pepper, then add to the hot pan. Cook 5 minutes or until browned.
Flip the chops and add rosemary and red onion to the pan. Pour the orange-mustard mixture over the pork and transfer to the oven. Bake for 10 minutes, or until internal temp reaches 140°F.
Remove the rosemary and onion from the pan and arrange on a serving platter. Return the pan to medium-high heat and add lime juice. Cook 4 minutes or until liquid is syrupy.
To serve, set the chops alongside the rosemary and red onion, and drizzle with the lime pan sauce to serve.