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Orange Glazed Pork Chops

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Orange Glazed Pork Chops | Quick & Easy Meal Ideas | Pork Chops with Orange Glaze Recipe

Are you ready for another freezer friendly meat recipe that is both foolproof and delicious?

So far we’ve tackled both chicken (with this to-die-for Honey Lemon Garlic Chicken) and beef (with this oh-so-easy London Broil), so I thought it was only fitting that we move on to something just slightly more challenging:  Pork Chops.

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The main reason pork chops can be challenging is that it is really easy to overcook them, which can make them dry and tough.  Luckily this delicious orange glaze helps add a lot of moisture and flavor, but it is also important to cook them just enough.  For pork it is super helpful to have a meat thermometer on hand so that you can take them out of the oven the second they hit 145 degrees.  If you don’t have one, don’t fret too much, just set the timer on the low end and check them frequently to prevent overcooking.

I promise that the extra effort will be worth it–my family absolutely raved about this dish & literally could not get enough!

Assemble the ingredients for these delicious orange glazed pork chops: marmalade, syrup, soy sauce, olive oil, Dijon mustard, pork chops and seasonings.

Here is what you need:

1 cup orange marmalade 
1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon dried minced onion
1 teaspoon seasoned salt
1/4 teaspoon black pepper
4 cloves garlic
8 pork chops (approximately 6-8 ounces each)
 

Pour the syrup into the marmalade marinade for your orange glazed pork chops.

Step 1: In medium bowl, whisk together marmalade, dijon mustard, honey, olive oil, soy sauce, minced onion, salt, & pepper.

Mince the garlic gloves using a garlic press and whisk into the marinade.

Step 2: Mince or press garlic, then whisk into marmalade mixture.

Use a fork to tenderize the pork chops and help them absorb the marinade.

Step 3: Poke each pork chop several times with a fork

Pour the pork chops and marinade into the freezer bags.

Step 4: Pour marinade mixture into two 1 gallon freezer bags. (Be sure to label bags first!)  Place four pork chops into each bag.  Press out air and seal.  Marinate for 30 minutes or freeze until needed.

Thaw the pork chops in a shallow glass baking dish when you're ready to cook and enjoy!

Step 5: Thaw pork chops; place in shallow baking dish, cover with remaining marinade, and bake at 375 degrees for 20-25 minutes, turning once during cooking and removing from oven as soon as center temperature reaches 145 degrees.

 Orange Glazed Pork Chops: An Easy Freezer Meal the Whole Family Will Love

 

Orange Glazed Pork Chops

Moist and full of flavor this pork chop recipe is sure to be a hit!
Course Main Course
Cuisine American
Keyword Orange Glazed Pork Chops
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 people

Ingredients

  • 1 cup orange marmalade
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon dried minced onion
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon black pepper
  • 4 cloves garlic
  • 8 pork chops approximately 6-8 ounces each

Instructions

  1. In medium bowl, whisk together marmalade, Dijon mustard, honey, olive oil, soy sauce, onion, salt, & pepper.

  2. Mince garlic, then whisk into marmalade mixture.

  3. Poke each pork chop several times with a fork

  4. Pour marinade mixture into two 1 gallon freezer bags. (Be sure to label bags first!)

  5. Place four pork chops into each bag. Press out air and seal. Marinate for 30 minutes or freeze until needed.

  6. Thaw pork chops; place in shallow baking dish, cover with remaining marinade. Bake at 375 degrees for 20-25 minutes, turning once during cooking and removing from oven as soon as center temperature reaches 145 degrees.

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What’s your favorite way to prepare pork?

14 Comments

  1. April 23 at 03:45PM

    This looks delicious!! I have been looking for another good freezer recipe to add to my rotation. I have pork chops now but they are frozen, do you think I can put them in the marinade and toss it back into the freezer or should I wait to use this as freezer recipe until I buy fresh pork chops next time?
    Thanks!!

  2. April 23 at 03:54PM

    Mmmmm, Ruth you have my mouth watering! We absolutely love orange chicken over here. It’ll be awesome to have another orange recipe with a different cheap meat (pork always seems to be on sale around here).

    I’d just add that you wouldn’t want to have the pork in the freezer past 6 months and probably closer to 3 months. These look fabulous!

  3. Kelly
    April 26 at 04:22PM

    Adding orange marmalade to turkey, pork or chicken always kicks it up a notch the easy way. If you want a more Asian twist, add a squirt of lemon for a “sweet and sour” treatment! Also try a store bought sesame salad dressing with cashews! YUMMM!

  4. Dawn Beaver
    May 2 at 11:28PM

    Place chops in greased dish. Place 1 tablespoon of each: butter or butter substitute, brown sugar and soy sauce on top of each chop. Cover with foil. Bake at 375 degrees for 20 minutes. Remove foil and bake for 10 more minutes.. My family loves this super easy dish.

  5. Stephanie
    February 11 at 07:40PM

    Seriously delicious! Had almost all ingredients on hand. One husband and two toddlers licked the platter clean. Winner! Thanks, Ruth! Be blessed!

  6. Bernice
    October 13 at 02:47PM

    Everyone loves this recipe! Instead of the dried onion and garlic I use a fresh small shallot and two large garlic cloves shredded and add 1 tablespoon of Chambord and 2 Tablespoons of Seasoned Rice wine vinegar. I also use blackberry jelly instead of orange marmalade.Heat it up until hot then cool down and pour over meat.
    So good. Thank you for the recipe!

  7. Jenn
    October 24 at 04:53PM

    This looks great! A quicky from University days & still is. Chops half frozen in large pan, lots of garlic to taste. 1 tbsp of frozen oj per chop. 1/4 cup of warm water to 1/2 cup every 3 chops. Just enough to cover.
    Black pepper, dried mustard just a pinch. Fresh honey. I start with a tbsp to mix. Usually I add about 3tbsp honey per 4 regular size chops. Basically let it cook until done. It’ll be a big saucy caramelized mess that’s both delicious over rice and a pain to clean up. It’s cheap and yummy lol.

  8. Dorothy Campbell
    May 11 at 08:59PM

    I already know this is going to be delicious, I tasted the marinade, really excellent. So easy to make. My husband loves pork chops. Thanks, for the recipe.

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