Are you ready for another freezer friendly meat recipe that is both foolproof and delicious? These freezer-friendly orange glazed pork chops take just minutes to prep but taste juicy and delicious. The whole family will enjoy this recipe.
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.
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!
Orange Glazed Pork Chops
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)
Step 1: In medium bowl, whisk together marmalade, Dijon mustard, honey, olive oil, soy sauce, minced onion, salt, & pepper.
Step 2: Mince or press garlic, then whisk into marmalade mixture.
Step 3: Poke each pork chop several times with a fork
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.
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
These freezer-friendly orange glazed pork chops take just minutes to prep but taste juicy and delicious. Enjoy this family pleasing pork chop recipe.
- 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
In medium bowl, whisk together marmalade, Dijon mustard, honey, olive oil, soy sauce, onion, salt, & pepper.
Mince garlic, then whisk into marmalade mixture.
Poke each pork chop several times with a fork
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 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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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.
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.
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!