Orange-and-Honey Glazed Pork Chops
- Total Time:
- Servings: 4
Photography: Johnny Miller
- 2 oranges (1 zested and juiced, 1 cut into 8 wedges)
- 1/4 cup white-wine vinegar
- 3/4 cup honey, preferably orange blossom
- Salt and pepper
- 4 bone-in pork chops (about 8 ounces each, 1 inch thick)
- 5 sprigs rosemary
In a bowl, whisk together orange zest and juice, vinegar, honey, and 1/4 teaspoon pepper. Place pork, orange wedges, and rosemary in a shallow dish or zip-top bag and coat with marinade. Refrigerate pork at least two hours or up to overnight.
Remove pork, orange wedges, and rosemary from marinade; transfer pork and oranges to a wire rack set on a foil-lined rimmed baking sheet. Season pork with salt and pepper. Transfer marinade to a small saucepan, simmer over medium until reduced by half, about 5 minutes.
Heat broiler, with rack in upper third of oven. Broil pork and oranges 3 minutes, then flip pork, brush with reduced marinade, and add rosemary. Broil until pork is lightly charred and cooked through, 5 to 7 minutes. Brush with more reduced marinade and serve.