Under 30 Minutes

Orange-and-Honey Glazed Pork Chops

Marinating in an orange-rosemary mixture before going under the broiler makes these bone-in pork chops sweet-and-savory.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, March 2013


  • 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


  1. 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 2 hours or up to overnight.

  2. 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.

  3. 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.


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