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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, May 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.

Reviews Add a comment

  • MS11240225
    16 APR, 2013
    Is there a print option? I can't see one...
  • lolasalazar
    16 APR, 2013
    I also have a broiler related question: My oven has a separate broiler on the bottom. Do I put the pork in the oven with the broiler setting on or do I actually put it in the separate bottom broiler? I'm worried about burning the food.
  • TheCookie
    16 APR, 2013
    Not a review, but a question: When recipes say to BROIL, should I use HI or LO Broil. My oven has both settings. HI scares me a bit...