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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (3)

54 Ratings
  • 5 star values: 9
  • 4 star values: 17
  • 3 star values: 13
  • 2 star values: 12
  • 1 star values: 3
Rating: Unrated
04/16/2013
Is there a print option? I can't see one...
Rating: Unrated
04/16/2013
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.
Rating: Unrated
04/16/2013
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...
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