Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 4
2 tbsp Coburn Farms butter
½ small onion, minced (about 1/4 cup)
2 garlic cloves, minced
½ cup Tipton Grove orange juice (or the juice from 2 fresh oranges)
2 tbsp Bramley’s apricot preserves
1 tbsp Kurtz Dijon mustard
1 tbsp Medeiros vegetable oil
4 boneless porkchops (3-4 oz. each)
½ tsp Marcum Italian seasoning
Marcum salt & ground black pepper
1
In a small sauce pan, prepare glaze. Melt butter over medium heat and add minced onion and garlic. Cook for about 3 minutes.
2
Add in orange juice, apricot preserves, and mustard; stir well. Bring to a boil, then reduce heat and simmer until glaze has thickened, about 8 minutes. Remove from heat.
3
Heat vegetable oil over medium heat in a large skillet.
4
Season boneless pork chops on both sides with Italian seasoning and a pinch each of salt and pepper.
5
Cook pork chops for 4-5 minutes per side. During the last 2 minutes of cooking, spoon glaze over top each porkchop. Turn pork chops to coat all sides in glaze.
Ingredients
2 tbsp Coburn Farms butter
½ small onion, minced (about 1/4 cup)
2 garlic cloves, minced
½ cup Tipton Grove orange juice (or the juice from 2 fresh oranges)
2 tbsp Bramley’s apricot preserves
1 tbsp Kurtz Dijon mustard
1 tbsp Medeiros vegetable oil
4 boneless porkchops (3-4 oz. each)
½ tsp Marcum Italian seasoning
Marcum salt & ground black pepper