Pork chops in orange-mustard sauce
6 servings
45 minutes
Pork chops in orange-mustard sauce combine juicy meat with a tangy sweet-sour citrus note. The dish merges classic meat cooking techniques with flavors inspired by Mediterranean and American cuisines. Orange jam and fresh juice add a subtle fruity sweetness to the sauce, while mustard provides a mild spiciness. Lime juice refreshes the taste as a finishing touch, making it multifaceted. Baking in the oven with onions and rosemary allows the meat to absorb the aromas while remaining tender. Perfect for a festive dinner or family lunch, especially with a side of roasted vegetables or potatoes. This dish brings the warmth of home cooking with an elegant restaurant presentation.
1
Preheat the oven to 200 °C. In a small saucepan, mix orange juice, jam, and mustard. Place over medium heat and bring to a boil. Reduce heat and simmer, stirring for 15 minutes until the sauce thickens slightly.
- Orange juice: 125 ml
- Orange marmalade: 2 tablespoons
- Wholegrain mustard: 1 tablespoon
2
Peel and slice the onion into feathers. Sprinkle the pork with salt and pepper. Heat a large ovenproof skillet with olive oil over medium heat. Place the patties in the skillet and fry for 5 minutes on each side until the meat is browned.
- Red onion: 1 head
- Bone-in pork chops: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
3
Add rosemary and onion to the pan and pour with sauce. Place the pan in the oven and bake for 10 minutes.
- Fresh rosemary: 2 sprigs
- Red onion: 1 head
4
Transfer the pork and onion to a dish, remove the rosemary. Return the skillet to the heat on high and pour in the lime juice. Cook, stirring, for 4-5 minutes until the sauce thickens slightly. Drizzle the sauce over the pork and serve the dish immediately.
- Freshly squeezed lime juice: 2 tablespoons
