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Fruit-glazed Roasted Pork-chops

2 Pork chops, 2" thick, lean, boneless ("Butterfly" chops).
2 tb Garlic-flavored cooking oil


Glaze:
1/4 c Orange marmalade (tart)
1 tb Lemon peel, finely shredded
1 1/2 tb Lemon juice
1 1/2 tb Soy sauce
1/2 ts Ginger, ground
1/8 ts Anise seed
1/4 ts Allspice, ground


Servings: 2

Brown both sides of chops quickly in hot cooking oil. Place in shallow roasting pan and cook at 350 F for 40 minutes. Garlic-flavored cooking oil is made by immersing a peeled, halved large garlic-clove in 1 cup of vegetable cooking oil the day before use.

Stir to mix all GLAZE ingredients well and let stand to blend while chops are roasting. After 40 minutes remove chops from oven, brush on glaze, turn chops and brush glaze on reverse side.

Return to oven and continue cooking for an additional 35 to 45 minutes until meat is well done, basting at 15 minute intervals. Remove to serving platter and serve hot.




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