Publisher Photo
Publisher Photo
My family loves saucy dishes and I love simple recipes—this one combines those two criteria! Sweet orange marmalade blends nicely with tangy mustard.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 4 boneless pork chops (1/2 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1/4 cup Dijon-mayonnaise blend
  • 1/4 cup orange marmalade

Directions

Sprinkle chops with salt and pepper. In a skillet over medium heat, brown chops in butter for 3-5 minutes on each side. Remove from the heat; place chops in an 8-in. square baking dish. Add Dijon-mayonnaise blend and marmalade to drippings in the skillet; stir until smooth. Cook over low heat for 2 minutes or until heated through. Pour over chops.
Cover and bake at 350° for 20-25 minutes; uncover and bake 5-10 minutes longer or until chops are tender and sauce is thickened. Yield: 4 servings.
Originally published as Orange Dijon Pork in Country Pork 1996, p79

Nutritional Facts

1 each: 391 calories, 17g fat (8g saturated fat), 132mg cholesterol, 661mg sodium, 13g carbohydrate (13g sugars, 0 fiber), 41g protein.

  • 4 boneless pork chops (1/2 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1/4 cup Dijon-mayonnaise blend
  • 1/4 cup orange marmalade
  1. Sprinkle chops with salt and pepper. In a skillet over medium heat, brown chops in butter for 3-5 minutes on each side. Remove from the heat; place chops in an 8-in. square baking dish. Add Dijon-mayonnaise blend and marmalade to drippings in the skillet; stir until smooth. Cook over low heat for 2 minutes or until heated through. Pour over chops.
  2. Cover and bake at 350° for 20-25 minutes; uncover and bake 5-10 minutes longer or until chops are tender and sauce is thickened. Yield: 4 servings.
Originally published as Orange Dijon Pork in Country Pork 1996, p79

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