The sweet fresh citrus flavors paired up with classic savory seasoning elevate traditionally bland pork chops. Let the oven do the heavy lifting for you giving you time to make your salad and have dinner ready quickly!
2x 5oz Boneless Pork Chops
1 Teaspoon brown sugar
1 Tablespoon whole-grain mustard
½ Red Onion
Salt and Pepper
Oven safe saute pan
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Preheat oven to 425 degrees. Make your sauce by juicing 1 orange into a small bowl and adding brown sugar and mustard, stir to combine.
Preheat sauté pan over high heat with 1 teaspoon olive oil. Season pork chops with salt and pepper. Once oil in sauté pan starts to smoke, turn heat down to medium and add chops and cook 3 minutes.
Slice the other orange by removing both ends, sitting cut side up and use your knife to peel and then slice the orange. Slice ½ red onion and set aside with orange slices. Remove leaves from the sprig of rosemary and chop.
Once the chops are browned, add the sauce, chopped rosemary, sliced onions and oranges to the same pan as your chops. Stir to combine and place in oven to finish cooking for 10 minutes. While your chops finish cooking, make your salad.
Once your chops and sauce are done, its time to plate. Place half of the salad on a plate and place 1 chop next to the salad and top with half the red onions and oranges.