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Orange and Honey Glazed Pork Chops




Source of Recipe


Jacobs Granny


List of Ingredients




Orange and Honey Glazed Pork Chops


2 oranges, (1 zesterd and juiced, 1 cut into 8 wedges)
1/4 cup white wine vinegar
3/4 cup honey
salt and pepper
4 bone in pork chops (about 8 ounces each, 1 inch thick)
5 sprigs rosemary


Recipe




In a bowl, whisk together orange zest, and juice, vinegar, honey and 1/3 tsp pepper.

Place pork, orange wedges, and rosemary in a shallow dish or zip top bag and coat with marinade.

Refrigerate pork at least 2 hours, or up to ovenight.

Remove Pork, orange wedges and rosemary from marinade; transfer pork to a wire rack set on a foil loned rimmed baking sheet.

Season chops with salt and pepper.

Transfer marinade to a small saucepot, simmer over medium heat until reduced by half, about 5 minutes.

Heat broiler with rack in upper third. Broil pork and oranges, 3 minutes, then flip, brush with reduced marinade, and add rosemary.

Broil until pork is lightly charred and cooked through, 5 to 7 minutes.

Brush with more reduced marinade and serve.