Poulet Marengo (Chicken Marengo)
Pork chops with Orange-Mustard Glaze
2015-01-14 05:10:56
Serves 4
Prep Time
20 min
Total Time
1 hr
Nutrition Facts
Serving Size
254g
Servings
4
Amount Per Serving
Calories 379
Calories from Fat 126
% Daily Value *
Total Fat 14g
22%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 122mg
41%
Sodium 277mg
12%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
3%
Sugars 10g
Protein 48g
Vitamin A
1%
Vitamin C
21%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1/2 cup fresh orange juice (about 2 oranges)
- 2 tablespoons orange marmalade
- 1 tablespoon whole-grain mustard
- 1 tablespoon canola oil
- 4 (6 oz.) bone-in pork loin chops (1-inch thick)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 rosemary sprigs
- 1 medium red onion, cut into 1/2-inch wedges
- 2 tablespoons fresh lime juice
Instructions
- Preheat oven to 425 degrees.
- Combine juice, marmalade, and mustard in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer 15 minutes or until syrupy.
- Heat a large ovenproof skillet over medium-high heat. Add oil. Sprinkle pork with salt and pepper. Add to pan; cook 5 to 6 minutes or until browned. Turn pork; add rosemary and onion to pan. Pour juice mixture over pork; bake at 425 degrees for 10 minutes or until a thermometer registers 140 degrees. Place onion and rosemary on a platter. Return pan to medium-high heat; add lime juice. Cook 4 minutes or until liquid is syrupy. Add pork to platter; drizzle with sauce.
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