Orange Glazed Pork Chops
- ⅓ cup orange juice
- ⅓ cup soy sauce
- 4 tsp brown sugar
- ¾ tsp ground ginger
- 2 cloves garlic
3 pork chops (5oz each)
2 tbsp vegetable oil
¾ cup orange juice
1 tbsp Dijon mustard
¾ cup brown sugar
½ tsp salt
Mix marinade ingredients in a sealable bag or flat container. Add pork chops and allow to marinate in the refrigerator overnight, turning occasionally.
Before cooking, remove pork chops from the refrigerator. Remove from marinade, pat dry and allow to sit at room temperature for 30 minutes.
Heat oil in a skillet over medium heat. Place pork chops in a skillet and allow to cook until the internal temperature reaches 140℉, turning once (4-8 minutes, depending on thickness). Remove from the pan and cover to keep warm.
Mix orange juice, mustard, brown sugar and salt in a small bowl. Add to pan and cook over medium-high heat until thickened, about two minutes, stirring constantly.
Pour orange glaze over pork chops and serve immediately.
3 servings, 600 calories per serving
Hack: Leftover orange juice can be frozen for up to 12 months. Pour orange juice into an ice cube tray and place in the freezer until solid. Transfer to freezer bags or freezer-safe containers for storage.