Citrus fruits are at their best in Mid-winter and add a pop to roasted meats, desserts and salads. Oranges, limes and orange marmalade are used in this recipe.
serves 6 ( 5 points +)
- 1/2 c. fresh orange juice ( about 2 oranges)
- 2 T. orange marmalade
- 1 T. Dijon mustard
- 1 T. canola oil
- 6 ( 4 oz) boneless, lean pork chops
- salt and pepper to taste
- 1 medium red onion, cut into wedges
- 2 T. lime juice
Preheat oven to 425.
Combine orange 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 meidum-hig heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper. Add to the pan and cook 5 minutes or until browned. Turn pork. Add onion to the pan. Pour juice mixture over pork Bake for 10 minutes or until a meat thermometer registers 140. Remove onion from pan. Return pan to medium-high heat; add lime juice. cook until mixture is syrupy. Transfer pork to a platter and drizzle with sauce.
adapted from "Cooking Light"