Marmalustard Pork Chops

Marmalustard Pork Chops

  • ½ cup fresh orange juice
  • 2 tablespoons Condimentum Hill Marmalustard
  • 1 tablespoon Telegraph Hill EVO
  • 4 pork loin chops (600g)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 rosemary sprigs
  • 1 medium red onion, cut into wedges
  • 2 limes juiced and kept

 

  1. Combine juice and Marmalustard in a small pot and reduce until syrupy
  2. Heat a large ovenproof dish over medium-high heat.
  3. Add oil and add seasoned pork chops with salt and pepper
  4. Cook for 5 minutes each side or until browned.
  5. Add rosemary, onion and juiced limes to pan.
  6. Pour the orange mixture over pork; bake at 220° for 10 minutes or until chops are cooked. Remove the onion and rosemary and keep. Remove the limes and save for garnish later.
  7. Return pan to medium-high heat and add lime juice.
  8. Cook 4 minutes or until liquid is syrupy.
Drizzle over the pork and onions and serve