Savory Pork Chops
Originally published in Taste of Home April/May 2001, Debbie Terenzini-Wilkerson of Lusby, Maryland shared this recipe, raving about the tender pork chops and mouthwatering sauce, a perfect blend of mustard, soy sauce, ketchup and orange marmalade.
Originally published in Taste of Home April/May 2001, Debbie Terenzini-Wilkerson of Lusby, Maryland shared this recipe, raving about the tender pork chops and mouthwatering sauce, a perfect blend of mustard, soy sauce, ketchup and orange marmalade.
- 2 tablespoons ketchup
- 1 cup water
- 1 tablespoon dijon mustard
- 1/8 teaspoon pepper
- 1 tablespoon soy sauce
- 2 tablespoons canola oil
- 1/2 cup onion chopped
- 2 tablespoons all purpose flour
- 1 teaspoon seasoned salt
- 1 tablespoon ground mustard
- 4 bone-in pork loin chops 3/4 inch thick and 8 ounces each
- mustard sauce:
- 2 teaspoons ground mustard
- 2 tablespoons orange marmalade
- Carbohydrate 11.7815869983007 g
- Cholesterol 137.31 mg
- Fat 26.0629486299929 g
- Fiber 0.979038219189493 g
- Protein 42.9486012243409 g
- Saturated Fat 6.58687905273141 g
- Serving Size 1 1 Serving (277g)
- Sodium 927.762513579984 mg
- Sugar 10.8025487791112 g
- Trans Fat 2.97609587378599 g
- Calories 460 calories
Step-by-step
- In a large resealable plastic bag; combine the first four ingredients; add pork chops, a few pieces at a time, and shake to coat.
- In a large skillet over medium heat, brown chops in oil on both sides, about 8 minutes.
- Combine the sauce ingredients; pour over chops.
- Cover and simmer until a meat thermometer reads 160°, about 20 minutes.
- Serve sauce with pork.
Why do some glazes burn instantly while others form a glossy lacquer? Sugar concentration dictates the outcome. Orange marmalade introduces pectin and sucrose, which caramelize rapidly under direct heat. Combining the marmalade with soy sauce and Dijon mustard introduces amino acids and organic acids that buffer the heat through the Maillard reaction, allowing the exterior to brown without acrid charring. Canola oil provides a high smoke point of 400 degrees Fahrenheit, ensuring adequate heat transfer for the initial eight-minute sear.
Bone-in chops, specifically cut at three-quarters of an inch thick, require distinct thermal management. Bone acts as an insulator, meaning meat adjacent to it cooks slower than the outer edge. Covering the skillet during the twenty-minute simmer traps steam, creating a moist cooking environment that gently brings the protein to the USDA-recommended 160 degrees Fahrenheit internal temperature without drying out the loin. A digital instant-read thermometer inserted into the thickest portion, away from the bone, prevents overcooking.
Pairing these intensely savory proteins with plain starches like steamed jasmine rice or roasted fingerling potatoes balances the assertive profile of the glaze. The neutral carbohydrates absorb excess sauce without competing against the sharpness of the ground mustard.
