I absolutely think orange marmalade is a fantastic ingredient in cooking
All of that orange zest and concentrated orange flavor can really enhance so many dishes
Not only is it great as just a jam, it is great on ice cream (chocolate ice cream with orange zest, I mean, can you feel it??), in between layered cake and as a glaze for meat which you’ll see here
So it’s the dinner challenge yet again
So let’s open our chopped baskets (in this case the fridge) and you are challenged with…
Boneless pork chops, orange marmalade and cognac!
Well…..lets get started
For the glaze you will need 1 1/2 cups of orange marmalade, 2 tablespoons of Cognac, 1 tablespoon of Dijon mustard and 1/2 teaspoon of crushed red pepper
Add the marmalade, mustard and crushed red pepper to a small pot
Start simmering and stirring constantly for around 6 minutes
Remove and set aside on a heat proof surface
Add in the Cognac
We are going to flambe the glaze, or ignite the alcohol, which will burn it off, while caramelizing the orange zest
Using a long lighter ignite the Cognac and gently swirl the pan to move the alcohol around. Keep swirling until the fire goes out, indicating the alcohol is burned off
Stir the glaze back up and set it aside to thicken
Let’s move onto the pork
I have 6 boneless pork chops that I’m going to trim some of the excess fat from
Next you will need 1 teaspoon each of kosher salt, ground black pepper, garlic powder, onion powder and 1 tablespoon of paprika
Sprinkle this evenly on both sides of the chops
Off to the grill we go
We are going to cook these over direct heat at about 425 F, so adjust the grill accordingly
Place the chops down and cook 5 minutes then turn (don’t flip yet) and cook for 4 minutes more
Put some orange glaze on the chops and then flip
Put more glaze on top and cook for 2-3 minutes or until a meat thermometer registers at least 145 F for medium
Remove from the heat and let rest at least 10 minutes
You can top them off with additional glaze at this point
We know you’re going to love these!
Enjoy!!!
Simply Sundays! ~ Orange & Cognac Glazed Pork Chops
Ingredients
For the glaze
1 1/2 cups of orange marmalade
2 tablespoons of cognac
1 tablespoon of dijon mustard
1/2 teaspoon of crushed red pepper
For the chops
6 boneless center cut pork chops (trimmed of excess fat)
1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder
1 tablespoon of paprika
Directions
To a saucepan add 1 1/2 cups of orange marmalade, 1 tablespoon of Dijon mustard and 1/2 teaspoon of crushed red pepper. Start simmering and stirring constantly for around 6 minutes. Remove and set aside on a heat proof surface
Add in your Cognac. We are going to flambe the glaze, or ignite the alcohol, which will burn it off, while caramelizing the orange zest. Using a long lighter ignite the Cognac and gently swirl the pan to move the alcohol around. Keep swirling until the fire goes out, indicating the alcohol is burned off. Stir the glaze back up and set it aside to thicken
Remove any excess fat from the pork chops and sprinkle both sides with kosher salt, ground black pepper, garlic powder, onion powder and paprika
Place the chops down over direct heat on a 425 F grill. Cook 5 minutes then turn (don’t flip yet) and cook for 4 minutes more. Put some orange glaze on the chops and then flip Put more glaze on top and cook for 2-3 minutes or until a meat thermometer registers at least 145 F for medium. Remove from the heat and let rest at least 10 minutes. Top them off with additional glaze
Tools used to make this recipe
Wilton Recipe Right 3 Piece Cookie Pan Set
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