Pork

Orange & Cognac Glazed Pork Chops

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

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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 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

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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 your 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

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I know you’re going to love these!

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Enjoy!!!

Simply Sundays! ~ Orange & Cognac Glazed Pork Chops

  • Servings: 6
  • Time: Prep 10 Min, Cook 10-12 Min
  • Difficulty: Medium
  • Print

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 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 your 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

Simply Bamboo Cutting Board

Wilton Recipe Right 3 Piece Cookie Pan Set

© Simply Sundays 2016
All rights reserved

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