Orange-Mustard Glazed Pork Chops

This is a super quick and easy recipe that tastes delicious and presents well for company.  In fact this is the recipe that convinced my husband that pork chops do not have to be dry and tasteless as he was previously led to believe!  Credit goes to my Uncle Steve for coming up with it years ago and making it a family favorite.

Pork chops resting.

6 pork chops
olive oil

Dry Rub:
1 tablespoon dried rosemary
2 teaspoons rubbed sage
1 teaspoon salt
1 teaspoon freshly ground pepper

Glaze:
1/4 cup orange marmalade
1/4 cup orange juice
1/4 cup spicy brown mustard
2 tablespoons brown sugar

Combine the ingredients for the dry rub and grind them up using a mortar and pestle.

Glaze cooking.

Prepare the pork chops (trim off visible fat and make sure they are a uniform thickness).  Lightly cover them with the dry rub and let them sit while a very lightly oiled pan heats.  Cook the pork chops in the pan, turning once while cooking.

When the pork chops are done, let them rest and deglaze the plan with the orange mustard glaze (in other words dump the glaze ingredients in the pork chop pan and cook).  The glaze will thicken and turn darker as it cooks.  As you stir, scrape up anything stuck to the bottem of the pan and mix it in.

Serve the pork chops with the glaze on top or on the side.  We like to serve with rice and the glaze is delicious on it as well!