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Glazed Pork Chops

Who would have imagined that marmalade would be such a good base for an Asian-style sauce? This sweet-and-sour glaze can be made in advance and is a useful recipe to add to your collection - it's great with any pork cut and also with duck.

Annabel Langbein Glazed Pork Chops Recipe
Annabel Langbein Media
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Glazed Pork Chops
4 pork chops ½ cup water Marmalade Glaze ¼ cup Golden Marmalade or other marmalade ¼ cup soy sauce 2 tbsp cornflour 2 spring onions, thinly sliced 2 cloves garlic, crushed 1 tsp finely grated orange zest 2tbsp orange juice 1 tbsp honey a pinch of chilli flakes (optional) 1 tbsp neutral oil

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/glazed-pork-chops/966/
EMAIL PRINT
Prep time:
10 mins
Cook time:
1 hour
Serves:
4
  • 4 pork chops
  • ½ cup water

Marmalade Glaze

  • ¼ cup Golden Marmalade or other marmalade
  • ¼ cup soy sauce
  • 2 tbsp cornflour
  • 2 spring onions, thinly sliced
  • 2 cloves garlic, crushed
  • 1 tsp finely grated orange zest
  • 2tbsp orange juice
  • 1 tbsp honey
  • a pinch of chilli flakes (optional)
  • 1 tbsp neutral oil

Preheat oven to 160°C fanbake and line a roasting dish with baking paper for easy clean-up. Arrange chops in a single layer in a prepared dish.

To make Marmalade Glaze, mix together marmalade, soy sauce, cornflour, spring onions, garlic, orange zest and juice, honey, chilli and oil.

Pour glaze over the chops to coat evenly. Cover and bake for 30 minutes, then uncover, add ½ cup water and return to oven until cooked through, golden and lightly caramelised on top (about another 30 minutes). Serve hot.

This recipe is from my book The Free Range Cook: Through the Seasons

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1 comments

I think that you are an amazing cook I love your show. I am going to try your pork chops in marmalade tonight I will let you know how they turn out I will also give you some of my recipes to try
owensterry 69 April 18, 2018
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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