Orange-Glazed Pork Chops

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Orange-Glazed Pork Chops to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Orange-Glazed Pork Chops, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 teaspoon cornstarch
• 1/8 teaspoon ground ginger
• 1 tablespoon soy sauce
• 1 teaspoon water
• 1/4 cup orange marmalade
• 1 tablespoon lime juice
• 1 1/2 teaspoons olive oil
• 1 clove garlic, minced
• 2 (3/4 inch) thick bone-in pork loin
• chops
• 1 small lime, thinly sliced

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a small saucepan, combine the cornstarch, ginger, soy sauce and water until smooth

Step 2: Technique & Execution

Stir in the marmalade, lime juice, oil and garlic until blended

Step 3: Technique & Execution

Bring to a boil; cook and stir mixture for 1-2 minutes or until thickened

Step 4: Technique & Execution

Place the pork chops in a greased 8-in. baking dish

Step 5: Technique & Execution

Spoon glaze over pork, turn to coat

Step 6: Technique & Execution

Top with the lime slices