Orange Rosemary Pork Chops

Orange Rosemary Pork Chops

Happy, happy MLK Day! Why does this particular MLK Day get an extra happy wish? Because it coincides with Secret Recipe Club reveal day, that’s why! This month I was assigned Rainstorms and Love Notes.

Ashley, like me, lives with her husband and three cats. (Seriously, I have three cats too!). Unlike me, Ashley is a Pittsburgh Steelers fan. Sorry, Ashley – can’t join you there; go Cowboys!! Anyways… 🙂

Orange Rosemary Pork Chops

Rainstorms and Love Notes is a wonderful blog of scrumptious recipes, lovely pictures, and I loved how Ashley wrote out the story of how she and her husband met. Read it here, it’s awesome.

Since it’s still January and I’m still trying to detox from all the excess cookies and alcohol that was the month of December, I went hunting for a healthy, wholesome recipe, which I happily found in these orange rosemary pork chops. Pork chops marinate for about four hours in a combination of delicious ingredients like orange zest and juice, dried rosemary, Worcestershire sauce, molasses, and black pepper.

Orange Rosemary Pork Chops

The orange flavor really shines through in the end. All the flavors cooperate beautifully and the final product is a tender, yummy, healthy pork chop that could be a very easy weeknight dinner. It would be very easy to scale the recipe up to four servings too. I hope y’all enjoy this one, and do check out Rainstorms and Love Notes!

Orange Rosemary Pork Chops

{One Year Ago: Shrimp and Chorizo Tapas}
{Two Years Ago: Cotija Rice}

Source: slightly adapted from Rainstorms and Love Notes

2 bone-in pork chops
2 tsp orange zest
Juice from 1 large orange
2 tsp dried rosemary
2 tbsp Worcestershire sauce
1 tbsp olive oil, plus more for the skillet
1 tbsp molasses
Pinch of kosher salt
A few, or many grinds of black pepper

In a small bowl, combine the orange zest, orange juice, rosemary, Worcestershire sauce, olive oil, molasses, salt, and pepper. Add the pork chops to a large, resealable plastic food storage bag. Pour the marinade into the bag, seal it, and squish it around to thoroughly coat the pork chops. Place the bag in a bowl and refrigerate for 4 hours.
Remove the bag from the refrigerator and allow the pork chops to come up to room temperature. Meanwhile, preheat your oven to 375 F. Preheat a small (10-inch) cast-iron skillet over medium-high heat. Drizzle in a little bit of olive oil, and when it shimmers, carefully transfer the pork chops to the hot skillet.
Cook about 2 minutes per side, until nicely browned on both sides. Insert a meat thermometer into the center of one of the chops. Transfer the skillet to the oven and cook the chops until the meat thermometer reads 160-165 F, about 6-8 minutes. Let the chops rest for about 5 minutes, then serve.

16 responses to “Orange Rosemary Pork Chops

  1. Orange + rosemary + pork is just a fantastic combination. This would be delish shredded into a sandwich next day.

  2. This sounds divine! And different! Visiting from SRC and pinning to try~

  3. I’m so glad you liked the pork chops! I actually haven’t made them again since I originally posted them, but now I’m thinking I need to make them again soon. Love that you have three cats too, but you like the Cowboys?! Really?! 🙂

    • Texan New Yorker

      Loved them, thanks so much!!

      And yes, love my Cowboys – I was raised in Dallas, soooo…. ya know…. 🙂

  4. This recipe sounds awesome. I have to try the orange and rosemary combo.
    I’d love it if you shared this at What’d You Do This Weekend. Have a great week.

    Wishes for tasty dishes,

  5. I love pork chops and it has been too long since I have made them. I need to try this recipe.

  6. This orange, rosemary, molasses marinade sounds so much more interesting than regular pork chops. We don’t eat pork chops that often at our house, but I might give this a try for the next time we do chops or pork tenderloin. Great recipe

  7. That flavor profile, though–I’m totally forwarding this recipe to my pork chop loving friend!

  8. My mouth is seriously watering right now. Came home from work and need to make dinner. Just wish I could pluck this from the screen. Glad to be part of SRC group C with you.

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