Okay, again, this isn't my picture. Again, I was hungry, I ate, I then remembered the photo. Too late. But it actually looked a lot like this, only oranger.
Marmalade Pork Chops
1 cup chicken or veg. broth
1/3 cup orange marmalade
1 tablespoon champagne vinegar
1 tablespoon unsalted butter
2 tablespoons olive oil
4 pork chops
Salt and Pepper
Heat the butter and olive oil in a large skillet over medium heat. Season the pork chops with the salt and pepper. Brown the pork chops but don't cook all of the way through. Remove pork chops and cover with foil.
Deglaze the pan with the orange juice and chicken broth. Add vinegar, marmalade and bring the mixture to a simmer. When marmalade is melted and combined, add pork chops back into the mix and simmer, turning every few minutes to coat in the sauce until the pork is cooked completely. 150 degrees on an instant read meat thermometer.
Transfer the chops to serving dish and turn off the heat. Add the tablespoon of butter to the sauce and whisk until combined. Drizzle over the chops and serve.
Thumbs up from Big Mama and Little Mouths. If you're not from the south, and I'm not, then the whole sweet meat thing took a minute. I did find the sauce a little sweet on first taste, but I added a splash of vinegar to cut it a bit. Next time I'm thinking about adding a little Dijon mustard to see what that taste's like. I served these with real mashed potatoes from the deli at Fresh Market. Sometimes, especially on Monday nights when I only got four hours of sleep the night before, side dishes are just too much for me.
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