A delightful twist on pork chops with a citrusy glaze and aromatic herbs.
Cut the orange in half. Slice one half into wedges and set aside. Squeeze the juice from the other half into a small bowl.
Use a juicer to extract the maximum juice from the orange.
Brush the pork chops with a tablespoon of the orange juice. Sprinkle with salt and set aside.
Let the pork chops sit for a few minutes to absorb the flavors.
Mix the remaining orange juice with the orange marmalade and chopped rosemary in a small bowl.
Ensure the marmalade is well mixed for an even glaze.
Preheat the broiler and place the pork chops on the broiler pan. Broil for 5-6 minutes on each side, brushing with the glaze during the last 2-3 minutes.
Check the internal temperature of the pork to ensure it reaches 145°F (63°C).
Serve the pork chops with the reserved orange wedges. Garnish with a sprig of rosemary if desired.
Squeeze the orange wedges over the pork chops for an extra burst of flavor.
