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Orange Marmalade Glazed Chops

 
9

This orange glazed pork chop recipe is a meat lover’s dream and is perfectly complemented by the French beans and olive tapenade part of the recipe. These beans actually cater for 6 people, so feel free to use them in a simple stir fry the day after.

Yield

2

servings

Prep

10

min

Cook

20

min

Ready

30

min

 

Ingredients

For the Chops

2 pieces French pork chops
salt, to taste
pepper, to taste
15ml/1 tbsp olive oil
30g/1oz orange marmalade
45ml/1.5fl oz balsamic vinegar

For the French Green Beans

400g/14oz French green beans
100g/3.5oz shallots
15ml/1 tbsp olive oil
salt, to taste
pepper, to taste

For the Olive Tapenade

75g/2.5oz black olives, pitted
10g/0.5oz anchovies
15g/0.5oz shallots, thinly sliced
50ml/1.75fl oz olive oil
salt, to taste
pepper, to taste

Directions

For the Chops

  1. Season pork chops with salt and pepper on both sides.
  2. Heat olive oil in pan.
  3. Sear chops for 3-4 minutes on each side.
  4. Add in balsamic vinegar and orange marmalade.
  5. Reduce heat to simmer, cover, and cook for about 7 minutes.

For the French Beans & Olive Tapenade

  1. Combine all ingredients for the tapenade in a food processor, and process until smooth. Set aside.
  2. Bring a pot of water to a boil.
  3. Add in the french beans and boil for a minute.
  4. Strain out and transfer to an ice water bath for about 2 minutes to stop the cooking process.
  5. Just before serving, sauté the chopped shallots and french beans in a little olive oil.
  6. Top off with the tapenade, give a quick stir, and take off the heat.
  7. Serve while hot.

 

* not incl. in nutrient facts

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