Orange Marmalade Glazed Chops
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 servingsPrep
10 minCook
20 minReady
30 minIngredients
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
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
- Season pork chops with salt and pepper on both sides.
- Heat olive oil in pan.
- Sear chops for 3-4 minutes on each side.
- Add in balsamic vinegar and orange marmalade.
- Reduce heat to simmer, cover, and cook for about 7 minutes.
For the French Beans & Olive Tapenade
- Combine all ingredients for the tapenade in a food processor, and process until smooth. Set aside.
- Bring a pot of water to a boil.
- Add in the french beans and boil for a minute.
- Strain out and transfer to an ice water bath for about 2 minutes to stop the cooking process.
- Just before serving, sauté the chopped shallots and french beans in a little olive oil.
- Top off with the tapenade, give a quick stir, and take off the heat.
- Serve while hot.
