Marmalade & Thyme Pork Chops

Magnificent marmalade is the secret ingredient in this beautiful dish! Ready in as little as 20 minutes, it’s a perfect week day dinner, and so delicious, you’ll want to use it to impress on date nights!

I use La Vieja Fábrica Fine Cut Seville Orange Marmalade for this recipe, because I trust the flavour is always a perfect balance of sweetness and zing, which is exactly what this recipe needs! You can also use the thick cut version – but if you have fussy little ones, the fine or smooth is best!

Difficulty Easy

Serves 4

Prep time 5 minutes

Cook time 20-25 minutes

Ingredients

4-6 thick cut pork chops

1 jar of La Vieja Fábrica Fine Cut Orange Marmalade

1 shallot, finely diced

2 cloves of garlic

2 tsp fresh thyme

1 tsp wholegrain mustard

300ml chicken stock

Method

Preheat the oven to 200c fan / 220c

Add a little oil to a pan, add the shallot and minced garlic and cook for a couple of minutes until they start to soften.

Meanwhile, put some marmalade in a bowl to avoid cross contamination, then use a food brush to coat each pork steak. Season each one with salt and pepper.

On a medium high heat. Add a little more oil, then add the pork to the pan and cook for 3-4 minutes on each side just to get a good colour. You need to keep moving them around to stop the marmalade from burning, add more oil if necessary.

Once they have a lovely colour on each side, transfer them to an oven dish, cover loosely with foil and leek then cook for a further 15 minutes until they are fully cooked through. They will feel firm and juices will run clear. If you have a thermometer; they should reach an internal temperature of 63c. Cooking times will vary depending on the thickness of your steaks, thinner steaks will take much less time and can be cooked solely in the pan.

While the steaks are in the oven, in a jug or straight into the pan, add your hot chicken stock, 3 tablespoons of marmalade, 1 tsp thyme, 1 tsp whole grain mustard. Stir then put on the hob on a low heat, and allow it to simmer and reduce until it thickens slightly.

Taste the sauce then add salt and pepper until it is to your liking. Then remove from the heat. Once cooked, add the steaks back into the pan with the sauce and coat them generously.

Serve with creamy mashed potatoes or seasonal vegetables and enjoy! It truly is a beautiful dish!