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.
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Serves
2
Prep
10 mins
Cook
20 mins
Total Time
30 mins
Dietary
GF, DF
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
Method:
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.
