Monday, July 02, 2007

Tender Glazed Pork Chops (or Cutlets)

Here's a wonderful new recipe I tried last week. I've mentioned before how I make a meal for my parents each Thursday evening. I try to make a really nice meal that will last them for more than one night. This past week the pork sirloin grilling cutlets were on sale for $1.19/lb. so I planned to use them in a pork chop with apples recipe. But Thursday was a very hot day and that recipe just seemed too heavy. I found this glazed pork chop recipe in the Quick Cooking Annual Recipe book for 2006. It is sooooo delicious!


1/2 tsp. onion powder
1/2 tsp. dried oregano
Garlic powder to taste
4 boneless pork loin chops (about 3/4 inch thick) OR 1 to 1 1/2 pounds boneless pork sirloin grilling cutlets, same thickness
1 cup apricot preserves OR orange marmalade
1 - 1/2 tsp. lemon juice
1 - 1/2 tsp. lime juice
1 to 2 Tblsp. olive oil

Sprinkle the pork with onion powder, oregano, and garlic powder.

In a small saucepan, combine the preserves or marmalade with the lemon juice and lime juice. Cook and stir over low heat for 5 to 10 minutes or until preserves are melted.

Meanwhile, in a large skillet, heat the olive oil. Cook the pork over medium-low heat for 8 to 10 minutes or until nicely browned on one side. Turn the pork; generously brush with the glaze. Cook 8 to 10 minutes longer or until juices run clear. Serve with remaining glaze.

Yield: 4 servings.

I was out of apricot preserves so decided to use some orange marmalade I had on hand. It turned out to be a really nice flavor with the lemon and lime juice added. These are just delicious.


  1. This sounds really good! I like pork, but by dh doesn't care for it as much, so I only cook it occasionally. I think this will be my next pork recipe to try.

  2. It is very, very good. I wasn't sure about the orange marmalade, as I'm not a big fan of the stuff. But my parents do like it, so I went ahead and made the substitution. My pork cutlets were very large, so there was plenty for us to have leftovers the next day and I got to taste how the pork had turned out. I will definitely use this recipe again and again. Wonderful flavor for very little effort!


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