Quick enough for a weeknight meal, these Skillet Marmalade Pork Chops pair juicy pork with sweet orange marmalade, molasses, ginger and tangy balsamic vinegar, ready in about 30 minutes.
Don’t you just love pork chops? I sure do. These Skillet Marmalade Pork Chops are juicy and sticky, with a sweet and tangy marmalade marinade that cooks with the pork chops in the skillet.
My mum would often make Pan-Fried Pork Loin Cutlets for a quick yet delicious dinner, and they’re still a favourite at our place. I have been experimenting a bit more in the last few years, though. Remember these amazing Vietnamese Pork Chops? These Skillet Marmalade Pork Chops are another version we really enjoy.
All you need to do is mix together the marinade ingredients, add the pork chops, and let them marinate for 20 minutes. Then cook the pork chops for about 10 minutes and serve. It really is that simple!
These Skillet Marmalade Pork Chops have become a regular part of our meal rotation.
Reasons to Make Marmalade Pork Chops
- Quick cooking and straightforward serving make it well suited to regular family meals.
- Ready in less than 30 minutes, making it practical for busy weeknights.
- Bone-in pork chops are widely available at supermarkets and easy to find for a weeknight meal.
Key Ingredients for Skillet Marmalade Pork Chops
Bone-in Pork Chops
Bone-in pork chops have a savoury, meaty flavour and a juicy texture. Look for chops with some marbling and a thin layer of fat around the edge for added richness.
Orange Marmalade
Orange marmalade gives the sauce its sweet citrus flavour and slight bitterness from the peel. A marmalade with pieces of orange peel also adds texture.
Molasses
Molasses brings deep sweetness with caramel and slightly bittersweet notes. Its thick, syrupy consistency contributes to the sticky texture of the sauce.
Orange Juice
Orange juice contributes fresh citrus flavour, natural sweetness, and acidity. It gives the marmalade mixture a lighter consistency without diluting the orange flavour.
Rosemary
Rosemary contributes woody, herbal notes that pair naturally with pork and orange. Its savoury quality contrasts with the sweeter elements of the dish.
Find the complete list with measurements in the recipe card below.
How to Make Marmalade Pork Chops
Marinade
Step 1: In a Ziploc bag, combine the orange marmalade, molasses, extra virgin olive oil, grated ginger, orange juice, balsamic vinegar, and 1 teaspoon of salt.
Step 2: Add the pork chops and coat them thoroughly in the marinade. Refrigerate for 20 minutes.
Cook and Serve
Step 1: Caramelise the chopped onion in a dry frying pan for a couple of minutes.
Step 2: Add the pork chops and pour in the marinade.
Step 3: Cook over medium-high heat for about 10 minutes or until the pork chops are cooked through, flipping them during cooking. Continue cooking until the marinade becomes slightly sticky.
Step 4: Garnish with orange slices and rosemary.
Step 5: Serve warm.
Frequently Asked Questions
Yes. Boneless pork chops work well, but they may cook faster than bone-in chops depending on their thickness. Check them earlier to avoid overcooking.
Yes. Lemon marmalade is a good alternative if you prefer a more tart citrus flavour. Use the same amount as the orange marmalade.
Check the thickest part of the pork with an instant-read thermometer without touching the bone. The pork should reach 63°C – 145°F, followed by a 3-minute rest.
Try fresh thyme or finely chopped parsley in place of rosemary. Freshly grated orange zest also works well for a brighter citrus flavour.
Keep an eye on the heat as the sauce reduces. Marmalade and molasses contain sugars, so lower the heat if needed to keep the sauce from sticking to the pan while it thickens.
Extra Help from the Kitchen
Use a Wide Frying Pan – Arrange the four pork chops in a single layer without overlapping so there’s enough surface area for the meat and marinade.
Check Doneness with a Thermometer – Insert an instant-read thermometer into the thickest part of a chop without touching the bone. Look for 63°C – 145°F, then rest the pork for at least 3 minutes.
Lower the Heat if the Sugars Catch – Reduce the heat if the marmalade and molasses begin sticking or darkening too quickly before the pork reaches a safe internal temperature.
Loosen an Over-Reduced Sauce – Pour a small splash of orange juice into the frying pan if the sauce becomes too thick before the pork is ready.
Use Tongs to Handle the Chops – Turn and transfer the pork with tongs instead of piercing it with a fork, which avoids making unnecessary holes in the meat.
Variations and Twists
Use Dijon Mustard – Combine 1 to 2 teaspoons of Dijon mustard with the marmalade, molasses and other marinade ingredients before adding the pork chops. It gives the sauce a sharper, tangier flavour.
Try Chilli Flakes – Sprinkle a small amount of chilli flakes into the marmalade marinade for gentle heat alongside the sweet citrus flavours.
Swap Salt for Soy Sauce – Replace the salt with 1 tablespoon of reduced-sodium soy sauce and combine it with the marinade ingredients. It adds saltiness and savoury depth to the orange sauce.
Use Sesame Oil – Use ½ to 1 teaspoon of sesame oil in the marinade alongside the extra virgin olive oil. Keep the sesame oil in the marinade rather than using it to caramelise the onions.
Switch to Lemon Marmalade – Replace the orange marmalade with an equal amount of lemon marmalade for a tarter citrus flavour and the same thick, sticky consistency.
Storage and Shelf Life
Store leftover Orange Marmalade Pork Chops in an airtight container in the fridge for 3 to 4 days. Refrigerate the pork within 2 hours of cooking, or within 1 hour if the temperature is above 32°C – 90°F.
For longer storage, freeze the pork chops with some of the marmalade sauce in a freezer-safe container. Thaw overnight in the fridge.
Reheat the pork chops gently in a frying pan until they reach 74°C – 165°F throughout. Add a small splash of water if the marmalade sauce has thickened too much during storage.
Skillet Marmalade Pork Chops Recipe
Ingredients
- 4 bone-in pork chops
- ½ onion – chopped
- 105 g orange marmalade
- 60 ml extra virgin olive oil
- 85 g molasses
- ¼ tsp grated ginger
- 30 ml orange juice
- 11 ml balsamic vinegar
- orange slices
- rosemary – for garnish
- salt – to taste
Instructions
Marinade
- In a Ziploc bag, combine the orange marmalade, molasses, extra virgin olive oil, grated ginger, orange juice, balsamic vinegar and 1 teaspoon of salt.
- Add the pork chops and coat them thoroughly in the marinade. Refrigerate for 20 minutes.
Cook and Serve
- Caramelise the chopped onion in a dry frying pan for a couple of minutes.
- Add the pork chops and pour in the marinade.
- Cook over medium-high heat for about 10 minutes or until the pork chops are cooked through, flipping them during cooking. Continue cooking until the marinade becomes slightly sticky.
- Garnish with orange slices and rosemary.
- Serve warm.
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