Pork Chops with a Rosemary, Orange and Mustard Sauce

Pork chops are such a good midweek dinner. The 3 flavours of the sauce work so well together and you can serve it with so many different sides. I chose polenta for this dinner. It was so comforting I really am a Sauce addict I always do the recipe for 4 people even though it’s just 2 of us so we have loads of yummy sauce.

Ingredients (serves 2)

For the Pork
  • 2 pork chops, I brined mine, recipe here
  • Seasoning
  • 2 tbsp butter
  • 2 tbsp oil
For the Sauce
  • Juice 3 oranges
  • 300ml stock, I used chicken
  • 1 tbsp maple syrup
  • 1 tbsp whole grain mustard
  • Sprig of rosemary, leaves only, chopped.
  • 1 tsp cornstarch, mixed with a splash of cold water
  • Seasoning to taste


For the Sauce
  1. Add the orange juice and stock into a frying pan. Bring to the boil the on a rolling simmer reduce by half.
  2. Finish off with the rosemary, maple syrup, mustard and bring back to the boil stirring so the sauce thickens. Season to taste and set aside.
For the Chops
  1. Preheat oven to 180 degrees fan.
  2. Season the chops on both sides.
  3. Heat the butter and oil in an ovenproof frying pan. Add the chops and brown for 3 minutes on each side. Put in the oven and bake for 10 minutes. Remove from oven and rest for 10 minutes. Pour the resting juices into your sauce. Place the chops into the sauce and gently heat through. Serve and Enjoy 😊

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