Orange Glazed Pork Chops

Name: Orange Glazed Pork Chops
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 6 Pork Chops (bone in or boneless); 1/2 teaspoon garlic powder; 1/2 teaspoon Salt; 2/3 teaspoon Pepper; 3/4 cup Orange Marmalade; 2/3 cup Teriyaki Sauce

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These orange marmalade pork chops are tender, savory, and coated in a sweet citrus glaze that comes together with simple ingredients. Homemade orange marmalade adds bright flavor while creating a glossy sauce that pairs beautifully with roasted parsnips and carrots.

This easy skillet dinner is ready in less than 30 minutes and perfect for weeknights, yet special enough for company.

A glazed orange pork chop garnished with rosemary sits on white rice, accompanied by roasted sweet potato fries and a slice of orange on a round white plate.

Why You'll Love This Orange Marmalade Pork Chops Recipe

You will love this easy skillet dinner that is ready in just 20 minutes and fits right into a busy evening. The sweet and savory glaze fills the kitchen with an aroma that gets everyone excited to sit down and eat.

Quick skillet dinner: This one pan meal cooks in about 20 minutes, making it perfect for busy weeknights.
Sweet and savory glaze: Orange marmalade creates a glossy citrus sauce that pairs beautifully with juicy pork chops.
Family friendly flavor: The balance of bright orange and savory pork makes this a dinner everyone looks forward to.

Close-up of juicy, cooked orange pork chops garnished with a sprig of fresh rosemary, served over a bed of white rice. Two slices have been cut from the pork, revealing its tender interior.

Ingredients Overview

This recipe uses just five simple ingredients to create flavorful orange marmalade pork chops with a glossy citrus glaze. Pork chops are seasoned with salt and pepper, then simmered in a quick sauce made from orange marmalade and teriyaki for a balance of sweet and savory.

The short ingredient list keeps prep easy while still producing a satisfying skillet dinner.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

Raw orange pork chops in a copper skillet on a marble surface, surrounded by a bowl of apricot preserves, a bowl of sauce, rosemary, measuring spoons with salt and pepper, and an orange checkered kitchen towel.

How To Make Orange Glazed Pork Chops

Making this recipe starts by seasoning and searing the pork chops in a skillet until lightly browned. The orange marmalade and teriyaki sauce are then added to create a quick glaze that simmers with the pork until tender and coated.

Refer to the step by step visual guide below to follow each stage from searing through glazing.

Three cooked orange pork chops in a copper skillet on a marble surface, next to small bowls of orange marmalade and barbecue sauce, with a checkered kitchen towel beside the pan.

Season pork chops with salt and pepper and fry in skillet until browned, but not quite fully cooked.

A copper skillet with three orange pork chops, each topped with a dollop of orange marmalade, sits on a marble surface. A hand holds the pan handle with a towel. A bowl of sauce and a rosemary sprig are nearby.

About 5 minutes before done, put one spoon of orange marmalade on each pork chop and drizzle with teriyaki sauce.

Continue cooking until pork chops are cooked through and marmalade and sauce is combined and hot. Serve alone or on top of steamed rice.

Three cooked orange pork chops in a copper-colored frying pan, topped with a golden-orange sauce and a drizzle of brown glaze. A checkered dish towel rests beside the pan on a marble countertop.

Serving Suggestions

Serve these orange marmalade pork chops with air fried broccolini or Brussels sprouts and carrots for a colorful plate that complements the sweet citrus glaze. A spoonful of homemade orange marmalade on the side adds an extra burst of flavor, while a simple green salad or steamed rice helps round out the meal.

For a cozy dinner spread, pair the pork chops with warm dinner rolls so none of the sauce goes to waste.

Substitutions and Variations

Some useful tips and substitutions when making this recipe:

Use boneless pork chops: Swap bone in chops for boneless to reduce cooking time and create a fork tender result.
Try chicken instead: Chicken breasts or thighs work well with the orange marmalade glaze for an easy variation.
Add fresh garlic: Stir minced garlic into the skillet for extra savory depth that balances the citrus sweetness.
Use soy sauce instead of teriyaki: Soy sauce provides a simpler salty base while still complementing the marmalade.
Include red pepper flakes: A pinch of red pepper flakes adds gentle heat that contrasts nicely with the sweet glaze.
Mix in Dijon mustard: A small spoonful of Dijon creates a tangy layer that enhances the sauce complexity.
Add sliced onions: Cooking onions alongside the pork chops softens them into the glaze and adds natural sweetness.

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A plate with orange-glazed pork chop on white rice, roasted carrots, and orange slices. In the background, a copper skillet and a fork are visible. Text reads "Orange Glazed Pork Chops.

Tips for Success

Helpful tips to help you when making this recipe:

Pat pork chops dry: Removing excess moisture helps the chops sear properly and develop better flavor.
Season before searing: A simple sprinkle of salt and pepper enhances the pork and builds a flavorful base.
Use medium heat: Cooking over moderate heat prevents the glaze from burning while allowing the pork to cook evenly.
Spoon glaze over chops: Basting during cooking coats the pork and helps the sauce thicken into a glossy finish.
Rest briefly before serving: Letting the chops sit for a few minutes keeps them juicy and allows the glaze to settle.

Storage Options

Here is how I store leftovers when making this recipe:

Refrigerate leftovers: Store cooled pork chops in an airtight container in the refrigerator for up to 3 days.
Keep sauce with chops: Storing the glaze alongside the pork helps maintain moisture and flavor when reheating.
Freeze for later: Place fully cooled pork chops in a freezer safe container for up to 2 months.
Reheat gently: Warm leftovers in a skillet over low heat to prevent the glaze from scorching.
Use microwave carefully: Heat in short intervals and spoon sauce over the pork to keep it from drying out.

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Frequently Asked Questions

Can I use bone in or boneless pork chops for this recipe?

Both bone in and boneless pork chops work well, though bone in chops tend to stay juicier during cooking.

How do I keep pork chops from drying out?

Avoid overcooking and allow the chops to rest briefly after cooking so juices redistribute.

What type of orange marmalade is best to use?

Any good quality orange marmalade works, but one with visible peel adds extra texture and flavor.

What can I substitute for teriyaki sauce?

Soy sauce can replace teriyaki 1:1 in this recipe.

How do I know when pork chops are fully cooked?

Pork chops are done when they reach an internal temperature of 145°F and appear opaque throughout.

What side dishes go well with orange pork chops?

Roasted vegetables, rice, mashed potatoes, or a simple salad pair nicely with the citrus glaze.

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A plate with orange pork chops glazed to perfection, served on white rice, garnished with rosemary, and paired with roasted carrot sticks and a fresh slice of orange.

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