Quick and Easy Skillet Pork Chops With Marmalade

Easy Skillet Pork Chops With Marmalade
Easy Skillet Pork Chops With Marmalade. Diana Rattray
  • 55 mins
  • Prep: 20 mins,
  • Cook: 35 mins
  • Yield: 4 Servings

 Use jalapeno peppers or mild green chile peppers in this tasty pork chop dish. The sweet orange marmalade paired with the hot or mild chile peppers gives the chops fabulous flavor. If you prefer an even milder dish, use sweet bell pepper.

We enjoyed these pork chops with plain rice, but a rice pilaf or roasted potatoes would be excellent choices as well. Add a salad and steamed broccoli, green beans, or a salad, and you're good to go!

See the tips and variations for more ideas and possible substitutions.

What You'll Need

  •  4 pork chops on the bone, about 3/4-inch thick
  • kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons all-purpose flour
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 tablespoon chopped jalapeno peppers or other chile pepper, or more, to taste*
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 cup chicken broth
  • 3/4 cup sweet orange marmalade
  • 1/2 cup dry white wine

How to Make It

  1.  Sprinkle the pork chops all over with salt and freshly ground black pepper, and then dust them with about half of the all-purpose flour.
  2. Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the pork chops to the skillet. Cook for about 8 to 10 minutes, turning to brown both sides of the chops. Remove them to a plate and set aside.
  3. Add the butter to the skillet. When the butter has melted, add the remaining flour. Cook, stirring, for 2 minutes. Add the peppers, cayenne pepper, chicken broth, marmalade, and wine. Stir to blend. Cook, stirring, for 1 minute. Add the pork chops back to the pan. Reduce the heat to low, cover the pan, and simmer for about 20 to 30 minutes, or until the pork chops are thoroughly cooked. The minimum safe temperature for pork is 145° F (63° C).
  1. See Meat Temperature Chart and Safe Cooking Tips
  2. Serve the pork chops with the sauce and hot cooked rice
  3. *If you use canned peppers or pickled jalapenos, drain them well before adding to the pan. The wet chopped hot red peppers are another good choice for this dish (Goya or Pastene).

Tips and Variations

  • To lessen or eliminate the heat, replace the hot peppers with sweet bell peppers or mild chiles and omit the crushed red pepper flakes.
  • For a non-alcoholic dish, replace the wine with more chicken broth or use unsweetened apple juice.

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Nutritional Guidelines (per serving)
Calories 754
Total Fat 36 g
Saturated Fat 11 g
Unsaturated Fat 16 g
Cholesterol 141 mg
Sodium 711 mg
Carbohydrates 56 g
Dietary Fiber 2 g
Protein 46 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)