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Glazed Pork Chops with
Spiced Onion Marmalade


I made these last night and they were wonderful! Everyone in the family gobbled these right up! This pork chop recipe is definitely one of the best I've ever had. It is also one of the only three pork chop recipes my picky daughter has eaten and liked (other two are my Chinese father-in-law's Chinese-style fried pork chops and Lori A's maple glazed pork chops--yummy, yummy!).

I did a couple of things differently: First, I sprinkled my pork chops with a seasoned salt mixture made of white pepper, salt, and garlic powder about 6 hours prior to cooking. Second, I lightly dredged my pork chops in flour and fried about 30 seconds on each side before baking. Lastly, I had to add a little brown sugar to the sauce because I could only find the hot variety of Dijon mustard.

As for the spiced onion marmalade, I thought it was pretty good and quite different, but felt that it detracted from rather than enhanced the flavor of the pork chops. Actually, I only spread just a spoonful of the marmalade on a couple of chops. The original sauce the pork chops were baked in is SO GOOD that we all felt that the spiced onion marmalade could be put to better use on something like bland regular-flavor oven baked pork chops. Thanks for an excellent "all-time list maker" pork chop recipe! Regards, Cookin'Dad


Glazed Pork Chops

Spiced Onion Marmalade


  1. Pork Chops: Heat oven to 400 degrees F. Spray baking sheet with vegetable oil spray.
  2. Whisk next 5 ingredients in small bowl to blend. Sprinkle pork chops with salt and pepper. Brush generous 1 tablespoon glaze on each side of pork chops. Place chops on prepared baking sheet.
  3. Bake until thermometer inserted into center registers 150 degrees F, about 30-45 minutes or until tender.
  4. Serve with warm Spiced Onion Marmalade.
  5. Spiced Onion Marmalade: Heat oil in heavy medium skillet over medium-high heat. Add onions and garlic; saute until onions just begin to brown, about 10 minutes.
  6. Add vinegar and sugar and cook 5 minutes, stirring often.
  7. Stir in tomato paste, ginger, cloves and nutmeg. Reduce heat to low and simmer until marmalade is thick, stirring often, about 1 minute.
  8. Season with salt and pepper. (Can be made 5 days ahead. Cover and chill. Re-warm before serving.)

Posted by Cookin Dad at Recipe Goldmine May 12, 2001.

Source: kittymom Member posted 04-26-2001 12:39 pm.

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