Coriander and Orange glazed Pork chops- recipe


These were the highlight of my weekend.

I loved all the people I interacted with-loved the books I read-

enjoyed all the activities- BUT- these remain a shining moment in my


It is Autumn here in Ohio.  The recipes are a little heavier and more

nourishing for the body and soul.  The light and lovely dishes of summer

are yesterday and there are more soups and stews on the stove.

But these pork  chops would be good anytime of the year!

They are savory and sweet- satisfying, but not too heavy- they smell divine-

and they are not very expensive. 

Here’s the recipe-

4 nice loin chops

2-3 TBS ground coriander

2 cloves garlic, sliced

2 TBS olive oil

1/2 cup orange marmalade, preferably home made

S + P, to taste


Heat oil in large cast iron skillet, add garlic and sautee until translucent.  Remove

from pan.  008

Rinse chops and dry with paper towels.  Dredge or sprinkle with ground coriander.

I ground my own coriander ( I always have lots of coriander- because my cilantro goes

to seed so quickly- I keep planting more which gives me LOTS of coriander!


I like it fresh ground and like to use my mortar and pestle! Smile


So after grinding it up, I used a fine sieve and sprinkled the coriander on top

of the chops.006

Add salt and pepper, and they are ready to put into the cast iron skillet.


Fry them up- browning both sides-


Then take them out and add the marmalade.  Deglaze the pan, stirring the

marmalade into the pan juices and put the chops back in and turn several

times while simmering the chops in the glaze.

Cook on stove top until chops are done and looking shiny with the glaze.



Then dish them up and scrape all the glaze on top of them and serve with a

side of rice pilaf and green vegetable and salad.

Add crusty rolls-011

And you have a wonderful dinner!

9 thoughts on “Coriander and Orange glazed Pork chops- recipe

    • I totally recommend these for dinner, Joanna! My husband had two and they were large and meaty chops!
      The sauce was great on the rice pilaf as well! (It wasn’t a real pilaf- I sauteed a handful of sliced almonds with a cup of basmati rice in a couple of TBS of melted butter. Then I squeezed half a lemon and added 12 ounces of chicken broth and let it simmer with the lid on the pot for 20 minutes. Easy and delicious.)

  1. I love cooking with coriander seeds because it is such an important spice for Asian curries and flavours. I thought perhaps you would call them cilantro seeds in the US? πŸ™‚

    Have never paired it with orange though the pork looks so delicious!

    • Honestly- I grow the cilantro for the green herb in salsas and many other dishes, but it always bolts, flowers and gives me MANY coriander seeds! I use them in curries- but I’m the only one in my family that likes curry- so I don’t make it too often. I have so many seeds that I sometimes add them as an ingredient in the potpourri that I make and give as gifts! I guess we could call them cilantro seeds, but I never heard them referred to as such. (Of course, it wasn’t that long ago that cilantro was called Mexican parsley in many recipes!) It was really good on the chops- I had never considered using it in quite that way or quantity on chops, before- but it really works well!

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