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+ servings

Citrus Pork Chops

This delicious pork recipe is kid friendly and the whole family will love it!
Course Main Course
Cuisine American
Keyword Citrus Pork Chops
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 716kcal



  • Add the zest and juice (1-2 tablespoons) of half the clementines to a medium sized bowl.  Whisk in honey, vinegar, chopped rosemary (can substitute tarragon or thyme), 1/4 teaspoon salt and 1/8 teaspoon pepper.  Peel remaining clementines and place wedges in a sealable container in the refrigerator for later use.
  • Place pork chops in a sealable bag.  Pour honey mixture over the pork and marinate for at least 2 hours (can be left overnight).
  • Peel potatoes and boil in a large stock pot until fork tender; drain.  Add butter and milk to potatoes; mash and set aside, covered.
  • Preheat broiler.  Remove pork from bag and place onto baking sheet.  Pour marinade into a small pan and set aside.
  • Season pork with 1/4 teaspoon salt and 1/8 teaspoon pepper.  Place pork 3 inches from the heat and broil for 4 minutes or until browning occurs.  Flip pork over and place remaining clementine wedges on the pan.  Broil again for 5 minutes or until meat is no longer pink and internal temperature is 145°F.
  • Heat marinade over medium and bring to a boil.  Reduce heat & simmer uncovered for 6-8 minutes or until marinade is reduced by half.
  • Meanwhile, spray a skillet with cooking spray and heat over medium.  Slice onion. Peel and cut squash into cubes.  Add to hot skillet and sauté for 6-7 minutes, stirring occasionally.  Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.  Remove from heat and cover until ready to serve.
  • Drizzle pork with sauce and serve with broiled clementines, mashed potatoes and sautéed veggies.


Calories: 716kcal | Carbohydrates: 112g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 116mg | Sodium: 547mg | Fiber: 8g | Sugar: 48g