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Quick Chops

Quick Chops

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Went looking for something to marinate my pork chops in and came up short. Went back to Mom's old standby that we all love. Enjoy! My brother prefers pineapple/orange juice...go figure!

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 421 mg
  • 17%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  2. In a bowl, mix the orange juice, Dijon mustard, and brown sugar. Place the pork chops in the prepared baking dish, and pour orange juice mixture over chops.
  3. Bake 20 minutes in the preheated oven, to a minimum internal temperature of 145 degrees F (63 degrees C).
  4. Pour the remaining marinade liquid into a skillet, and cook over medium-high heat until reduced by about 1/2. Pour over the cooked chops to serve.
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I browned these and then made the marinade, but did do a few things differently. I added fresh garlic and cooked it on the stove. I then thickened it with some water and corn starch. I poured the sauce over the chops prior to baking them. They were delicious.


I was satisfied with the chops after they were cooked all the way. I had to cook them for 45 minutes instead of 20.


This was delightfully simple and amazingly delicious. thank you. I do not have an oven, so I browned the chops in butter first, then poured on the sauce and let it simmer for a while. Def making this one again. Served with mashed sweet potatoes, was a good side too.