Orange-Glazed Pork Chops, Roasted Vegetable Medley and Almond Rice Pilaf
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Orange-Glazed Pork Chops, Roasted Vegetable Medley and Almond Rice Pilaf

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


For the Roasted Vegetable Medley:

  • 1 small head cauliflower, trimmed and cut into florets

  • 1 small bunch broccolini, cut into 2-inch pieces and florets

  • 2 carrots, peeled and thinly sliced on bias

  • About 3 tablespoons olive oil

  • Salt and pepper

  • Juice of 1 lemon

For the Almond Rice Pilaf:

  • 2 tablespoons butter

  • 1/2 cup slivered almonds

  • 1/4 cup spaghetti broken into 1-inch pieces

  • 1 cup long grain rice

  • Salt and pepper

  • 2 cups chicken stock

  • 4 bone-in pork loin chops, about 1 1/4-inches thick

  • Salt and pepper

  • 2 tablespoons olive oil, divided

  • 1 large shallot, finely chopped

  • 2 large cloves garlic, chopped

  • 1 tablespoons fresh thyme, finely chopped

  • 1 cup chicken stock

  • 1 tablespoon Worcestershire

  • 1/4 cup good quality orange marmalade


Heat oven to 425°F. Line a rimmed baking sheet with parchment paper.

Dress the vegetables with olive oil, salt and pepper, and arrange on the baking sheet. Roast veggies 18-20 minutes until tender and crispy at edges. Douse with lemon juice and transfer to serving bowl.

For the rice, melt butter in a saucepot over medium heat. Add nuts and spaghetti, and toast to golden. Add rice and stir a minute more; season with salt and pepper. Add stock, bring to a boil then stir and cover pan. Reduce heat to a simmer and cook 15-18 minutes to tender. Remove pot from heat and fluff rice with fork.

Meanwhile, heat a large, cast-iron skillet over medium-high heat. Season pork chops on both sides with salt and pepper. Add 1 turn of oil to the pan and brown chops on both sides, about 7-8 minutes turning occasionally; remove to a plate. Add another turn of the pan of olive oil along with the shallots, garlic and thyme. Stir 2 minutes, add stock and Worcestershire and whisk in marmalade. Cook to thicken, about 1 minute, then add chops back in and turn to coat them in the sauce. Simmer to thicken another minute or 2.

Serve chops and sauce with vegetables and rice alongside.

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