Marmalade Glazed Pork Chops with Riesling Wine

Taking a week off from the blog amigos, so here is the last blog, a little early, but hope you will enjoy it….

In September, I want to be able to post recipes depending on what you might be looking for, so send me suggestions and I will dig into my boiling pot of recipes and extract what you want from time to time….just indicate in the comment line, what you would like to see, i.e. salads, desserts, beef, etc.

This recipe has been kicking round in my cookbook for several years, so with company coming yesterday I decided to give it a whirl. It was well worth it! Please scroll all the way to the bottom for my ALTERNATIVE cooking instructions. By the way, I served this with some roasted asparagus and sun dried tomatoes with a little extra virgin olive oil. To dress it up I drizzled some tzatziki sauce over it when it was served. I have given credit to the original source, but I did make a few changes as you will see.

Marmalade Glazed Pork Chops (as found on the Columbine Vineyards website)


4 thick cut pork chops (approximately 6 oz. each)
1/2 cup orange marmalade
1/2 cup Riesling or other slightly sweet white wine
1/2 teaspoon salt
1 pinch ground allspice
3 whole cloves
1 tablespoon vegetable oil
1 cup green California seedless grapes, halved
2 tablespoons fine strips of orange zest


In a medium bowl, whisk together the marmalade and Riesling. Add the salt, allspice and cloves. Marinate the pork chops in this for at least four hours or overnight, turning once.

Heat the oil in a large skillet over medium-high heat. Lift the pork chops from the marinade and sear in the hot oil until they are brown, about 2-3 minutes on each side. Take care that they do not burn.

Pour in half of the marinade and bring to a boil. Reduce the heat to low and simmer, covered until the pork chops are cooked through, about 6 minutes more, turning often to prevent scorching. Remove the pork chops to a platter and keep warm. Reduce the sauce to a sticky glaze. Add the grapes and orange zest, stir well and then spoon over the pork chops. Serve immediately.

ALTERNATIVE COOKING – If you have a stove top grill, lightly spray the surface before heating it. Grill the chops for about 2 to 3 minutes each side (crisscrossing them if you have a grill with wedges). Grill them to desired wellness. You can always microwave them for guests who want well done. While they are grilling make the sauce in a pot on the stove. Otherwise, follow the directions above and put the chops in the pan with the sauce.


Cranberry Orange Chutney With Cumin, Fennel and Mustard Seeds

Not sure where this recipe originated since it was in my binder for awhile. Since we have 10 pounds of cranberries in the freezer this year, I thought we should make use of them.  We served this as a side dish with a smoked pork loin, which I sliced into thin slices and reheated gently on top of the stove,  in a mixture of red grapefruit juice and some fresh rosemary. It would be great with poultry, i.e. instead of the usual cranberry relish. We also used it the next day with salmon. Equally good.  Enjoy! Buen provecho!

Cranberry Orange Chutney with Cumin, Fennel and Mustard Seeds


1 1/3 cups sugar

1/2 cup red wine vinegar

3 tablespoons olive oil

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1/2 teaspoon yellow mustard seeds

1 cup thinly sliced red onion

1 1 1/2-inch piece fresh ginger, peeled, cut into matchstick-size strips

1 tablespoon minced seeded Serrano chile (without the seeds)

3/4 cup water

1 pound fresh cranberries or frozen, thawed

1/2 cup dried cranberries

1/4 cup matchstick-size strips orange peel (orange part only)

Pinch of salt

The Technique: Simmered

    Simmering (to cook at about 185°F) cooks the berries and other ingredients at just the right rate. How to tell if your sauce is simmering? Small bubbles should break the surface around the edges of the pan. This technique softens the berries and allows enough time for all of the flavors to meld.


Bring sugar and vinegar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat and set aside.

    Heat oil in large saucepan over medium heat. Add cumin, fennel, and mustard seeds; stir until mustard seeds pop, about 1 minute. Add onion; cook until beginning to brown, stirring constantly, about 6 minutes. Add ginger and chile; stir until chile softens, about 2 minutes. Add vinegar mixture, 3/4 cup water, all cranberries, orange peel, and salt. Simmer until juices thicken, stirring often, about 20 minutes. Cool, cover, and chill. DO AHEAD Can be made 3 days ahead. Keep chilled.