Smothered chops

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5 min


2 servings

* PLUS Cooking time: 18 minutes


  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp ground coriander
  • 1/4 tsp salt
  • 2 bone-in pork chops , each about 1/2-in. thick
  • vegetable oil
  • 1 onion
  • 284-mL can undiluted chicken broth
  • 1/4 cup marmalade
  • 1/4 cup chopped fresh basil leaves


  • In a small bowl, stir cumin with paprika, coriander and salt. Rub over both sides of pork. Lightly coat a large frying pan with oil and set over medium-high heat. Add chops and cook until lightly browned, 3 to 4 minutes per side. Remove to a plate. Meanwhile, slice onion in half. Place cut side down on cutting board and slice into thin strips.
  • Once chops are removed, add onion and a little more oil, if needed. Stir frequently until softened, about 2 minutes. Stir in chicken broth and marmalade until evenly mixed. Bring to a boil, stirring occasionally. Continue boiling and stirring often until sauce is reduced by half, about 5 minutes. Reduce heat to medium. Return chops to pan. Simmer, uncovered, turning pork occasionally, until chops are firm to the touch, 5 to 7 minutes. Stir in basil. Serve with sauce spooned overtop. Great with couscous and asparagus.

Nutrition (per serving)

  • Calories
  • 329,
  • Protein
  • 35.5 g,
  • Carbohydrates
  • 33 g,
  • Fat
  • 6.3 g,
  • Fibre
  • 1.1 g,
  • Sodium
  • 1339 mg.

We were amazed to discover that a couple of pork chops, marmalade, a few bottled spices and some chicken broth can turn an ordinary supper into a gourmet weeknight meal without a lot of fuss.