INGREDIENTS:

4 Barth’s boneless center-cut pork chops (~3/4-1″ thick)
1 T Lowensenf whole grain mustard available at Barth’s
½ cup orange or mango juice
3 T orange, apricot, or peach jelly/jam
4 sprigs rosemary
1 red onion cut into 8 wedges
1 T vegetable oil
2 T lime juice
Salt and pepper to taste

DIRECTIONS:

Preheat the oven to 425 degrees.

Generously salt and pepper both sides of the pork. Allow to rest at room temperature.

In a small saucepan melt jelly. Stir in orange or mango juice and mustard. Bring to a boil and then reduce heat to a simmer until the sauce thickens.

Heat oil in a dutch oven or large oven-safe pot until hot. Sear pork chops for 3-4 minutes per side until browned.

Add onions and two sprigs of rosemary and sauce to the pot. Bake for 10 minutes and check temperature. Remove from the oven when pork reaches 160 degrees.

Arrange pork and onions on a platter; reserve sauce in the pot.

Discard the cooked rosemary.

Stir lime juice into sauce and return to stove top for 1-2 minutes to reduce slightly.

Pour sauce over pork and garnish with 2 sprigs of fresh rosemary.