Marmalustard Pork Chops

• ½ cup fresh orange juice
• 2 tablespoons Condimentum Hill Marmalustard
• 1 tablespoon Telegraph Hill EVO
• 4 pork loin chops (600g)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 rosemary sprigs
• 1 medium red onion, cut into wedges
• 2 limes juiced and kept

1. Combine juice and Marmalustard in a small pot and reduce until syrupy
2. Heat a large ovenproof dish over medium-high heat.
3. Add oil and add seasoned pork chops with salt and pepper
4. Cook for 5 minutes each side or until browned.
5. Add rosemary, onion and juiced limes to pan.
6. Pour the orange mixture over pork; bake at 220° for 10 minutes or until chops are cooked. Remove the onion and rosemary and keep. Remove the limes and save for garnish later.
7. Return pan to medium-high heat and add lime juice.
8. Cook 4 minutes or until liquid is syrupy.

Drizzle over the pork and onions and serve