Marmalade pork

Marmalade pork

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(18 ratings)

Prep: 5 mins Cook: 15 mins


Serves 4
Pork steaks work perfectly with a sticky orange sauce. Serve with potatoes and your favourite vegetables

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal335
  • fat13g
  • saturates4g
  • carbs14g
  • sugars13g
  • fibre0.2g
  • protein42g
  • salt0.2g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, sliced
  • 4 pork steaks
  • 200ml hot strong flavoured chicken stock (or gluten-free alternative)
  • 1 tbsp fresh thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4 tbsp chunky marmalade
  • vegetables, to serve


  1. Heat the oil in a large frying pan and briefly cook the garlic, stirring with a wooden spoon, to start it softening. Add the pork to the pan in a single layer, season and cook for 6 mins each side, until golden and cooked through.

  2. Meanwhile, mix the stock with the thyme and marmalade. Remove the pork from the pan and set aside briefly to rest on a warm plate. Pour off any oil from the pan, then pour in the marmalade mixture and bubble to make a sauce. Return the pork to the pan, coat in the sauce and serve with quick-cooking vegetables like baby potatoes, spinach and peas.

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Comments, questions and tips

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8th Mar, 2018
This is delicious! I substituted the marmalade for apricot jam, but did everything else the same. My family loved it and I'm sure it will become a regular meal in our house. Even teenagers were happy!
Hannah-Amy Rutherford-Thompson's picture
Hannah-Amy Ruth...
10th Feb, 2018
Yummy and easy
5th Dec, 2017
Quick, easy & tasty
22nd Nov, 2016
I think I will try this again without the marmalade, it was a touch too sweet.
16th Sep, 2016
This wasn't to our taste at all. Was edible, but wouldn't bother making again.
13th Feb, 2016
This is a lovely recipe. I didn't have any marmalade, so I substituted it for apricot jam, which I thought worked beautifully. I served this with sweet potatoes, which I mashed with some fresh chilli and a squeeze of lime juice to cut through the sweetness, along with some steamed broccoli.
mokoma's picture
2nd Nov, 2015
Using marmalade, it was a bit too sweet. The sauce was also too liquid.
jayne b
9th Sep, 2015
I was never a fan of pork, but this dish has converted me. its so quick and easy. and very very yummy
zoesmum025's picture
25th Jun, 2015
Yum! Browned the meat first, then set aside to cook onions and garlic. Added black pepper and thyme, stirred for a minute then put in about 1 tbsp of flour and stirred some more. Poured in the stock and marmalade cooked to thicken then returned the meat to the pan and squeezed the juice from a fresh orange. Simmered until meat tender. Only gorgeous!
10th Feb, 2015
Well, this turned out brilliantly, but as more of an inspiration for a meal. Boyfriend doesn't like marmalade, so we replaced with apricot jam, and supplemented the garlic with onion, mushrooms and bacon. We added a cup of white wine, absolutely fantastic. But probably not marmalade pork anymore….


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10th Feb, 2015
Add onions, chopped bacon and mushrooms to the garlic and fry them off, makes a more substantial sauce