Ginger Orange Pork Chops Recipes

Steps:

• In a large skillet, brown pork chops in oil. Sprinkle both sides with salt and pepper. Combine the orange juice, ginger and garlic; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until meat juices run clear. Remove chops and keep warm. , Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

Steps:

• In a large saucepan, cook ginger and garlic in oil for 1 minute; remove from the heat. Stir in the sherry or broth, honey, soy sauce, sesame seeds, orange zest and hot pepper sauce. Pour 1/2 cup into a small bowl; set aside. Pour remaining marinade into a large bowl; add pork chops. Turn to coat; cover and refrigerate for at least 1 hour., Meanwhile, in a small saucepan, combine cornstarch and water until smooth; add reserved marinade. Bring to a boil; cook and stir for 1 minute or until thickened., Drain and discard marinade from pork. On a lightly oiled grill rack, grill chops, covered, over medium heat for 4-5 minutes on each side; basting occasionally with sauce or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with remaining sauce.

Steps:

• Pat chops dry with paper towels and season with salt and pepper.
• Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking.
• Add chops and cook until well browned, about 4 minutes per side.
• Transfer chops to a plate.
• Add remaining oil and onion to skillet and cook until lightly browned, about 3 minutes.
• Stir in ginger and cook until fragrant, about 30 seconds.
• Stir in juice, zest, broth, sugar and hot sauce, scraping up any browned bits from bottom of pan.
• Cook until sauce thickens slightly, about 3 minutes.
• Return chops and any accumulated juices to skillet.
• Simmer, turning once or twice, until sauce glazes chops and meat registers 145 degrees, 3 to 5 minutes.
• Transfer chops to platter.
• Off heat, whisk butter into glaze and season with salt and pepper.
• Spoon glaze over chops and serve.

Steps:

• Pierce small holes in both sides or the pork chops.
• In a bowl stir together the sherry, honey, soy sauce, sesame seeds, orange peel, hot pepper sauce, ginger, garlic and black pepper.
• Pour about 1/2 cup marinade into a small bowl; set aside.
• Pour the remaining marinade (with green onion pieces) into a large resealable bag; add in the pork chops.
• Seal the bag and turn to coat.
• Refrigerate for 6 hours or up to 24 hours.
• When ready to grill, in a small saucepan combine the cornstarch with water until smooth; add in the reserved 1/2 cup marinade; bring to a boil and cook for about 1 minute, or until thickened.
• Drain and discard the marinade from the pork.
• Season the pork chops with salt and pepper.
• Heat grill to medium heat and grill the chops about 4 minutes.
• Turn the chops and baste with a small amount sauce; grill for about 15-20 minutes longer, or until the chops are cooked through, basting again towards the end of cooking.
• Serve any remaining sauce with the chops.
• Delicious!

Steps:

• Whisk the orange juice, soy sauce, honey, ginger, garlic and red pepper flakes in a shallow dish. Add the pork and let marinate, turning occasionally, 10 minutes.
• Preheat the broiler. Place the pork chops on a foil-lined baking sheet. Transfer the marinade to a small saucepan and bring to a simmer over medium-high heat. Cook until reduced by about half, 8 to 10 minutes. Meanwhile, broil the pork until slightly charred and just cooked through, 5 to 7 minutes. Set aside to rest.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings, flat-side down, and cook, undisturbed, until slightly browned, about 3 minutes. Add 1/4 cup water; cover and cook until the water has evaporated and the dumplings are crisp on the bottom, about 3 minutes. Uncover and add the greens; stir until just wilted, 1 minute. Serve with the pork chops and orange sauce.

Steps:

• Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.

Steps:

• Pat pork dry and season with salt and pepper. In a skillet heat oil over moderately high heat until hot but not smoking and brown chops until golden. Add garlic, orange juice, wine, and lemon juice and simmer, covered partially, until pork is tender, 10 to 15 minutes.

Steps:

• In a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally.
• Preheat grill for high heat, and lightly oil grate.
• Grill pork chops for 5 to 6 minutes per side, or to desired doneness.

Steps:

• In a medium bowl, combine the ginger and rice vinegar. Season with salt and pepper. Set aside.
• Trim the bok choy and cut into 3- to 4-inch pieces, if large, or cut down the middle lengthwise, if using baby bok choy. Heat 1 tablespoon oil in a large (12-inch) skillet over medium-high heat. Working in batches, add the bok choy to the pan, cut-side down, if using baby bok choy, and sear on one side until golden brown, 3 to 4 minutes. Add additional oil, if necessary. Flip to cook on the other side until just tender, about 1 minute. Transfer bok choy to the ginger marinade and toss to coat. Season to taste with salt and pepper and set aside.
• Rub both sides of the pork chops with the brown sugar and season generously with salt. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Arrange chops and orange halves in the skillet, cut-side down. Sear one side of the pork (without moving it) until deep brown, 5 to 6 minutes. Flip the pork but leave the orange undisturbed. Cook on medium-low until the pork is browned on both sides and the orange halves are charred, 4 to 5 minutes. Move the orange to a serving platter and the pork to a plate.
• Add the shallots and garlic to skillet and cook until softened and starting to brown, about 3 minutes. Add all the pork chops and any accumulated juices back to the pan, overlapping if necessary. Add the orange juice and 1/4 cup water. Bring the liquid to a simmer, swirling the pan to release any bits stuck to the bottom. Cover and cook for 3 minutes, then uncover and cook until the pork is cooked through, 6 to 8 minutes. Transfer the cooked chops to a board and allow the sauce to continue cooking until reduced and sticky, 2 to 3 minutes. Remove from heat.
• Transfer the bok choy to the serving platter. Slice the pork and transfer to the platter along with any accumulated juices from the meat. Spoon the pan sauce and squeeze the caramelized orange halves over the top.