Mandarin Pork Chops Recipes

Steps:

• Combine ingredients for marinade in a shallow dish.
• Slice pork at an angle in thin medallions and add to marinade, tossing to coat; allow meat to marinate for at least 30 minutes at room temperature or several hours refrigerated.
• Mix together sauce ingredients in a small bowl and set aside.
• Mix together cornstarch with the 3 tbsp water in a shallow dish and set aside (will be used as a thickener later).
• Heat 1 tbsp of oil in wok on med-high heat and add the 4 cloves of minced garlic.
• Allow garlic to sizzle briefly, then add pork, and stir-fry for approximately 3 minutes.
• Remove pork from wok using a slotted spoon and leave any meat juices in the pan.
• Add broccoli to the wok with the pan juices and cook, stirring, for 2 minutes.
• Add mushrooms to the wok along with 1/2 tbsp of oil and stir-fry for another minute.
• Place bamboo shoots and water chestnuts in the wok and mix together, stir-frying an additional minute.
• Return pork to wok, stirring all together, then add contents of sauce bowl and mix thoroughly.
• Re-stir thickener in its little dish before adding to wok, then add it to the stir-fry, stirring until the dish is thickened, about 1 more minute.
• Serve with hot steamed rice.

Steps:

• Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 3 tablespoons reserved juice until smooth; set aside. In another small bowl, combine the onions, brown sugar, ketchup, vinegar, mustard, salt, cinnamon, cloves and remaining juice; set aside., In a large nonstick skillet, brown pork chops in butter on both sides. Add onion mixture; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°, turning chops once., Remove pork and keep warm. Discard cloves. Stir cornstarch mixture into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in oranges. Serve with pork chops.

Steps:

• Season pork chops with salt and pepper.
• Heat oil in nonstick skillet over medium high heat.
• Add pork chops and saute until golden brown on both sides.
• Stir together vinegar, orange juice, brown sugar and ginger.
• Pour over pork chops in skillet.
• Turn up heat and boil liquid for about 2 minutes or until about half the liquid is left in the pan.
• Remove from heat and remove chops from skillet.
• Add mandarin oranges to the sauce.
• Spoon sauce over pork chops before serving.

Steps:

• Brown pork chops on both sides in hot oil.
• Drain mandarin oranges, saving juice.
• Combine 1/2 cup juice with remaining ingredients; pour over pork chops.
• Pour oranges over all.
• Cover and simmer gently for 45 minutes or until chops are tender.

Steps:

• Heat oil in a large skillet or wok. When hot, combine the chicken broth, water, soy sauce and sherry. Stir together and add the green onion, garlic, sugar, ginger, salt, pepper. Bring all to a boil. Add Curly's Sauceless Pulled Pork and lower heat, cover and let simmer until pork is warm. Check occasionally to make sure sauce is not thickening too much. If needed, add more water. Add mandarin oranges two minutes before ready to plate. Serve over steamed or fried rice.;

Steps:

• In large skillet, brown chops in oil; remove from pan.
• In skillet, add remaining ingredients except orange segments and green pepper; cook and stir until slightly thickened.
• Add chops; cover and simmer 20 minutes or until tender.
• Add orange segments and green pepper; heat through.
• Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.

Steps:

• Stir contents of stuffing mix, water, oranges, and butter together until just moistened. Spoon mixture into a 12"x8" baking dish. Top with chops.
• Mix together marmalade and Dijon mustard. Spread on chops.
• Bake at 375 for 40 minutes or until chops are cooked through.

Steps:

• Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, garlic powder and ginger. Stir in orange juice until smooth. Stir in water and soy sauce; set aside. , In a large wok or skillet, stir-fry pork in oil until juices run clear; remove to a platter and keep warm. In the same skillet, stir-fry peas until tender. Return pork to skillet. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until thickened. Gently stir in oranges. Serve with rice.

Steps:

• Combine the first six ingredients in a large resealable plastic bag; add pork and turn to coat. Seal bag; refrigerate overnight, turning meat several times. , Meanwhile, combine sauce ingredients in a bowl; cover and chill. In another bowl, stir boiling water into mustard; add salt and stir until smooth. Cover and let stand at room temperature for 1 hour; chill. , Discard marinade from meat. Grill, covered, over medium heat for 18-20 minutes or until a thermometer reads 160°-170°, turning occasionally. Let stand for 5 minutes before slicing. Serve with sauce and mustard for dipping.

Steps:

• Combine rosemary, garlic and pepper; rub over roast. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours. , Arrange oranges over roast. Combine glaze ingredients; brush over roast. Bake 30 minutes longer or until a thermometer reads 160°, brushing often with glaze. Let stand 10 minutes before slicing.

Steps:

• Sprinkle pork with pepper and salt. In a large skillet, brown pork in oil. Meanwhile, drain oranges, reserving juice; set oranges aside. , Add the water, rice mix with contents of seasoning packet, onions and reserved juice to the skillet. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until meat is no longer pink and liquid is absorbed. Stir in oranges; heat through.