PORK CHOPS WITH ORANGE SAUCE
Tangy orange flavors the marinade and sweet sauce that dress up these tender and juicy chops. Add mashed potatoes or rice and a simple side salad for a fuss-free supper. Mary Chandler - Grand Tower, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients. Pour a scant 1 cup into a large bowl. Add pork chops; turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for sauce., Drain and discard marinade. On a lightly oiled grill rack, grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine cornstarch and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.
Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 451mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
ORANGE PORK CHOPS
Make and share this Orange Pork Chops recipe from Food.com.
Provided by foxysnana
Categories Oranges
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In greased skillet, over high heat, cook pork chops until well browned on both sides.
- Add next 3 ingredients and 1 tsp salt; heat to boiling.
- Reduce heat to low; cover; simmer about 35 minutes, turning once.
- Meanwhile, prepare orange sauce: grate 1 T.
- peel from stem end of orange; then from other end, cut 4 thin slices; set aside.
- In saucepan over medium-high heat, cook orange peel, orange juice, sugar, cornstarch, cinnamon, cloves and salt until thickened, stirring.
- Add orange slices; cover; remove from heat and keep warm.
- To serve, top pork chops with orange sauce.
- Use orange slices as a garnish.
PORK CHOPS IN ORANGE SAUCE
This is definately comfort food!! The pork is almost casseroled. It is a delicious sweet and tangy recipe that my family LOVES!
Provided by christie
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat pork chops in seasoned flour.
- Heat butter in large frying pan and brown chops well on both sides.
- Arrange in casserole dish.
- Combine sugar, ginger, grated rind and the juice of the oranges and pour over chops.
- Cover and bake at 180º for 45-50 minutes.
- Turn during cooking and add water if necessary.
- NB:- I like to serve these with rice but it is also nice served with salad, coleslaw or winter veggies.
Nutrition Facts : Calories 448.1, Fat 23.9, SaturatedFat 9.6, Cholesterol 152.6, Sodium 161.2, Carbohydrate 14.2, Fiber 1.7, Sugar 9.5, Protein 42.3
ORANGE-GINGER PORK CHOPS WITH DUMPLINGS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 621 calorie, Fat 27 grams, SaturatedFat 6 grams, Cholesterol 135 milligrams, Sodium 1221 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 52 grams
GRILLED PORK CHOPS WITH ORANGE GLAZE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 3h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the brine: Combine 1/2 gallon cold water, kosher salt, smoked salt, peppercorns, bay leaf, honey and tea bags in a large zip-top bag. Place the pork chops into the bag and the bag into the refrigerator. Let marinate for 2 hours. Remove the chops from the brine and pat dry with a paper towel. Discard the brine and allow the pork chops to come to room temperature, about 20 minutes.
- Prepare a grill or grill pan to medium-high heat. Place the pork chops on the grill and cook for 6 to 8 minutes per side. Remove to a plate, cover with foil and keep in a warm place while making the glaze.
- For the glaze: Combine the sesame oil, soy sauce, white wine, orange zest and juice, mirin, ginger, honey and salt and pepper in a medium saucepan over medium-high heat. Bring to a low boil and reduce the heat to low. Simmer about 10 minutes.
- Drizzle about 3 tablespoons of the glaze on each pork chop and serve immediately.
APPLE AND ONION-STUFFED PORK CHOPS WITH ORANGE-PINEAPPLE GRAVY
Provided by Sunny Anderson
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Gently cut pockets into chops by slicing horizontally in the side. On a plate, place salt and pepper. Dredge chops in seasoning. In a medium skillet over medium heat, saute the bacon, chopped onions, thyme, and sage until the bacon is almost crispy and the onions are beginning to caramelize around the edges, about 10 minutes. Pour mixture into a bowl. Add apples, butter, 2 tablespoons of pineapple-orange juice and cinnamon. Season with salt and pepper. Stuff each chop with apple mixture and hold together with skewers. In same skillet over medium-high heat, add enough oil to coat the pan and sear both sides of the chops until golden brown, about 4 minutes per side. Add 1 cup pineapple-orange juice and remaining onion wedges around the chops. Season with salt and pepper and bake until cooked through, about 20 to 25 minutes, depending on the thickness of the chops, basting 2 to 3 times. Remove pork chops from pan and let rest 10 minutes. Add remaining pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. Add lemon zest and parsley. Pour sauce over pork chops.
PORK CHOPS WITH CARAMELIZED ORANGE SAUCE
This is a tasty way to enjoy pork chops and a nice combination of sweet and savory flavors. The pork chops are seasoned with savory spices and simmered in an orange sauce, which caramelizes and thickens into a sticky indulgence. It is best served over hot, cooked rice with sauce spooned over all.
Provided by MarthaStewartWanabe
Categories Pork
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Drizzle olive oil into a medium skillet over medium-high heat.
- Meanwhile, season pork chops with paprika, garlic powder, salt and pepper.
- Once oil in skillet is glistening, brown pork chops on both sides.
- In a small bowl, whisk together orange juice, brown sugar, orange marmalade and apple cider vinegar.
- Lower skillet heat to medium-low. Pour liquid mixture over chops and cover skillet. Simmer for 10-15 minutes, occasionally flipping chops and scraping the bottom of the skillet with a wooden spoon to keep them from burning or sticking.
- Just before serving, increase skillet heat to medium-high for 3-5 minutes until the sauce caramelizes (darkens and thickens slightly) to your preference. Watch closely in order to prevent from burning.
- Serve chops over hot, cooked rice with sauce spooned over all.
Nutrition Facts : Calories 478.5, Fat 27.9, SaturatedFat 6.8, Cholesterol 75, Sodium 376.2, Carbohydrate 34.2, Fiber 0.6, Sugar 30.7, Protein 23.2
PORK CHOPS IN ORANGE SAUCE
These luscious pork chops prove that meals don't have to be complicated to be special. The easy orange sauce with cloves dresses up everyday chops in no time, but your family will think you fussed. -Billie Moss, Walnut Creek, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Combine paprika and pepper; rub over both sides of pork chops. Brown chops in a large nonstick skillet coated with cooking spray., Combine the orange juice, sugar, cloves and orange zest; pour over pork. Cover and simmer for 4-5 minutes or until a thermometer reads 145°. Remove chops and keep warm., In a small bowl, combine flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard cloves. Serve sauce with pork chops.
Nutrition Facts : Calories 288 calories, Fat 10g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 47mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
ORANGE PORK
Quick, easy and tasty - we double the sauce and pour over baked potatoes and steamed broccoli.
Provided by FIREBALL2000
Categories World Cuisine Recipes Asian
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 77.9 calories, Carbohydrate 10.8 g, Fat 3.5 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 902.4 mg, Sugar 8.4 g
ORANGE BAKED PORK CHOPS
Make and share this Orange Baked Pork Chops recipe from Food.com.
Provided by Brookelynne26
Categories Oranges
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, seasoning salt, paprika and pepper. Reserve 1 teaspoon of mixture and coat pork chops with remaining. Heat oil in skillet, then brown the chops. Add the orange juice and cloves to skillet. Cover and simmer for 30 minutes, or until tender, turning occasionally.
- When tender add orange slices and cook 5 minutes longer. Remove the chops and orange slices from skillet. Remove cloves and discard. Blend the reserved flour mixture with the cold water and pour slowly into the skillet, stirring constantly. Cook until sauce thickens slightly. Put pork chops, oranges, and cooled sauce into a freezer bag and freeze.
- On cooking day, thaw completely. Place pork chops in a baking dish and pour sauce over them. Place oraange slices around dish. Cover dish and place in 250 F oven for about 40 minutes, or ubtil sauce is bubbly and chops are warmed through.
PORK CHOPS IN ORANGE-PINEAPPLE SAUCE
Make and share this Pork Chops in Orange-pineapple Sauce recipe from Food.com.
Provided by Tina Klein
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle pork chops with salt and paprika.
- Melt margarine in skillet, on medium heat; brown pork chops in margarine.
- Remove from skillet.
- Stir flour, 1/2 tsp salt, pepper, ginger, and sugar into margarine mixture in skillet; mix until smooth.
- Add orange juice, water, and pineapple juice slowly; bring to boil, stirring constantly.
- Add hot sauce and pork chops; cover, simmer for 20 minutes.
- Add orange slices; cover.
- Simmer for 15 minutes longer.
- serve over rice.
- Spread pineapple chunks over pork chops and remaining sauce.
Nutrition Facts : Calories 474.6, Fat 29.8, SaturatedFat 14.7, Cholesterol 115.7, Sodium 190.7, Carbohydrate 28.1, Fiber 1.3, Sugar 21.3, Protein 24.1
PORK CHOPS IN TANGY ORANGE SAUCE
There are other recipes here similar but this one sounds a little differant. Found in Taste of Home Magazine with credit to Billie Moss of California. Sounds like a wonderful blend of flavors that I can't wait to try.
Provided by Bonnie G 2
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine paprika and pepper, rub over both sides of pork chops.
- In a large nonstick skillet, brown chops over medium heat.
- Combine the orange juice, sugar, cloves and orange peel; pour over pork. Cover and simmer for 18-22 minutes or until meat juices run clear.
- Remove chops and keep warm. In a small bowl, combine flour and water until smooth.
- Stir into cooking juices.
- Bring to a boil.
- Cook and stir for 2 minutes or until thickened.
- Discard cloves.
- Serve sauce over pork chops.
Nutrition Facts : Calories 356.9, Fat 13.6, SaturatedFat 4.7, Cholesterol 124, Sodium 97.6, Carbohydrate 16.2, Fiber 1.4, Sugar 10.3, Protein 40.8
PORK CHOPS IN ORANGE CHILE SAUCE
Based on Lynne Rossetto Kasper's improvisation of a classic combination she learned from Ron Bechtol, a gifted cook who divides his time between San Antonio and Mexico. Recalling the Mexican stew using the same flavors, I was instantly drawn to this recipe. Below is my rendition.
Provided by justcallmetoni
Categories Oranges
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To prepare marinade, begin by first toasting the chiles in a hot skillet for a minute or so until they begin to emit a peppery fragrance. Cast iron works best.
- Remove tops from peppers and split into 2 or 3 large pieces. If you want a milder sauce, discard the seeds. Place the pieces in a cup of boiling water for 20 minutes to soften.
- Loosely drain water and place chiles in a blender with the garlic, salt, pepper, brown sugar, orange zest, orange segments, orange juice concentrate, and broth. Blend into a pureé.
- Place the marinade in a resealable bag or container. Add the chops and marinade in the ice box for 8 to 24 hours. Longer really is better.
- To prepare the chops, remove chops from marinade and lightly pat dry. Reserve marinade for the sauce.
- Heat skillet until hot but not smoking. Add a little oil to coat the pan. Cook pork chops for 1 to 2 minutes on each side to get a nice brown sear. Reduce the heat to medium and add in the resrved marinade. Cook for 15 to 20 minutes until the chops are tender.
- Remove chops from pan and place on plate and tent to keep hot. If you would like a thicker more intensely flavored sauce, reduce heat a small amount and cook down for a few minutes.
Nutrition Facts : Calories 205.8, Fat 5.2, SaturatedFat 1.6, Cholesterol 54, Sodium 367.9, Carbohydrate 17.5, Fiber 3.1, Sugar 10.8, Protein 22.8
PORK CHOPS WITH ORANGE ROSEMARY SAUCE
Panko crumbs seasoned with orange zest and fresh rosemary make a delicious coating for these skillet-cooked pork chops.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pound chops to 1/4-inch thickness. Combine panko crumbs, rosemary and zest in shallow bowl. Mix mayo and mustard until blended; brush onto both sides of chops. Dip chops, 1 at a time, in panko mixture, turning to evenly coat both sides of each chop. Discard any remaining panko mixture.
- Melt 1 Tbsp. butter with 1 Tbsp. oil in large skillet on medium heat. Add 2 chops; cook 5 min. on each side or until done (145ºF). Remove from skillet; cover to keep warm. Repeat with remaining butter, oil and chops. Wipe skillet clean with paper towel.
- Cook dressing and orange juice in skillet on medium-high heat 5 min. or until slightly reduced, stirring occasionally. Spoon over chops.
Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
STUFFED ORANGE GLAZE PORK CHOPS
Tasty pork chops with a simple bread and celery stuffing, and a sweet and sour orange marmalade sauce. The original recipe, from McCall's Greatest Recipe Card Collection, called for 4 rib chops cut 1-1/2" thick (2 lbs. total) with a pocket. Instead of the rib chops I use boneless pork chops, place stuffing between two of them, then tie them together with kitchen string. Then I adjust the cooking time according to the thickness of the chops. You can adjust the seasonings to suit your taste too. The stuffing is also good with chicken breasts. Serve with a green veggie or salad and baked potatoes for dinner. Note: Edited to remove some of the salt and reduce the sweetness of this recipe.
Provided by foodtvfan
Categories Pork
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Stuffing:.
- In hot butter in skillet, cook onions and celery until tender, about 5 minutes.
- Add bread cubes and brown slightly.
- Remove from heat.
- Add parsley, orange rind, seasoned salt, and orange juice; toss mixture lightly to combine.
- Rinse chops with cold water and pat dry with paper towels.
- Place some stuffing between two boneless chops and then tie them together with kitchen string.
- Repeat until all chops are stuffed and tied (four bundles).
- Sprinkle chops with seasoned salt on both sides.
- Place chops on a rack in a roasting pan.
- Pour water to 1/2-inch depth in roasting pan (water should not touch rack).
- Cover roasting pan tightly with foil paper.
- Bake chops 40 minutes to one hour or until chops are no longer pink inside, depending on thickness of the chops.
- Meanwhile, make glaze:.
- Combine all glaze ingredients in a small saucepan, mixing well.
- Bring to a boil, stirring constantly.
- Reduce heat to simmer.
- Simmer gently, uncovered, for a few minutes, stirring frequently.
- Remove foil from chops and pour off water.
- Brush chops on both sides with some of the glaze.
- Bake, uncovered, for about 30 minutes or until chops are tender and browned; turning chops and basting with glaze every 10 minutes.
Nutrition Facts : Calories 772.7, Fat 32.1, SaturatedFat 12.9, Cholesterol 263.2, Sodium 338.3, Carbohydrate 34.5, Fiber 1.1, Sugar 23.8, Protein 81.7
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