Pork Chops With Orange Mustard Sauce Recipes

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.

Steps:

• Heat oil in a large skillet.
• Season chops with salt and pepper, cook over medium high heat browning chops on both sides.
• In a small bowl, combine ginger, orange juice, soy, honey, mustard and garlic and pour over chops.
• Cover and simmer 10 to 15 minutes or until chops are tender.

Steps:

• In a large skillet, brown chops in oil on both sides. Add water, paprika, pepper and 1 teaspoon salt; bring to a boil. Reduce heat to low; cover and simmer about 35 minutes, turning once. Meanwhile, grate peel from the stem end of the orange, then cut six slices from the other end. Set aside. In a saucepan over medium-high, combine 1 tablespoon peel, sugar, cornstarch, cinnamon, cloves and remaining salt. Stir in juice. Cook and stir until thickened. Add orange slices, cover and remove from the heat. To serve, top chops with sauce and orange slices.

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:

• Season chops with salt and pepper.
• Heat oil in large skillet over medium-high heat.
• Brown chops, 3-4 minutes per side.
• In small bowl, stir together ginger root, orange juice, soy sauce, honey, mustard and garlic.
• Pour ginger mixture over chops.
• Simmer, covered, 8-10 minutes or until chops are tender.
• Place cooked chops on serving plate; spoon 1/2 of orange-mustard sauce over pork.
• Garnish with orange slices and watercress.
• Pass remaining sauce.

Steps:

• In non-stick skillet, brown chops on one side over medium-high heat; turn chops.
• Stir together remaining ingredients in a small bowl to dissolve cornstarch. Pour over pork chops in skillet.
• Lower heat; simmer covered for 6-8 minutes.
• Serve.

Steps:

• Sprinkle pork chops with salt and pepper. In a skillet over medium-high heat, brown chops in oil on both sides. Combine brown sugar and orange juice concentrate; pour over the chops. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until the meat juices run clear. Serve pork and sauce over rice.

Steps:

• Using vegetable peeler, remove peel from oranges (orange part only) in long strips.
• Slice peel lengthwise into very thin strips.
• Place peel in heavy small saucepan and add enough cold water to cover peel by l inch.
• Bring to boil; strain.
• Repeat 2 more times.
• Return peel to same saucepan.
• Add 3/4 cup water and sugar.
• Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes. (Candied orange peel can be made 2 days in advance.).
• Mix cream, mustard, and 2 tablespoons candied orange peel in heavy small saucepan.
• Bring to boil; reduce heat to medium and cook until sauce is reduced to 12/3 cups, about 12 minutes.
• Season to taste with salt and pepper. (Can be made 8 hours ahead).
• Cover and chill.
• Place flour in shallow bowl.
• Whisk eggs to blend in another shallow bowl.
• Spread pretzels on rimmed baking sheet.
• Sprinkle pork chops on both sides with salt and pepper.
• Working with 1 pork chop at a time, press 1 side ONLY of chop into flour, dip floured side only into eggs, then press into pretzels, coating 1 side only.
• Transfer to baking sheet, coated side up.
• Repeat with remaining pork chops, flour, eggs and pretzels. (Can be made 2 hours ahead, cover and refrigerate).
• Preheat oven to 450°F
• Melt 5 tablespoons butter in each of 2 large ovenproof skillets over medium high heat.
• Add 4 pork chops to each skillet, coated side down, and cook until brown.
• Turn chops over and transfer both skillets to oven.
• Roast until pork is cooked through, about 10 minutes.
• Let chops stand 5 minutes.
• Rewarm cream sauce.
• Spoon 2 Tablespoons sauce onto each plate and place chop atop sauce.
• Garnish with remaining orange peel.