Pork Chops With Orange 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 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:

• 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.

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.

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.

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 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.

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:

• Combine orange juice with soy sauce, sugar, garlic, pepper, and thyme in a 1 gallon zipper bag. Set aside.
• With a very sharp knife, score the pork chops 1/8 inch deep in a criss-cross pattern on each side. Add to marinade bag, seal, and let sit at least 30 minutes.
• Remove pork chops and retain marinade.
• Heat the butter and oil in a large heavy skillet until hot. Add the chops in a single layer and saute over high heat for 3 minutes on each side, browning them well. (You may need to do these in batches, or in two skillets. I usually do this using the grill method below.).
• Reduce heat to low and poir reserved marinade over the chops. Cook until done, about 8-10 minutes longer. Remove chops to a heated platter. Reduce the marinade in the skillet to 1/3 cup. Pour over the cooked chops and serve immediately.
• GRILL METHOD: Also excellent grilled! Reduce the marinade separateley in a saucepan, then pour over the chops after removing from grill.