Basil Orange Chops Recipes

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ORANGE BASIL CHOPS



Orange Basil Chops image

For the entree, Bernadette Bennett contributes her mouthwatering Orange Basil Chops. The no-fuss pork chops and simple sauce come together easily on the stovetop in one skillet, so cleanup is a breeze. With its hints or orange, garlic and basil, it's tasty main dish that impresses company yet is ready in no time.-Bernadette Bennett, Waco, Texas

Provided by Taste of Home

Categories     Dinner

Time 27m

Yield 4 servings.

Number Of Ingredients 9

1 cup orange juice
1/4 cup Dijon mustard
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/2 teaspoon garlic salt
1/2 teaspoon pepper
4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
2 tablespoons butter
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Combine the first five ingredients; set aside. In a large skillet, brown pork chops in butter. Add orange juice mixture. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until a thermometer reads 160°. , Remove pork to a serving platter and keep warm. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.

Nutrition Facts :

BASIL PORK CHOPS



Basil Pork Chops image

Just a few ingredients give a tender pork loin chop all the glazed goodness it needs. Serve with your favorite roasted veggies and you've got a meal bursting with flavor. Leftover herbs? Use them in these basil recipes. -Lisa Gilliland, Fort Collins, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

1/4 cup packed brown sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
2 tablespoons canola oil, divided
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)

Steps:

  • Mix first 4 ingredients; gradually stir in 1 tablespoon oil (mixture will be crumbly). Rub over both sides of pork chops., In a large skillet, heat remaining oil over medium heat; cook chops until a thermometer reads 145°, 4-6 minutes per side. Let stand 5 minutes before serving.

Nutrition Facts : Calories 152 calories, Fat 8g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 312mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 6g protein.

ORANGE BASIL CHOPS



Orange Basil Chops image

For the entree, Bernadette Bennett contributes her mouth-watering Orange Basil Chops. The no-fuss pork chops and simple sauce come together easily on the stovetop in one skillet, so cleanup is a breeze. 'With its hints or orange, garlic and basil, it's tasty main dish that impresses company yet is ready in no time,' she writes from her home in Waco, Texas.

Provided by Allrecipes Member

Time 27m

Yield 4

Number Of Ingredients 9

1 cup orange juice
¼ cup Dijon mustard
2 tablespoons minced fresh basil
½ teaspoon garlic salt
½ teaspoon pepper
4 raw chop with refuse, 120 g; (blank) 4.225 ounces pork loin chops, cut about 3/4 inch thick
2 tablespoons butter or margarine
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • In a bowl, combine the first five ingredients; set aside. In a large skillet, brown pork chops in butter. Add orange juice mixture. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat juices run clear. Remove pork to a serving platter and keep warm. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 11.7 g, Cholesterol 95.7 mg, Fat 14.2 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 6.6 g, Sodium 701.2 mg, Sugar 5.2 g

ORANGE BASIL CHOPS



Orange Basil Chops image

For the entree, Bernadette Bennett contributes her mouth-watering Orange Basil Chops. The no-fuss pork chops and simple sauce come together easily on the stovetop in one skillet, so cleanup is a breeze. 'With its hints or orange, garlic and basil, it's tasty main dish that impresses company yet is ready in no time,' she writes from her home in Waco, Texas.

Provided by Allrecipes Member

Time 27m

Yield 4

Number Of Ingredients 9

1 cup orange juice
¼ cup Dijon mustard
2 tablespoons minced fresh basil
½ teaspoon garlic salt
½ teaspoon pepper
4 raw chop with refuse, 120 g; (blank) 4.225 ounces pork loin chops, cut about 3/4 inch thick
2 tablespoons butter or margarine
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • In a bowl, combine the first five ingredients; set aside. In a large skillet, brown pork chops in butter. Add orange juice mixture. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat juices run clear. Remove pork to a serving platter and keep warm. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 11.7 g, Cholesterol 95.7 mg, Fat 14.2 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 6.6 g, Sodium 701.2 mg, Sugar 5.2 g

SICILIAN ORANGE AND BASIL SALAD



Sicilian Orange and Basil Salad image

Folks in Sicily keep it easy and fresh. A few ingredients but major taste! The combination of basil, oranges and red onions is a classic.

Provided by pamela t.

Categories     European

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

6 oranges
1/2 red onion
1/4 cup basil leaves
1/4 cup red wine vinegar
salt and pepper, to taste

Steps:

  • Peel and section oranges, cut each section in half.
  • peel red onion and slice it thinly.
  • tear basil leaves into bite size pieces.
  • drizzle with red wine vinegar ( you may use more or less than 1/4 C depending on taste).
  • salt and pepper.
  • Serve immediately.

Nutrition Facts : Calories 99.6, Fat 0.3, Sodium 0.6, Carbohydrate 24.7, Fiber 5.1, Sugar 19, Protein 2.1

VEAL CHOPS WITH TOMATO-ORANGE-BASIL SAUCE



Veal Chops with Tomato-Orange-Basil Sauce image

Categories     Sauté     Veal     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

3/4 cup fresh orange juice
1/2 cup dry white wine
1/4 cup minced shallots
2 tablespoons minced orange peel (orange part only)
1/4 cup whipping cream
5 tablespoons butter
4 6-ounce veal loin chops
1 cup chopped seeded peeled tomato
1/4 cup thinly sliced fresh basil or 1 1/2 teaspoons dried, crumbled
Fresh basil sprigs (optional)

Steps:

  • Combine first 3 ingredients and 1 tablespoon orange peel in heavy small saucepan. Boil until mixture is reduced to 3 tablespoons, about 10 minutes. Add cream and boil 1 minute. Set sauce aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Melt 1 tablespoon butter in heavy large skillet over medium heat. Season veal with salt and pepper. Sauté veal until just cooked through, about 4 minutes per side. Transfer to plates; keep warm.
  • Reheat sauce over low heat. Whisk in remaining 4 tablespoons butter. Stir in tomato, sliced basil and remaining 1 tablespoon orange peel. Season to taste with salt and pepper. Ladle sauce over veal. Garnish with basil sprigs if desired.

LEMON BASIL ORANGE ROUGHY



Lemon Basil Orange Roughy image

I HATE FISH. Hubby loves fish. He had a heart attack and it's good for him to eat fish. I tried being supportive to him and setting a good example for the kids in the process. Didn't work out so well. Me sitting there forcing the stuff down with my nose plugged like it was bad medicine. So I make this for them, and I have chicken. Looks somewhat similar, and still sets that good example.... You can use any white fish for this.

Provided by C and Ds Mommy

Categories     Orange Roughy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

3 tablespoons margarine, softened
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper
3/4 lb orange roughy (or other white fish)
4 lemon slices

Steps:

  • Preheat broiler.
  • In a small bowl, combine margarine, basil and lemon pepper.
  • Place fish on a greased broiler pan and spread 1/2 of the margarine mixture over the fillets.
  • Broil about 5-8 inches away from heat for about 5 minutes. Turn the fillets over and spread the remaining margarine mixture on them and top with lemon slices.
  • Broil for another 5 minutes or until fish can be flaked with a fork.

Nutrition Facts : Calories 143.1, Fat 9.1, SaturatedFat 1.5, Cholesterol 51.2, Sodium 161.3, Carbohydrate 0.8, Fiber 0.2, Sugar 0.2, Protein 14.2

VEAL CHOPS, WITH FRESH BASIL



Veal Chops, With Fresh Basil image

Provided by Moira Hodgson

Categories     dinner, easy, main course

Time 30m

Yield Four servings

Number Of Ingredients 10

4 veal chops
Flour for dredging
2 tablespoons olive oil
1 medium onion, sliced
1 clove garlic, minced
4 tablespoons prosciutto, chopped
1/2 cup fresh basil leaves
1/4 pound mushrooms, sliced or left whole if small
1/4 to 1/2 cup dry white wine
Coarse salt and freshly ground pepper to taste

Steps:

  • Dredge the chops lightly with flour. In a large skillet, brown chops. Remove them and set aside. Add the onion and soften with the garlic and prosciutto.
  • Return the chops to the skillet, overlapping them slightly if necessary. Add the basil (reserving some to garnish) and mushrooms and cook for 15 to 20 minutes, or until the chops are cooked. They should be pink in the middle.
  • Remove the chops from the pan. Add the wine, salt and pepper and bring to a boil. Cook for two to three minutes. Return the chops to the pan, and heat through. Sprinkle with reserved basil and serve.

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