Citrus Pork Chop Recipes

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CITRUS SMOTHERED PORK CHOPS



Citrus Smothered Pork Chops image

Looking for comfort food that's full of bright flavors? Try these skillet pork chops that pair a memorable citrus sauce-tangy, with just the right balance of savory and sweet-with perfectly seared chops and sautéed onions.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 11

4 boneless pork loin chops, 3/4 inch thick (about 1 1/2 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 small onion, halved and thinly sliced (1 cup)
2 tablespoons Gold Medal™ all-purpose flour
1 1/4 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon grated orange zest
1/4 cup orange juice
1 tablespoon lime juice
1 teaspoon sugar

Steps:

  • Season pork chops with salt and pepper.
  • In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add pork chops; cook 4 to 5 minutes on each side or until golden brown on both sides. Transfer to plate.
  • Reduce heat to medium; add remaining 1 tablespoon oil to skillet. Add onion; cook 8 to 10 minutes, stirring occasionally, until browned and softened. Add flour; cook and stir 1 minute. Stir in broth and orange zest; heat to boiling. Add pork chops back to skillet; spoon sauce over top of pork. Reduce heat to low; cover and simmer 5 to 7 minutes or until pork is cooked through (at least 145°F). Transfer pork chops to serving plate.
  • Add orange juice, lime juice and sugar to sauce in skillet. Cook and stir about 1 minute or until hot. Pour over pork chops, and serve.

Nutrition Facts : Calories 360, Carbohydrate 8 g, Cholesterol 105 mg, Fat 1/2, Fiber 0 g, Protein 37 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 3 g, TransFat 0 g

PORK CHOPS WITH CITRUS SAUCE



Pork Chops with Citrus Sauce image

I'm constantly on the lookout for ways to "spice up" a standard dish. When I fixed these pork chops for the first time, my husband-who has a hearty appetite for down-home cooking-commented, "You can make this anytime!"

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

6 boneless pork loin chops (1/2 inch thick)
1 tablespoon vegetable oil
3/4 cup water
1/2 teaspoon paprika
1/2 teaspoon pepper
1 medium navel orange
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
12 whole cloves
1 cup orange juice

Steps:

  • In a large skillet, brown chops in oil on both sides. Add water, paprika, and pepper; 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 and cloves. Stir in juice. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add the orange slices; cover and remove from the heat. Serve chops with sauce and orange slices.

Nutrition Facts :

PORK CHOPS WITH CITRUS GLAZE



Pork Chops with Citrus Glaze image

"I first made these for my husband after we were married, and they remain one of his favorite ways to eat pork to this day." Amy Theis - Huron, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless pork loin chops (6 ounces each)
1 tablespoon butter
3 tablespoons honey
2 tablespoons lemon juice
2 tablespoons orange juice
1 tablespoon soy sauce
1/8 teaspoon pepper
2 tablespoons cold butter
4 orange slices

Steps:

  • In a large skillet, brown pork chops in 1 tablespoon butter over medium heat. Combine the honey, lemon juice, orange juice, soy sauce and pepper; pour over pork., Cover and cook for 10-12 minutes or until a thermometer reads 160°, turning once. Remove pork chops to a serving plate; keep warm. Whisk cold butter into cooking juices until melted. Serve with pork. Garnish with orange slices.

Nutrition Facts : Calories 366 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 338mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 33g protein.

CITRUS PORK CHOPS



Citrus Pork Chops image

"These pork chops are so easy to prepare with a nice not-too-sweet flavor," assures Erika Niehoff of Eveleth, Minnesota. "The original recipe came from my dad, and it's one of my family's favorites."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

4 boneless pork loin chops (3/4 inch thick and 5 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
1 can (6 ounces) frozen orange juice concentrate, thawed
1/2 cup reduced-sodium chicken broth
1-1/2 teaspoons Worcestershire sauce
2 cups cooked brown rice

Steps:

  • Sprinkle both sides of pork chops with salt and pepper. In a nonstick skillet coated with cooking spray, cook chops for 3-4 minutes on each side or until browned. , Transfer to an 8-in. square baking dish coated with cooking spray. In the same skillet, cook garlic for 1 minute. Stir in the orange juice concentrate, broth and Worcestershire sauce; bring to a boil. Remove from the heat. , Pour 1/4 cup sauce over pork. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°, basting twice with sauce. , Bring the remaining sauce to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until reduced to 1/2 cup. Serve pork chops with sauce and rice.

Nutrition Facts : Calories 369 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 291mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

SLOW COOKER CITRUS PORK ROAST



Slow Cooker Citrus Pork Roast image

A delicious hint of orange in the gravy served over thick slices of pork roast makes them stand out from the crowd. Garlic, thyme and ginger further season this easy entree from Tamara Logan, Oak Ridge, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 6-8 servings.

Number Of Ingredients 13

1 boneless pork loin roast (3 pounds)
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 cup chicken broth
2 tablespoons sugar
2 tablespoons lemon juice
2 tablespoons soy sauce
1-1/2 teaspoons grated orange zest
3 tablespoons cornstarch
1/2 cup orange juice

Steps:

  • Cut roast in half. In a small bowl, combine the garlic powder, thyme, ginger and pepper; rub over roast. In a large skillet over medium heat, brown roast on all sides in oil., Place roast in a 5-qt. slow cooker. In a small bowl, combine the broth, sugar, lemon juice, soy sauce and orange zest; pour over roast. Cover and cook on low for 4-5 hours or until meat is tender. Remove roast and keep warm. , In a small saucepan, combine cornstarch and orange juice until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Nutrition Facts : Calories 263 calories, Fat 10g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 402mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

CITRUS-GLAZED PORK CHOPS



Citrus-Glazed Pork Chops image

Begin your meal with sweet and citrusy Orange-Glazed Pork Chops from Athena Russell of Florence, South Carolina who loves to create recipes. "I have a passion for cooking; I've been doing it since elementary school," she writes. The chops are tender and juicy, and with a bit of Dijon and orange juice you'll have bursts of flavor in every bite.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup orange marmalade
2 tablespoons orange juice
2 tablespoons Dijon mustard
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon minced garlic
1/8 to 1/4 teaspoon crushed red pepper flakes
4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
1 teaspoon canola oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small bowl, combine the marmalade, orange juice, mustard, soy sauce, garlic and pepper flakes; set aside. , In a large skillet, brown pork chops in oil on both sides over medium-high heat; sprinkle with salt and pepper. Cook, uncovered, 10 minutes longer or until a thermometer reads 160°. Remove and keep warm. , Add marmalade mixture to the skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened. Spoon over pork chops.

Nutrition Facts : Calories 205 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 677mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 0 fiber), Protein 10g protein.

CITRUS MARINATED PORK CHOPS



Citrus Marinated Pork Chops image

Serve these pork chops with our Sauteed Green Apples and Leeks.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 4

Number Of Ingredients 11

Juice of 2 limes
Juice of 2 oranges
1 1/2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2-3 garlic cloves, crushed
2-3 sprigs fresh thyme, or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1 teaspoon cracked black pepper
4 center-cut pork chops, 1 inch thick
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon unsalted butter

Steps:

  • In a large, nonreactive bowl, combine all ingredients except the 1 teaspoon olive oil, pork chops, and butter; mix well. Add chops, and spoon marinade over them to coat. Marinate for at least 30 minutes.
  • Heat a heavy skillet over medium heat for 2 minutes. Remove chops from marinade, reserving marinade. Brush pan with the teaspoon of oil; cook chops for 5 minutes on each side. Add marinade, lower heat, and cook, covered, for 7 minutes, turning chops once.
  • Remove chops from pan, and set aside. Turn up heat to medium high; reduce liquid until thick. Remove from heat, stir in butter, and strain. Pour sauce over chops; serve immediately.

CITRUS-BRAISED PORK



Citrus-Braised Pork image

Using a Dutch oven to make amazing pulled pork indoors is easy and foolproof with this flavorful recipe. Use in sandwiches or make into chilaquiles.

Provided by Ashley Baron Rodriguez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h55m

Yield 12

Number Of Ingredients 13

2 cups orange juice
1 yellow onion, sliced
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
10 cloves garlic, smashed
2 tablespoons dark brown sugar
1 ½ tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons freshly grated lime zest
2 teaspoons freshly ground black pepper
2 dried bay leaves
3 ½ pounds bone-in pork shoulder roast

Steps:

  • Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
  • Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
  • Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
  • Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

Nutrition Facts : Calories 298.1 calories, Carbohydrate 10.7 g, Cholesterol 52 mg, Fat 22 g, Fiber 0.8 g, Protein 14.3 g, SaturatedFat 5.9 g, Sodium 762.8 mg, Sugar 6.7 g

CREAMY CITRUS SAUCE PORK CHOPS



Creamy Citrus Sauce Pork Chops image

Boneless center cut pork chops cooking in a citrusy sauce. Suprizingly easy and done in under 45 minutes! I like this recipe because it is quick and the kids gobble it up. The sauce is really good and can be poured over rice as a side dish too. I found the base of this recipe 15 years ago when I first started to cook. I have added to it and made it my own. Makes great leftovers.

Provided by AmyNoelle513

Categories     Pork

Time 35m

Yield 6 chops, 4-6 serving(s)

Number Of Ingredients 9

4 -6 pork chops (boneless and thick)
1 cup orange juice
2 teaspoons orange zest
1/2 cup white wine (go for a sweet one)
1 large onion, chopped
2 tablespoons vegetable oil
1 (10 1/2 ounce) can cream of mushroom soup (I use the low fat or sodium)
salt
black pepper

Steps:

  • Chop onion and set aside.
  • Heat oil in large high sided pan over medium heat.
  • Salt and pepper each chop, put in hot oil.
  • Cook about 3 minutes on each side or until nicely browned.
  • To the pan add the orange juice, zest, onion, and white wine.
  • Reduce heat to low (simmer) cover and cook for 15 minutes.
  • After 15 minutes remove pork chops from pan. Put them on a serving platter and cover with foil to keep warm.
  • Add the cream of mushroom soup to the pan and whisk constantly over Medium heat until the sauce is thickened.
  • Pour over chops.

Nutrition Facts : Calories 529.6, Fat 29.3, SaturatedFat 7.9, Cholesterol 137.3, Sodium 635.5, Carbohydrate 16, Fiber 0.9, Sugar 8.2, Protein 43.3

CITRUS PORK TENDERLOIN



Citrus Pork Tenderloin image

Roast pork tenderloins with white wine and blood orange.

Provided by Ari

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 50m

Yield 8

Number Of Ingredients 8

2 pork tenderloins
2 cloves garlic, sliced, or more to taste
salt and ground black pepper to taste
3 blood oranges, halved
1 cup fruity white wine, such as sauvignon blanc
¼ cup coarsely chopped cilantro
1 tablespoon cornstarch
½ cup cold water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut small, shallow slits into pork tenderloins using a sharp paring knife and stuff a slice of garlic into each slit. Season pork with salt and black pepper and place into a 9x13-inch glass baking dish. Squeeze blood orange halves over pork; leave 2 or 3 squeezed halves in baking dish. Pour white wine over pork and sprinkle with cilantro.
  • Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a tenderloin reads 150 degrees F (65 degrees C), about 30 minutes. Allow pork to rest for 5 to 10 minutes.
  • While pork is resting, discard baked orange rinds and pour pan juices into a small saucepan. Bring juices to a boil. Whisk cornstarch with cold water in a small bowl until smooth; stir into pan juices. Reduce heat to low and simmer sauce until thickened, about 5 minutes. Slice pork sliced into thin medallions and top with sauce to serve.

Nutrition Facts : Calories 186.2 calories, Carbohydrate 9.4 g, Cholesterol 63.2 mg, Fat 4.3 g, Fiber 1.6 g, Protein 21.2 g, SaturatedFat 1.5 g, Sodium 46.6 mg, Sugar 0.3 g

CITRUS PORK CHOPS - OAMC



Citrus Pork Chops - OAMC image

Adapted from 'Ness' at www.once-a-month-cookingworld.com. I changed recipe only slightly to suit what I usually have in stock and what is easier for me. Easy Pork Chop recipe for the grill or stovetop cooking. OAMC recipe or can be marinated before cooking.

Provided by christianrock_chick

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
3 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon paprika
1 1/2 teaspoons instant minced garlic
1 teaspoon garlic pepper seasoning
1/2 teaspoon garlic sea salt
6 boneless pork chops

Steps:

  • Combine ingredients in a large Ziploc freezer bag.
  • Remove as much air as possible.
  • Label and freeze.
  • Defrost overnight in the fridge; pork will marinate as it defrosts.
  • To serve, remove chops from bag and place in a non-stick skillet; reserve marinade.
  • Cook for 5 minutes, or until brown, repeat for other side.
  • Add marinade, and reduce heat to medium. Cover and cook for 7 minutes, or until chops are no longer pink in the middle. Transfer pork to a plate and cover. Turn heat to high and whisk for 3-5 minutes until sauce is thick. Spoon over pork.
  • OR cook on heated grill until done, baste with marinade while cooking.

TANGY CITRUS PORK CHOPS



Tangy Citrus Pork Chops image

Make and share this Tangy Citrus Pork Chops recipe from Food.com.

Provided by Captains Lady

Categories     Pork

Time 1h

Yield 2 pork chops, 2 serving(s)

Number Of Ingredients 8

2 boneless pork chops
1/2 cup chicken broth
1/3 cup brown sugar
1/4 cup orange juice or 1/4 cup pineapple juice
2 tablespoons ketchup
1/4 cup soy sauce
1/2 teaspoon ginger
1/2 teaspoon garlic

Steps:

  • Preheat oven to 350 degrees.
  • Grease an 8 x 8 glass pan. Set aside.
  • Sear pork chops until outsides brown. Place in glass pan.
  • In separate bowl mix together remaining ingredients. Pour over pork chops.
  • Bake for 40 minutes, turning chops every 10 minutes.
  • Remove pork chops from oven and drain liquid into a saucepan. Leave chops in glass pan and tent with foil to keep warm.
  • Place saucepan over med-low heat and simmer for 10-15 minutes or until sauce is your desired consistency. Place chops in sauce and flip several times until well coated and warmed.

PEPPERED CITRUS-PORK CHOPS



Peppered Citrus-Pork Chops image

Coarsely ground black pepper, Italian dressing mix and the juice of a single lime give these easy pork chops their terrific flavor.

Provided by My Food and Family

Categories     Spices

Time 26m

Yield Makes 4 servings.

Number Of Ingredients 7

1 egg
1/4 cup fat-free milk
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
2 Tbsp. flour
1 tsp. coarse ground black pepper
4 bone-in pork chops (1 lb.), 1/2 inch thick, trimmed
juice of 1 small lime

Steps:

  • Beat egg and milk in shallow dish or pie plate; set aside. Mix dressing mix, flour and pepper in separate shallow dish or pie plate.
  • Dip both sides of chops in egg mixture, then in dressing mixture, turning to evenly coat both sides of each chop.
  • Heat large nonstick skillet on medium heat. Add chops; cover. Cook 6 min.; uncover. Cook 5 min. on each side or until chops are done (160ºF). Drizzle with lime juice.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 18 g

PORK WITH TANGY CITRUS SAUCE



Pork with Tangy Citrus Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 9

3 oranges
1/3 cup fresh lime juice (from 4 limes) plus wedges for serving
4 boneless pork loin chops (1 pound total)
Coarse salt and pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
1 large red onion, thinly sliced
2 to 3 garlic cloves, minced
Sugar (optional)

Steps:

  • Finely grate zest from one orange into a small bowl, then squeeze 1 cup juice from oranges. Stir in lime juice. Set aside.
  • Season pork with salt and pepper, then press in flour to coat, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high until shimmering. Add pork and cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate. Reduce heat to medium and add remaining tablespoon oil. Add onion, season with salt, and cook, scraping up browned bits, until crisp-tender, 2 minutes. Add garlic and cook 1 minute, stirring.
  • Add juices and zest and bring to a boil and cook until reduced by 1/4 about 3 minutes. Stir in 1 to 2 teaspoons sugar, if desired. Return pork to pan and simmer until sauce is slightly thickened, 1 to 2 minutes.

PORK CHOPS WITH SPICY CITRUS MARINADE



Pork Chops with Spicy Citrus Marinade image

Categories     Citrus     Herb     Pork     Quick & Easy     Low Cal     Wheat/Gluten-Free     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 7

1/2 cup fresh orange juice
1 teaspoon freshly ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
a pinch cayenne, or to taste
two 1-inch-thick rib or loin pork chops (about 1/2 pound each)
2 tablespoons chopped fresh coriander leaves

Steps:

  • In a shallow baking dish whisk together orange juice, black pepper, chili powder, paprika, cayenne, and salt to taste. Add pork to marinade, turning to coat, and marinate at room temperature 20 minutes.
  • In a non-stick skillet cook pork in marinade, covered, over moderately high heat 6 minutes on each side, or until just cooked through. Sprinkle pork with coriander.

CITRUS BARBECUED PORK CHOPS



Citrus Barbecued Pork Chops image

BBQ sauce with added spice and citrus gives these grilled pork chops their outstanding flavor. Prepare to be asked to make this again (and again).

Provided by My Food and Family

Categories     Bbq

Time 45m

Yield 4 servings

Number Of Ingredients 6

3/4 cup KRAFT Original Barbecue Sauce
1 tsp. grated orange zest
1/4 cup orange juice
1/2 tsp. dried rosemary leaves, crushed
1/2 tsp. dried thyme leaves, crushed
4 pork loin chops, 1 inch thick (1-1/2 lb.)

Steps:

  • Preheat greased grill to medium heat. Place all ingredients except chops in saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally.
  • Place chops on grate of grill; cover grill with lid. Grill 25 to 30 minutes or until chops are cooked through, turning over after 15 minutes and brushing occasionally with the barbecue sauce mixture.

Nutrition Facts : Calories 240, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 680 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 15 g, Protein 26 g

BALSAMIC CITRUS PORK CHOPS



Balsamic Citrus Pork Chops image

This is a tasty and simple skillet recipe for pork chops. I usually use really thick boneless chops (about 1 1/4" thick), but any thickess can be used; just adjust cooking time.

Provided by Parsley

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 -6 boneless center cut pork chops (about 1-inch thick)
1/8-1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 cup balsamic vinegar
3/4 cup pineapple juice (1 6 oz can)
1 1/2 tablespoons honey
2 teaspoons cornstarch
3/4 teaspoon dried thyme

Steps:

  • Season both sides of the pork chops with the salt and pepper.
  • In a small bowl, whisk together balsamic vinegar, juice, honey, cornstarch and thyme until smooth; set aside.
  • Heat olive oil in a large skillet over medium-high heat; add seasomed chops. Brown chops for 2 minutes on each side.
  • Reduce heat to medium-low. Add vinegar mixture to skillet.
  • Cover and simmer chops for 10-15 minutes (more or less time, depending on the thickness of your chops).
  • Serve with sauce poured over top.

CITRUS MARINATED PORK CHOPS (OAMC)



Citrus Marinated Pork Chops (oamc) image

Adapted from "Prevention's Freezer Cookbook" by S. Sanders. Can be made without freezing first, just be sure to marinate chops at least 6 hours before cooking for best flavour.

Provided by Pamela

Categories     Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 limes (juice of)
2 oranges (juice of)
2 lemons (juice of)
2 tablespoons balsamic vinegar
3 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon paprika
3 garlic cloves, crushed
1 teaspoon pepper
1/2 teaspoon salt
6 boneless pork chops

Steps:

  • Combine ingredients in a large Ziploc freezer bag.
  • Remove as much air as possible.
  • Label and freeze.
  • Defrost overnight in the fridge; pork will marinate as it defrosts.
  • To serve, remove chops from bag and place in a non-stick skillet; reserve marinade.
  • Cook for 5 minutes, or until brown, repeat for other side.
  • Add marinade, and reduce heat to medium. Cover and cook for 7 minutes, or until chops are no longer pink in the middle. Transfer pork to a plate and cover. Turn heat to high and whisk for 3-5 minutes until sauce is thick. Spoon over pork. Pork Chops can also be made on the BBQ/Grill if desired.

CITRUS-GLAZED PORK CHOPS WITH GINGERY BOK CHOY



Citrus-Glazed Pork Chops With Gingery Bok Choy image

Rich pork makes a perfect companion to tart oranges in this tasty weeknight meal. The bold, bright, citrusy sauce demands a robust cut of meat, so pick well-marbled, thick-cut pork chops with a nice fat cap. A dry rub of brown sugar creates a caramelized layer that lends depth to the pan sauce, and the gingery bok choy adds a delightful bit of freshness. This is quite a meal on its own, but you can steam some brown or white rice for a starchy side. Slice the pork to serve, and drizzle the pan sauce over everything.

Provided by Yewande Komolafe

Categories     dinner, weekday, meat, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 (2-inch) piece fresh ginger, peeled and grated
2 tablespoons rice vinegar
Kosher salt and black pepper
1 pound large or baby bok choy
2 tablespoons neutral oil, like canola or grapeseed, plus more as needed
3 (1 1/2-inch-thick) bone-in pork loin chops (about 2 1/2 pounds)
1 1/2 tablespoons light brown sugar
1 whole orange, cut in half crosswise, seeds removed, plus 3/4 cup fresh orange juice
4 shallots, peeled and quartered
4 garlic cloves, smashed

Steps:

  • In a medium bowl, combine the ginger and rice vinegar. Season with salt and pepper. Set aside.
  • Trim the bok choy and cut into 3- to 4-inch pieces, if large, or cut down the middle lengthwise, if using baby bok choy. Heat 1 tablespoon oil in a large (12-inch) skillet over medium-high heat. Working in batches, add the bok choy to the pan, cut-side down, if using baby bok choy, and sear on one side until golden brown, 3 to 4 minutes. Add additional oil, if necessary. Flip to cook on the other side until just tender, about 1 minute. Transfer bok choy to the ginger marinade and toss to coat. Season to taste with salt and pepper and set aside.
  • Rub both sides of the pork chops with the brown sugar and season generously with salt. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Arrange chops and orange halves in the skillet, cut-side down. Sear one side of the pork (without moving it) until deep brown, 5 to 6 minutes. Flip the pork but leave the orange undisturbed. Cook on medium-low until the pork is browned on both sides and the orange halves are charred, 4 to 5 minutes. Move the orange to a serving platter and the pork to a plate.
  • Add the shallots and garlic to skillet and cook until softened and starting to brown, about 3 minutes. Add all the pork chops and any accumulated juices back to the pan, overlapping if necessary. Add the orange juice and 1/4 cup water. Bring the liquid to a simmer, swirling the pan to release any bits stuck to the bottom. Cover and cook for 3 minutes, then uncover and cook until the pork is cooked through, 6 to 8 minutes. Transfer the cooked chops to a board and allow the sauce to continue cooking until reduced and sticky, 2 to 3 minutes. Remove from heat.
  • Transfer the bok choy to the serving platter. Slice the pork and transfer to the platter along with any accumulated juices from the meat. Spoon the pan sauce and squeeze the caramelized orange halves over the top.

More about "citrus pork chop recipes"

CITRUS-MARINATED PORK CHOPS RECIPE - SEAMUS MULLEN | …
2015-01-23 Remove the chops from the marinade. Strain and reserve the marinade. In a large nonstick skillet, heat 2 tablespoons of the oil. Season the chops with salt and pepper, add 2 to …
From foodandwine.com
5/5
Total Time 1 hr
Servings 4
  • Whisk the citrus juice and zest, honey, garlic and onion. Add the chops and let stand at room temperature for 15 minutes.
  • In a large bowl, whisk the coconut oil with the vinegar, garlic, orange zest and juice. Add the endives, jalapeño, cauliflower and cilantro, season with salt and pepper and toss well.


MARINATED CITRUS PORK CHOPS RECIPE - SUPER HEALTHY KIDS
2017-11-09 Add butter and milk to potatoes; mash and set aside, covered. Preheat broiler. Remove pork from bag and place onto baking sheet. Pour marinade into a small pan and set aside. Season pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place pork 3 inches from the heat and broil for 4 minutes or until browning occurs.
From superhealthykids.com


THIS PORK CHOP RECIPE IS PREEEETTY MUCH IMPOSSIBLE TO MESS ...
2018-09-21 This all happens quickly—5 minutes on the first side, 1 minute on the second, and a 10-minute rest in the skillet for carryover cooking—giving you time to roast vegetables, make a …
From bonappetit.com


CITRUS-MARINATED PORK CHOPS RECIPE
Drain and finely chop. Place pork chops in a shallow glass or plastic dish. Place chiles and remaining ingredients, except the orange, in a blender container. Cover and blend, at low speed, until smooth. Pour over chops. Cover and refrigerate at least 3 hours, spooning marinade over chops occasionally. Set oven control to broil.
From recipeland.com


ALL-PURPOSE PORK BRINE | KEVIN IS COOKING
2022-02-01 Combine the vinegar mixture with the spices and mix until the salt and sugar are dissolved. Let sit for 5 to 10 minutes. Add the ice cubes and stir until the ice is almost completely melted. 4. Begin Brining. Submerge the meat in the pork chop brine. Then, cover and refrigerate for 4 to 8 hours. 5. Prepare to Grill.
From keviniscooking.com


PEPPERED CITRUS-PORK CHOPS - LUNCH RECIPES
Peppered Citrus-Pork Chops might be just the main course you are searching for. This recipe makes 4 servings with 196 calories, 27g of protein, and 5g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of egg, coarse ground pepper, juice of lime, and a handful of other ingredients are all it takes ...
From fooddiez.com


JUICY PAN-SEARED PORK CHOPS WITH CITRUS DRESSING RECIPE ...
2017-03-15 Step 2. Heat 2 Tbsp. oil in a large skillet over medium-high. Carefully add chops sugared side down and cook, gently shaking skillet occasionally but …
From bonappetit.com


PORK CHOPS ROASTED CITRUS VINAIGRETTE
Finely dice enough citrus rind for 2 tablespoons. Add to the bowl along with the shallot, vinegar, honey, and salt and pepper. Whisk to mix. Slowly whisk in the olive oil. Stir in the parsley. Taste, adding more salt and/or honey if needed.
From traeger.com


CITRUS-SPICED PORK CHOPS MEAL KIT DELIVERY | GOODFOOD
Mince the garlic. In a medium pot, heat 2 tbsp butter on medium. Add ⅔ of the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed.
From makegoodfood.ca


5-INGREDIENT ORANGE GLAZED PORK CHOPS | FLORIDA ORANGE JUICE
1. Season pork chops generously with salt and pepper. Let seasoned pork chops sit for 20 minutes or until room temperature. 2. In a small bowl, whisk together Florida Orange Juice, brown sugar and Dijon mustard. Set aside. 3. Warm oil in a large skillet over medium heat. Brown pork chops for about four minutes per side.
From floridacitrus.org


PORK CHOP RECIPES | ALLRECIPES
Potato and Pork Bake. Rating: 3.5 stars. 39. This is quick, easy, and it's really great when it's cold outside. Stay in the kitchen and let the oven keep you warm as you cook. Serve with a salad...easy and delicious! overhead shot of pan of pork chops with a plate beside of pork chops, mashed potatoes, and green beans.
From allrecipes.com


GRILLED CITRUS-MARINATED PORK CHOPS - SWEET BEGINNINGS BLOG
2021-05-10 How to make Grilled Citrus-Marinated Pork Chops. Full Printable Recipe Below! In a medium bowl, combine the orange juice and zest, lime juice, soy sauce, olive oil, sugar, cumin, chili powder, garlic and cilantro for the marinade. Whisk together until well-combined. Place the chops in a large resealable plastic bag and pour the marinade in on top.
From sweetbeginningsblog.com


SAUCY CITRUS CHOPS - MANITOBA PORK
Ingredients. 4 pork rib chops, bone-in, 1-1 ½-inch / 2.5-3.75 cm thick Salt for seasoning 1-5 ½ oz / 156 mL can tomato paste ¼ cup / 50 mL unsweetened frozen …
From manitobapork.com


EASY RECIPE FOR CITRUS MAPLE GLAZED PORK CHOPS • SASSY COOKING
Glaze: 1. In a saucepan over medium low heat, whisk together orange juice, maple walnut syrup, and soy sauce. 2. Cook for about 15-20 minutes, stirring occasionally, until glaze thickens then remove from heat. 3. Remove pork chops from marinade and brush both sides with the glaze Place the pork chops in the prepared baking dish and bake for ...
From sassycooking.com


JACK DANIELS GLAZED PORK CHOPS - THE MIDNIGHT BAKER ...
The brine for these pork chops goes a little further than the standard water, salt and sugar. This brine gets it’s great taste of citrus from orange juice and a variety of herbs. Since there’s quite a large amount of brine, make sure you have a vessel big enough to hold all of it plus the chops. I used a 2 gallon zipper plastic bag and it ...
From bakeatmidnite.com


CITRUS GLAZED PORK CHOPS - RENEE NICOLE'S KITCHEN
2022-03-15 Bring to a boil over high heat. Reduce heat to medium and boil for 3 minutes, until glaze reduces by almost half and thickens. Preheat grill to medium - approximately 350 degrees. Remove pork chops from marinade and grill 2 - 3 minutes per side, until the internal temperature reaches between 135 and 140 degrees.
From reneenicoleskitchen.com


CITRUS SAUCED PORK CHOPS RECIPE | MYRECIPES
SEASON pork chops with salt and pepper, then coat lightly with remaining 2 tablespoons corn starch. Heat oil in large skillet over medium-high heat. Add pork chops. COOK, turning once, 8 to 10 minutes or until done. Remove; keep warm. DRAIN any excess fat from skillet. Add remaining chicken broth, orange juice, carrots and onion. Cover. SIMMER 10 to 12 minutes or until …
From myrecipes.com


ORANGE CITRUS PORK CHOPS | HEINEN'S GROCERY STORE
2022-03-11 Instructions. In a bowl, whisk together the corn starch, orange juice, chicken stock, honey and lemon juice until combined. Set aside. Season the pork chops on both sides with salt and pepper. Add the butter to a large frying pan over medium-high heat until melted and hot. Add the pork chops and cook for 7-8 minutes per side, or until well ...
From heinens.com


CITRUS-BAKED PORK CHOPS - DIABETES FOOD HUB
Directions. Preheat oven to 375°F. Advertisement. Sprinkle meat with the lemon pepper. Heat the oil in a heavy frying pan and brown the chops on both sides. Drain fat and arrange in a baking dish. Place a slice of lemon on each chop. Combine ketchup, water, and pepper sauce, pour over chops. Bake until tender but no longer pink, about 50 minutes.
From diabetesfoodhub.org


TABASCO® CHIPOTLE CITRUS PORK CHOPS | TABASCO® RECIPES
To prepare pork chops, preheat grill to medium-high. Place pork chops on grill; cook 5 to 7 minutes on each side. Baste occasionally with marinade. Let rest 5 minutes. Brush with additional TABASCO ® Chipotle Sauce just before serving. Add salt and pepper to taste. Serving Suggestion: Serve with coleslaw, grilled corn and grilled lemon halves.
From tabasco.com


CITRUS AND SPICE PORK CHOPS - MY STORY IN RECIPES
2019-04-03 These Citrus and Spice Pork Chops are the perfect example of a recipe that I can make even quicker than I can pick up dinner. The thin chops grill up super quickly and they are really tasty. Way better than anything that I can pick up from the closest restaurant adorned with golden arches. Citrus and Spice Pork Chops Vinaigrette Pork 1/4 cup oil 2 teaspoons salt 1 …
From mystoryinrecipes.com


PORK CHOPS WITH CITRUS AND JUNIPER BERRIES | RICARDO
In the same skillet over medium-high heat, brown the lemon slices and garlic in half of the oil (3 tbsp/45 ml). Add the broth, honey and bay leaf. Bring to a boil and let the sauce reduce by half, about 10 minutes. Add the remaining oil (3 tbsp/45 ml) and the parsley. Season generously with salt and pepper. Serve the pork chops with the lemon ...
From ricardocuisine.com


SPRINGFORM PAN RECIPES | ALLRECIPES
10 Lemon Chicken Soup Recipes That Are Full of Citrus Flavor Lemon juice adds bright flavor to these comforting chicken soups. In this collection of our best lemon chicken soup recipes, you'll find traditional favorites (such as Greek avgolemono soup, which is thickened to velvety perfection with egg yolks) and fun new ideas (from restaurant-inspired copycats to shortcut ideas made …
From allrecipes.com


GINGER-CITRUS PORK CHOPS - PLATTER TALK
2013-02-28 To dredge, place flour in a serving bowl large enough to accommodate a pork chop, mix in fresh ground peppercorn. Peel and shred the fresh ginger root, a small food processor works well for this. In a small mixing bowl, beat eggs and combine shredded ginger root. Transfer this egg wash to second dredging bowl.
From plattertalk.com


CITRUS-BRINED PORK CHOPS AND RELISH - PAULA DEEN MAGAZINE
Preheat oven to 375°. Remove pork chops from bowl, discarding brine. Pat pork chops dry with paper towels. In a large ovenproof skillet, heat oil over high heat. Add pork chops, and cook for 3 to 4 minutes per side or until browned. Transfer skillet to oven, and bake for 12 to 14 minutes or until a thermometer inserted in thickest portion ...
From pauladeenmagazine.com


CITRUS PORK CHOPS RECIPE - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


CITRUS BRINED PORK - THERESCIPES.INFO
Combine all the brine ingredients in a large pot with 2 gallons cold water. Stir until the sugar and salt dissolve. Bring to a boil, then turn off the heat and cover. Let cool completely. Pour the cooled brine into a large brining bag or pot. Add the turkey and refrigerate for 16 to 24 hours.
From therecipes.info


GRILLED PORK CHOPS WITH CITRUS AND FETA SAUCE | METRO
Preparation. Brush chops with melted butter; season with salt and pepper. Preheat medium high over heat barbecue or a grill pan. Cook chops about 4 minutes per side, according to thickness, turning only once, until desired degree of doneness (pork is delicious and tender when served slightly pink). Meanwhile, melt remaining butter in a saucepan ...
From metro.ca


30 PORK CHOP RECIPES FOR EASY WEEKNIGHT DINNERS | BON APPéTIT
2020-10-14 Grilled Pork Chops with Plums, Halloumi, and Lemon. Bring all your ingredients out to the grill on a baking sheet for easy cleanup later. View Recipe. Peden + Munk. 5/30.
From bonappetit.com


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