Citrus Pork Chops Recipes

CITRUS SMOTHERED PORK CHOPS

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.

CITRUS MARINATED PORK CHOPS

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.

PORK CHOPS WITH CITRUS GLAZE

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.

CITRUS AND ROSEMARY GRILLED PORK

Steps:

• Combine first 5 ingredients in a bowl with whisk or fork.
• Pat chops dry with paper towels and rub with seasoning. Turn chops in marinade and let stand 15 minutes.
• Season chops with steak seasoning.
• Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet.
• Serve chops with Sun-dried Tomatoes and Potatoes and Orange and Oregano Salad.
• Simmer the chopped sun-dried tomatoes and quartered potatoes 10 minutes in just enough water to cover.
• During the last 3 minutes of the cooking time on the potatoes, add the broccoli florets. Drain and return plumped tomatoes and cooked potatoes to the warm pan to dry out. Dress tomato-potato combo with parsley, oil, salt, and pepper.
• Yield: 4 servings Preparation time: 10 minutes Cooking time: 10 minutes
• Remove skin and pith from oranges. Slice oranges in 1/4-inch thick disks. Arrange orange slices on a serving plate and sprinkle with the oregano, onions, and dress with the extra-virgin olive oil, red wine vinegar, salt, and pepper. Serve.
• Yield: 4 servings Preparation time: 5 to 8 minutes

CITRUS PORK CHOPS

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.

PORK WITH TANGY CITRUS SAUCE

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 CUBANO WITH GARLIC-CITRUS SAUCE

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In shallow dish, mix cereal, 1 tablespoon cilantro, 1 teaspoon garlic, the orange peel, onion powder, oregano, cumin and pepper. Dip pork chops into buttermilk; coat completely with cereal mixture. Place on cookie sheet.
• Bake 25 to 30 minutes or until pork is no longer pink in center.
• Meanwhile, in 1-quart saucepan, heat oil over medium heat. Cook 1 tablespoon garlic in oil about 1 minute, stirring occasionally, until golden. Stir in lime and orange juices. Heat to boiling, stirring occasionally. Remove from heat; stir in 2 tablespoons cilantro. Cover; refrigerate until serving time. Serve with pork chops.

CITRUS MARINATED PORK CHOPS (OAMC)

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-BRAISED PORK

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.

PORK CHOPS WITH SPICY CITRUS MARINADE

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

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.

CREAMY CITRUS SAUCE PORK CHOPS

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.

CITRUS-GLAZED PORK CHOPS WITH GINGERY BOK CHOY

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.