CITRUS-GLAZED PORK CHOPS WITH GINGERY BOK CHOY
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
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.
CITRUS ROASTED PORK LOIN RECIPE
Try out a new entrée today, and make our Citrus Roasted Pork Loin Recipe. An overnight marinade with slivered garlic, lime zest and orange juice makes this Citrus Roasted Pork Loin Recipe quick and easy to throw together the next day.
Provided by My Food and Family
Categories Recipes
Time P1DT2h15m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Pierce meat all over with the tip of a sharp knife. Insert the garlic into the cuts in the meat. Place in a bowl or large freezer-weight resealable plastic bag.
- Mix dressing, cumin, lime zest and juice until well blended; pour over meat. Cover the bowl or seal the bag and refrigerate overnight. Remove meat from the marinade; discard marinade. Place meat in a foil-lined roasting pan.
- Bake at 350°F for 1-1/2 hours. Pour orange juice over meat. Insert a meat thermometer into the thickest part of the meat. Bake an additional 30 min. or until internal temperature reaches 160°F. Let stand 10 min. before slicing to serve. Serve with juices from the pan.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 35 g
CITRUS GLAZED BARBECUED PORK LOIN
Make and share this Citrus Glazed Barbecued Pork Loin recipe from Food.com.
Provided by Julesong
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- In a small saucepot add canola oil and saute onions and garlic until translucent.
- Add chipotle and arbol chilies and continue to cook until chiles start to toast.
- Add cracked black pepper and deglaze with Worcestershire sauce and orange juice; reduce until starts to thicken.
- Then add in your favorite barbecue sauce, reduce to low heat, and simmer for about 15 minutes.
- Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside.
- On a large sheet pan rub the pork loin with olive oil and season with salt and cracked pepper.
- Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees.
- Remove from oven and let meat set for about 5 minutes, slice, and enjoy!
Nutrition Facts : Calories 835.8, Fat 50.8, SaturatedFat 13.1, Cholesterol 136.1, Sodium 3187.2, Carbohydrate 47, Fiber 2.6, Sugar 30.9, Protein 46.7
CAROLINA STYLE BARBECUED PORK LOIN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 18
Steps:
- PORK CHOPS: Combine all ingredients except chops in a shallow plate. Brush chops with olive oil and dredge them in seasonings mixture, gently pressing it onto meat. Transfer chops to a platter and cover and refrigerate for 2 hours. Preheat grill to high heat. Place chops on the grill and cook 5-6 minutes per side or according to desired doneness, brushing with BBQ sauce often. Remove chops to a clean platter and loosely tent with foil to rest.
- BBQ SAUCE: Saute onion and garlic in oil in a saucepan over medium heat. When it's soft add remaining ingredients and simmer for 20 minutes.
CITRUS GLAZED PORK LOIN
Provided by Food Network
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- For the glaze: In a small saucepot add canola oil and saute onions and garlic until translucent. Then add chipotle and arbol chilies and continue to cook until chiles start to toast. Then add cracked black pepper and deglaze with Worcestershire sauce and orange juice. Reduce orange juice until starts to thicken. Then add in your favorite barbecue sauce and reduce to low heat. Continue cooking for about 15 minutes. Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside.
- For the porkloin: On a large sheet pan rub the porkloin with olive oil and season with salt and cracked pepper. Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees. Let meat set up for about 5 minutes and slice.
PORK CHOPS WITH CITRUS GLAZE
"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
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 GLAZED PORK BELLY
Pork belly is a very economical cut and this recipe from Emeril makes the meat so tender it falls off your fork. It can be quite fatty as well but if you're watching your weight then go straight for the meat and leave the layer of fat on top -- tasty though it is! The broth leftover in the roasting pan is great the next day for soups.
Provided by Sackville
Categories Pork
Time 4h45m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven setting to broil.
- Using a sharp knife, score the fat side of the pork belly, diagonally, and season with salt and pepper on all sides, rubbing the salt and pepper into the scored parts of the flesh.
- Place the onion, carrots, and celery in the bottom of a large roasting pan and put the pork belly, scored side up, on top of the vegetables.
- Broil until golden brown, about 10 minutes. Turn the pork flesh side up and continue broiling for 5 more minutes.
- Reduce the oven temperature to 300°F.
- Turn the pork back to the scored side up and add the chicken stock, 2 cups of the juice, light brown sugar, thyme, cloves, and allspice to the roasting pan.
- Cover with foil and bake for 2 hours. After 2 hours, then loosen the foil to make a little steam vent and bake for another 2 hours or until the meat is very tender.
- While the pork is braising, prepare the glaze.
- Start by using a fine wire-meshed sieve to strain any pulp out of the remaining 2 cups juice.
- Combine the juice and 3/4 cup of sugar in a medium saucepan and bring mixture to a boil. Reduce heat to a gentle boil and cook until the glaze is thick and syrupy, about 30 to 40 minutes.
- Remove the pan from the oven and let the pork cool slightly in the braising liquid.
- Adjust oven setting to broil.
- Remove the pieces of pork belly from the braising liquid and pat dry. Using a pastry brush, baste the pork belly on all sides with the glaze.
- Place on a baking sheet lined with aluminum foil and broil for 4 to 5 minutes, or until crispy around the edges and golden brown.
- Drizzle pork belly generously with any remaining glaze and serve immediately.
Nutrition Facts : Calories 2043.8, Fat 192.9, SaturatedFat 70.3, Cholesterol 261.7, Sodium 117.6, Carbohydrate 40.3, Fiber 0.2, Sugar 38.3, Protein 34.6
PERFECT HERB-ROASTED PORK LOIN WITH TANGY GLAZE
Topped with an herby, glazed crust, this pork is tender, juicy, and bursting with flavor. It's as impressive as a more expensive cut of beef, but easier on the wallet. Try this the next time you're planning a fancy dinner at home. Serve with mashed potatoes and green beans.
Provided by NicoleMcmom
Categories Pork Loin
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
- Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
- Roast in the preheated oven until browned on top, 20 to 25 minutes.
- While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
- When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
- Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
- Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
- Slice pork and serve with pan drippings and juices.
Nutrition Facts : Calories 392 calories, Carbohydrate 4 g, Cholesterol 119.1 mg, Fat 23.8 g, Fiber 0.2 g, Protein 37.6 g, SaturatedFat 8.3 g, Sodium 757.4 mg
CITRUS BARBECUED PORK CHOPS
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
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
CITRUS-BRAISED PORK
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
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
CITRUS-GLAZED PORK CHOPS
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
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.
More about "citrusglazedbarbecuedporkloin recipes"
10 BEST GLAZED PORK TENDERLOIN RECIPES | YUMMLY
From yummly.com
3/5 (1)
BARBECUE RUBBED PORK TENDERLOIN - SLENDER KITCHEN
From slenderkitchen.com
PORK GLAZE RECIPE- SWEET AND TART APPLE BARBECUE PORK …
From livinginhappyplace.com
MARINATED BARBEQUED PORK LOIN - LISA G COOKS
From lisagcooks.com
Cuisine AmericanEstimated Reading Time 1 minCategory PorkTotal Time 458085 hrs 48 mins
BEST BBQ PORK TENDERLOIN – HOUSE OF BBQ EXPERTS
From bbq-experts.com
BROWN SUGAR & GARLIC CRUSTED PORK LOIN - LAUGHING SPATULA
From laughingspatula.com
BARBEQUE PORK (CHARCOAL GRILLED) - BISCUITS & BURLAP
From biscuitsandburlap.com
BALSAMIC GLAZED PORK LOIN - DAVID LEBOVITZ
From davidlebovitz.com
ULTRA JUICY GRILLED BBQ PORK CHOPS - CREME DE LA CRUMB
From lecremedelacrumb.com
BBQ SHREDDED PORK LOIN IN THE OVEN - 101 COOKING FOR TWO
From 101cookingfortwo.com
BARBECUED PORK LOIN RECIPE - CHRISTIAN DELOUVRIER | FOOD & WINE
From foodandwine.com
GLAZED BARBECUED SPARE RIBS | METRO
From metro.ca
CITRUS GLAZED TENDERLOIN - BARBEQUELOVERS.COM
From barbequelovers.com
CRISPY AND DELICIOUS PULLED PORK CARIBBEAN STYLE
From caribbeangreenliving.com
CUBAN-STYLE BARBECUED PORK LOIN FROM STEFANO FAITA | IGA RECIPES
From iga.net
CITRUS ROASTED PORK TENDERLOIN RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
CITRUS GLAZED PORK TENDERLOIN - WHOLE30, PALEO - PRIMALGOURMET
From cookprimalgourmet.com
CITRUS-GRILLED PORK TENDERLOIN | WILLIAMS SONOMA
From williams-sonoma.com
CITRUS-GLAZED PORK TENDERLOIN WITH GARLIC BROCCOLINI BY …
From thefeedfeed.com
GLAZED BBQ CHICKEN - VINDULGE
From vindulge.com
GARLIC HERB GRILLED PORK LOIN - CRAZY FOR CRUST
From crazyforcrust.com
BARBECUED PULLED PORK | RICARDO
From ricardocuisine.com
GRILLED CITRUS PORK TENDERLOIN - CHAR-BROIL
From charbroil.com
CITRUS-CUMIN BARBECUED PORK RECIPE | MYRECIPES
From myrecipes.com
GRILLED BBQ PORK TENDERLOIN | BLUE JEAN CHEF - RECIPES
From bluejeanchef.com
CITRUS GLAZED BARBECUED PORK LOIN RECIPE - WEBETUTORIAL
From webetutorial.com
CITRUS GRILLED PORK TENDERLOIN - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
ROAST PORK LOIN IN CITRUS MARINADE - THE BEST RECIPE OF ALL TIME
From fitdiary.net
BEST GRILLED PORK LOIN ROAST RECIPE - HEY GRILL, HEY
From heygrillhey.com
BONELESS COUNTRY STYLE PORK RIBS - BAKE IT WITH LOVE | CLASSIC …
From bakeitwithlove.com
BROWN SUGAR AND GARLIC GRILLED PORK TENDERLOIN - BLESS THIS MESS
From blessthismessplease.com
GARLIC CITRUS ROASTED PORK TENDERLOIN — LET'S DISH RECIPES
From letsdishrecipes.com
HONEY GARLIC GLAZED PORK LOIN ROAST - THERESCIPES.INFO
From therecipes.info
CITRUS GLAZED PORK LOIN - BIGOVEN
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search