Orange Basil 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 :

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.

TASTY ORANGE CHOPS



Tasty Orange Chops image

Try this recipe at least once. You really will like it. This is one of the few ways my family will eat pork, and they love it.

Provided by Diana Rios

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 6h23m

Yield 4

Number Of Ingredients 10

¼ cup cider vinegar
1 tablespoon soy sauce
½ cup frozen orange juice concentrate, thawed
½ onion, shredded
1 teaspoon dried rosemary
1 teaspoon ground sage
2 teaspoons salt, or to taste
1 large clove garlic, crushed
½ cup barbeque sauce
4 thick cut pork chops

Steps:

  • In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large resealable plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight.
  • Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes.
  • Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 27.3 g, Cholesterol 56.2 mg, Fat 6.9 g, Fiber 1 g, Protein 20.2 g, SaturatedFat 2.4 g, Sodium 1788.2 mg, Sugar 22.1 g

ORANGE PORK CHOPS



Orange Pork Chops 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!" We have a 5-month-old son, and he's already showing signs he'll take after his dad in the eating department. Our daughters, 6 and 8 , help me with the cooking. So it's a good thing that I have a large recipe collection!

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

6 pork loin chops (1/2 inch thick)
1 tablespoon vegetable oil
3/4 cup water
1/2 teaspoon paprika
1/2 teaspoon pepper
1-1/4 teaspoons salt, divided
1 medium orange
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
12 whole cloves
1 cup fresh orange juice

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.

Nutrition Facts :

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

ORANGE LAMB CHOPS



Orange Lamb Chops image

Make and share this Orange Lamb Chops recipe from Food.com.

Provided by Dee514

Categories     Oranges

Time 3h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 shoulder lamb chops, cut 3/4 inch thick
1/2 teaspoon shredded orange rind
1/4 cup orange juice
1/2 teaspoon dried thyme, crushed
1 tablespoon oil or 1 tablespoon butter
salt, to taste
pepper, to taste
1/2 cup sliced mushrooms (if canned, drain before using)
1 teaspoon butter

Steps:

  • In a small pan, sauté sliced mushrooms in 1 teaspoon of butter, until mushroom juices evaporate; then set aside (if using canned mushrooms, omit this step).
  • Trim excess fat from chops.
  • Combine orange peel, juice and thyme; spoon mixture over chops.
  • Let chops marinate for 1 hour at room temperature (or about 3 hours in refrigerator), turn chops once or twice.
  • Remove chops from marinade, and reserve.
  • Brown chops on both sides in hot shortening; season with salt and pepper.
  • Add reserved orange mixture and mushrooms.
  • Cover pan and simmer for 40 minutes.
  • Uncover pan and simmer about 5 minutes longer.

Nutrition Facts : Calories 46.3, Fat 4.2, SaturatedFat 1.4, Cholesterol 2.5, Sodium 7.4, Carbohydrate 2.1, Fiber 0.2, Sugar 1.4, Protein 0.4

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