Orange Chipotle Pork Chops Recipes

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CHIPOTLE PORK CHOPS



Chipotle Pork Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h45m

Yield 6 servings

Number Of Ingredients 12

2 chipotle chiles in adobo sauce, seeds removed, plus 2 tablespoons sauce from the can
4 cloves garlic
4 bay leaves
1 teaspoon ground cumin
3/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
Kosher salt
1 large onion, halved and sliced
1 cup canned fire-roasted diced tomatoes
1 cup chopped fresh cilantro
1/3 cup extra-virgin olive oil, plus more for brushing
6 bone-in pork blade chops (1/2 to 3/4 inch thick; about 3 1/2 pounds total)

Steps:

  • Combine the chiles and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon and 5 teaspoons salt in a food processor and pulse to make a paste. Transfer to a shallow dish and add the onion, tomatoes, cilantro and 1/3 cup olive oil; mix well. Add the pork chops, turning to coat; cover and refrigerate 4 hours or overnight.
  • Preheat a grill to medium. Meanwhile, remove the pork chops from the marinade, scraping off the excess, and transfer to a plate. Transfer the marinade to a skillet; add 1/4 cup water and cook over medium-high heat, stirring occasionally, until the liquid simmers and the onions start sizzling, about 10 minutes. Remove from the heat and set aside for basting. (You can also do this in a cast-iron skillet on the grill.)
  • Brush the chops with olive oil and transfer to the grill. Cook until marked, 7 to 8 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern and brushing with the liquid from the marinade. Flip and repeat, brushing with more marinade, including some pieces of onion and tomato. Remove from the grill and let rest 5 minutes.

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 :

GRILLED ORANGE-CHIPOTLE PORK RECIPE



Grilled Orange-Chipotle Pork Recipe image

Try our Healthy Living Grilled Orange-Chipotle Pork Recipe this summer! Orange marmalade and adobo sauce help give this chipotle pork recipe its flavor.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 8

1/3 cup KRAFT Zesty Italian Dressing
1/4 cup orange marmalade
2 Tbsp. chopped canned chipotle peppers in adobo sauce
1 pork tenderloin (1-1/2 lb.), butterflied
2 each small green and red bell peppers, quartered
1 large onion, quartered
3 cups hot cooked brown rice
1/2 cup light sour cream

Steps:

  • Heat grill to medium heat.
  • Mix dressing, marmalade and chipotle peppers. Reserve 1/4 cup dressing mixture.
  • Grill meat, bell peppers and onions 10 min. or until meat is done (145ºF), turning occasionally and brushing with remaining dressing mixture for the last 2 min. Remove meat and vegetables from grill; let meat stand 5 min. Meanwhile, cut bell peppers into strips and onions into thinner wedges; place in medium bowl. Add reserved dressing mixture; toss to coat.
  • Cut meat into 6 pieces; place over rice. Top with vegetable mixture and sour cream.

Nutrition Facts : Calories 390, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g

SLOW-COOKER CHIPOTLE-ORANGE PORK TACOS



Slow-Cooker Chipotle-Orange Pork Tacos image

You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.

Provided by Anna Stockwell

Categories     Taco     Slow Cooker     Pork     Oregano     Chili     Cinnamon     Orange Juice     Lime Juice     Garlic     Tortillas     Sour Cream     Cilantro     Onion     #cook90     Kid-Friendly     Wheat/Gluten-Free     Entertaining

Yield 4-6 servings

Number Of Ingredients 13

1 (6-lb.) skinless, boneless pork shoulder roast, preferably untied
2 Tbsp. plus 2 tsp. kosher salt
2 Tbsp. dried oregano
1 Tbsp. brown sugar
1 Tbsp. chili powder, preferably chipotle
2 tsp. ground cinnamon
1 tsp. finely grated orange zest
1 cup fresh orange juice
1/4 cup fresh lime juice
6 garlic cloves, lightly crushed
Corn tortillas, sour cream, cilantro, pickled red onions, and hot sauce (for serving)
Special Equipment
A 6-qt. (or larger) slow cooker

Steps:

  • Rub pork all over with 2 Tbsp. salt. Let sit at room temperature 10 minutes.
  • Meanwhile, mix oregano, brown sugar, chili powder, cinnamon, orange zest, and remaining 2 tsp. salt in a small bowl. Rub all over pork, then transfer pork to slow cooker insert. Add orange juice, lime juice, and garlic, then toss to coat. Cook on high 8 hours or on low 10 hours until pork is super-tender and falls apart easily when raked with a fork.
  • Using tongs, transfer pork to a rimmed baking sheet and let cool slightly. Strain juices left in slow cooker through a fine-mesh sieve into a large heatproof measuring cup or bowl. Let sit 10 minutes, then spoon off and discard fat. Transfer 1/2 cup juices to a resealable container and chill to use in Chile-Orange Pork Stir-Fry.
  • Using 2 forks or tongs, shred meat into bite-size pieces, discarding any larger pieces of fat. Transfer 2 cups meat to a resealable container and chill for Chile-Orange Pork Stir-Fry, or reserve for another use. Return remaining meat (you should have about 6 cups) to slow cooker along with 1 cup strained juices. Keep warm until ready to use.
  • Serve shredded pork with tortillas, sour cream, cilantro, onions, and hot sauce for assembling tacos.
  • Do Ahead
  • Pork can be marinated 1 day ahead. Cover slow cooker insert with plastic and chill. Pork can be cooked 3 days ahead. Shred, then chill in an airtight container along with juices; rewarm gently before serving.

CHIPOTLE ORANGE GLAZED PORK CHOPS



Chipotle Orange Glazed Pork Chops image

Make and share this Chipotle Orange Glazed Pork Chops recipe from Food.com.

Provided by ellie_

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons maple syrup
2 tablespoons orange juice concentrate, thawed
1 teaspoon chipotle chili, chopped
1/2 teaspoon adobo sauce
4 1/2 inches thick pork chops
1/2 teaspoon salt

Steps:

  • In a small cup combine first 4 ingredients (syrup - adobe sauce).
  • Spray grill with Pam and preheat to medium high.
  • Sprinkle pork chops with salt and then brush with glaze.
  • Cook pork chops over medium high heat until cooked through (3-5 minutes per side).

ORANGE-CHIPOTLE PORK CHOPS



Orange-Chipotle Pork Chops image

These simple pork chops have a sweet but spicy flavor. This dish requires a flambe, but if you cannot (or are afraid to do so), you can always add the orange liqueur to the marinade before you reduce it, though the result is not quite the same. From Jaime Ernesto Arrieta, San Salvador, El Salvador.

Provided by lazyme

Categories     Pork

Time 2h10m

Yield 2 serving(s)

Number Of Ingredients 5

2 pork chops, 3/4-inch thick, smoked if possible
1/2 cup orange juice
2 chipotle chiles in adobo (canned)
1/4 cup Cointreau liqueur or 1/4 cup Grand Marnier
1 pinch salt

Steps:

  • In a blender or food processor, combine chipotles, salt and orange juice.
  • Place in a shallow dish together with pork chops and marinate in the refrigerator for at least 1 hour.
  • Take chops out of marinade; reserve marinade.
  • Put marinade in a small saucepan and reduce until 1/3 of the liquid remains, about 10 to 15 minutes.
  • In a frying pan, place pork chops and cook in medium-high heat until cooked through, about 15 minutes.
  • Take chops out of the pan, and drain any excess oil.
  • Put the pan on high heat and cook until no liquid remains and a glaze is formed on pan.
  • Take pan away from the heat and put the pork chops back on the pan.
  • Add the 1/4 cup orange liqueur and flambe.
  • When the flames die out take chops out of the pan and keep warm.
  • Put the pan back on the stove and add the reduced marinade.
  • Heat until starting to boil.
  • Put the chops in a serving platter and pour some sauce on top.
  • Enjoy.

Nutrition Facts : Calories 251.9, Fat 14.3, SaturatedFat 4.9, Cholesterol 75, Sodium 145.3, Carbohydrate 6.5, Fiber 0.1, Sugar 5.2, Protein 23

CHIPOTLE ORANGE GLAZED PORK CHOPS



Chipotle Orange Glazed Pork Chops image

Provided by Ellie Krieger

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons maple syrup
2 tablespoons orange juice concentrate
1 teaspoon finely chopped seeded chipotle with 1/2 teaspoon adobo
4 (3/4-inch thick) center cut pork loin chops (about 8 ounces each)
1/2 teaspoons salt

Steps:

  • In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
  • Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.

Nutrition Facts : Calories 270 calorie, Fat 9 grams, SaturatedFat 3.5 grams, Cholesterol 90 milligrams, Sodium 390 milligrams, Carbohydrate 10 grams, Fiber 0 grams, Protein 34 grams

SLOW-COOKED ORANGE CHIPOTLE CHICKEN



Slow-Cooked Orange Chipotle Chicken image

Even though this chicken dish cooks for hours, the citrus keeps things fresh. We're big on spice, so sometimes I use two chipotle peppers. -Deborah Biggs, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup thawed orange juice concentrate
1/4 cup barbecue sauce
1 chipotle pepper in adobo sauce
1/4 teaspoon salt
1/4 teaspoon garlic powder
6 boneless skinless chicken breast halves (6 ounces each)
1/4 cup chopped red onion
4 teaspoons cornstarch
3 tablespoons cold water
Grated orange zest

Steps:

  • Place first five ingredients in a blender; cover and process until blended., Place chicken and onion in a 3-qt. slow cooker; top with juice mixture. Cook, covered, on low until a thermometer inserted in chicken reads at least 165°, 4-5 hours., Remove chicken from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Spoon over chicken; top with orange zest.

Nutrition Facts : Calories 246 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 315mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

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