Orange Pork Chops Recipes

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ORANGE-GLAZED PORK CHOPS



Orange-Glazed Pork Chops image

"This recipe from my niece is not only a snap to prepare, it's delicious, too," says field editor Nila Towler of Baird, Texas. A sweet orange glaze perks up these tender pork chops, and there's plenty of sauce to flavor the accompanying rice as well.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 7

2 boneless pork loin chops (1/2 inch thick)
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup packed brown sugar
1/2 cup thawed orange juice concentrate
Hot cooked rice

Steps:

  • Sprinkle pork chops with salt and pepper. In a skillet over medium-high heat, brown chops in oil on both sides. Combine brown sugar and orange juice concentrate; pour over the chops. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until the meat juices run clear. Serve pork and sauce over rice.

Nutrition Facts :

ORANGE-SAGE PORK CHOPS



Orange-Sage Pork Chops image

This 'pork chop pick me up' adds a bright splash of citrus and warm sage to your weeknight dinner! We can all use a little spice!

Provided by I Can't Believe its Not Butter!

Categories     Trusted Brands: Recipes and Tips     I Can't Believe It's Not Butter!®

Time 25m

Yield 4

Number Of Ingredients 6

4 (5 ounce) boneless center-cut pork chops, 1/2-inch thick
¼ teaspoon salt
¼ teaspoon cracked black pepper
2 tablespoons I Can't Believe It's Not Butter!® Spread, divided
1 large orange
1 tablespoon chopped fresh sage leaves

Steps:

  • Season chops with salt and cracked black pepper. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook chops, turning once, until done, about 8 minutes. Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from orange. Remove chops to serving platter and keep warm.
  • Melt remaining 1 tablespoon Spread in same skillet over medium-high heat. Add orange juice and bring to a boil, scraping brown bits from bottom of pan. Boil 1 minute or until mixture reduces slightly. Remove from heat and stir in sage and orange peel. Drizzle over chops.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 5.6 g, Cholesterol 45.1 mg, Fat 9.4 g, Fiber 1.1 g, Protein 18.4 g, SaturatedFat 2.9 g, Sodium 216.4 mg, Sugar 4.3 g

ORANGE PORK



Orange Pork image

Quick, easy and tasty - we double the sauce and pour over baked potatoes and steamed broccoli.

Provided by FIREBALL2000

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
1 pound boneless pork chops
⅔ cup orange juice
¼ cup soy sauce
1 ½ tablespoons white sugar
2 teaspoons water
1 teaspoon cornstarch

Steps:

  • Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.

Nutrition Facts : Calories 77.9 calories, Carbohydrate 10.8 g, Fat 3.5 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 902.4 mg, Sugar 8.4 g

SQUIRT-OF-ORANGE PORK CHOPS



Squirt-Of-Orange Pork Chops image

A splash of juice and an orange marmalade brush-on gives these garlicky chops a burst of flavor. For an extra-special treat, use blood oranges in place of the regular ones.

Provided by Crafty Lady 13

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 large orange
4 boneless pork loin steaks, cut 1 inch thick
1/2 teaspoon garlic pepper seasoning
1/4 teaspoon salt
1/4 cup orange marmalade
2 teaspoons fresh rosemary, chopped

Steps:

  • Cut orange in half. Cut one half of the orange into 4 wedges; set wedges aside. Squeeze juice from remaining orange half. Remove 1 Tablespoon of the juice and brush on both sides of each chop. Sprinkle chops with garlic-pepper seasoning and salt. In a small bowl combine remaining orange juice, orange marmalade, and the chopped rosemary; set aside.
  • Preheat broiler. Place chops on unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 5 to 6 minutes. Turn and cook for an addition 5 to 6 minutes, brushing with orange marmalade mixture for the last 2 to 3 minutes of broiling. Chops are done when pork juices run clear or a meat thermometer inserted into center of chop registers 160 degrees.
  • Serve orange wedges with chops. If desired, garnish with rosemary sprig. If desired, squeeze juice from orange wedges over chops.

Nutrition Facts : Calories 71.3, Fat 0.1, Sodium 156.6, Carbohydrate 18.7, Fiber 1.3, Sugar 16.3, Protein 0.5

ORANGE CHUTNEY OVER PORK CHOPS



Orange Chutney over Pork Chops image

Here, we've jazzed up the basic recipe for Orange Compote with a few pantry staples, creating a tangy chutney to top tender chops.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

2 tablespoons thinly sliced navel or blood orange zest (from 1/2 orange)
2 to 3 navel or blood oranges (peel and pith removed), quartered lengthwise, thinly sliced, and seeded (2 cups)
1/3 cup sugar
1/4 cup dried cherries
1 shallot, minced
1 tablespoon red-wine vinegar
4 bone-in pork rib chops
Coarse salt and ground pepper

Steps:

  • In a medium saucepan, combine orange zest and slices, sugar, dried cherries, shallot, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes. Remove from heat; stir in red-wine vinegar.
  • Season pork chops with salt and pepper. Sear in a pan until opaque throughout, and top with orange chutney.

ORANGE PORK CHOPS



Orange Pork Chops image

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

Provided by foxysnana

Categories     Oranges

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

4 pork chops (I prefer boneless center loin chops)
3/4 cup water
1/2 teaspoon paprika
1/4 teaspoon pepper
salt
1 medium orange
1 cup orange juice
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
12 whole cloves
1/4 teaspoon salt

Steps:

  • In greased skillet, over high heat, cook pork chops until well browned on both sides.
  • Add next 3 ingredients and 1 tsp salt; heat to boiling.
  • Reduce heat to low; cover; simmer about 35 minutes, turning once.
  • Meanwhile, prepare orange sauce: grate 1 T.
  • peel from stem end of orange; then from other end, cut 4 thin slices; set aside.
  • In saucepan over medium-high heat, cook orange peel, orange juice, sugar, cornstarch, cinnamon, cloves and salt until thickened, stirring.
  • Add orange slices; cover; remove from heat and keep warm.
  • To serve, top pork chops with orange sauce.
  • Use orange slices as a garnish.

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 :

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Top Asked Questions

How to cook pork chops with orange juice?
In a skillet over medium-high heat, brown chops in oil on both sides. Combine brown sugar and orange juice concentrate; pour over the chops. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until the meat juices run clear.
How to make orange mustard glazed pork chops?
Marmalade provides pectin to give the glaze syrupy body and balances the sweet orange juice with a touch of pleasant bitterness. Preheat oven to 425°. Combine juice, marmalade, and mustard in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer 15 minutes or until syrupy. Heat a large ovenproof skillet over medium-high heat.
What's the best way to cook pork chops?
Directions. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.
How long do you cook pork chops in olive oil?
Season both sides with kosher salt and freshly ground black pepper. Dust lightly on both sides with flour. In a large heavy skillet or saute pan over medium heat, heat the olive oil. Add the pork chops to the hot oil and cook for about three to four minutes on each side or until browned.

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