PORK CHOPS WITH ORANGE SAUCE
Tangy orange flavors the marinade and sweet sauce that dress up these tender and juicy chops. Add mashed potatoes or rice and a simple side salad for a fuss-free supper. Mary Chandler - Grand Tower, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients. Pour a scant 1 cup into a large bowl. Add pork chops; turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for sauce., Drain and discard marinade. On a lightly oiled grill rack, grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine cornstarch and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.
Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 451mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
TASTY ORANGE CHOPS
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
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-SAGE PORK CHOPS
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
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 SAUCE OVER PORK CHOPS
Tender pork chops are treated to a thick mandarin-orange-and-green-pepper sauce that's swiftly heated in the microwave. "This is a snap to make but looks very attractive," Marie Hoyer confirms from Lewistown, Montana.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a microwave-safe bowl, combine cornstarch and orange juice until smooth. Drain oranges, reserving juice; set oranges aside. Stir reserved juice into cornstarch mixture; add onion and green pepper. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring twice. Stir in oranges; set aside and keep warm., In a large resealable plastic bag, combine the flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a large nonstick skillet, cook pork in oil over medium heat until a thermometer reads 160°. Serve with orange sauce.
Nutrition Facts : Calories 225 calories, Fat 8g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 199mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
PORK CHOPS IN ORANGE SAUCE
This is definately comfort food!! The pork is almost casseroled. It is a delicious sweet and tangy recipe that my family LOVES!
Provided by christie
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat pork chops in seasoned flour.
- Heat butter in large frying pan and brown chops well on both sides.
- Arrange in casserole dish.
- Combine sugar, ginger, grated rind and the juice of the oranges and pour over chops.
- Cover and bake at 180º for 45-50 minutes.
- Turn during cooking and add water if necessary.
- NB:- I like to serve these with rice but it is also nice served with salad, coleslaw or winter veggies.
Nutrition Facts : Calories 448.1, Fat 23.9, SaturatedFat 9.6, Cholesterol 152.6, Sodium 161.2, Carbohydrate 14.2, Fiber 1.7, Sugar 9.5, Protein 42.3
PORK CHOPS WITH ORANGE ROSEMARY SAUCE
Panko crumbs seasoned with orange zest and fresh rosemary make a delicious coating for these skillet-cooked pork chops.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pound chops to 1/4-inch thickness. Combine panko crumbs, rosemary and zest in shallow bowl. Mix mayo and mustard until blended; brush onto both sides of chops. Dip chops, 1 at a time, in panko mixture, turning to evenly coat both sides of each chop. Discard any remaining panko mixture.
- Melt 1 Tbsp. butter with 1 Tbsp. oil in large skillet on medium heat. Add 2 chops; cook 5 min. on each side or until done (145ºF). Remove from skillet; cover to keep warm. Repeat with remaining butter, oil and chops. Wipe skillet clean with paper towel.
- Cook dressing and orange juice in skillet on medium-high heat 5 min. or until slightly reduced, stirring occasionally. Spoon over chops.
Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
PORK CHOPS IN ORANGE-PINEAPPLE SAUCE
Make and share this Pork Chops in Orange-pineapple Sauce recipe from Food.com.
Provided by Tina Klein
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle pork chops with salt and paprika.
- Melt margarine in skillet, on medium heat; brown pork chops in margarine.
- Remove from skillet.
- Stir flour, 1/2 tsp salt, pepper, ginger, and sugar into margarine mixture in skillet; mix until smooth.
- Add orange juice, water, and pineapple juice slowly; bring to boil, stirring constantly.
- Add hot sauce and pork chops; cover, simmer for 20 minutes.
- Add orange slices; cover.
- Simmer for 15 minutes longer.
- serve over rice.
- Spread pineapple chunks over pork chops and remaining sauce.
Nutrition Facts : Calories 474.6, Fat 29.8, SaturatedFat 14.7, Cholesterol 115.7, Sodium 190.7, Carbohydrate 28.1, Fiber 1.3, Sugar 21.3, Protein 24.1
GARLIC ORANGE PORK CHOPS
Categories Braise Quick & Easy Wheat/Gluten-Free Lemon Orange Pork Chop White Wine Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- Pat pork dry and season with salt and pepper. In a skillet heat oil over moderately high heat until hot but not smoking and brown chops until golden. Add garlic, orange juice, wine, and lemon juice and simmer, covered partially, until pork is tender, 10 to 15 minutes.
ORANGE CHUTNEY OVER PORK CHOPS
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
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.
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3.7/5 (6)Total Time 30 minsCategory Diabetic Pork RecipesCalories 162 per serving
- Preheat oven to 400 degrees F. Combine orange juice, soy sauce, garlic and thyme in a small bowl. Set aside.
- Season pork chops with salt and pepper. Heat oil in a large ovenproof skillet, preferably cast-iron, over high heat. Add the pork chops and sear until browned, 1 to 2 minutes per side.
- Transfer the pan to the oven and bake the chops until just cooked through, about 5 minutes. Transfer the chops to a plate and keep warm.
- Add the reserved orange juice mixture to the pan (take care, the handle will still be hot); cook over high heat until the sauce is reduced by half, 3 to 5 minutes. Return the chops to the skillet; heat through, turning to coat. Serve with the pan sauce.
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