ORANGE-GINGER PORK CHOPS
Basting chops with this tangy sauce makes them extremely tender and savory. My family requests this dish for the terrific taste. I make it for them often because it's on the lighter side. -Lynette Randleman of Buffalo, Wyoming
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, cook ginger and garlic in oil for 1 minute; remove from the heat. Stir in the sherry or broth, honey, soy sauce, sesame seeds, orange zest and hot pepper sauce. Pour 1/2 cup into a small bowl; set aside. Pour remaining marinade into a large bowl; add pork chops. Turn to coat; cover and refrigerate for at least 1 hour., Meanwhile, in a small saucepan, combine cornstarch and water until smooth; add reserved marinade. Bring to a boil; cook and stir for 1 minute or until thickened., Drain and discard marinade from pork. On a lightly oiled grill rack, grill chops, covered, over medium heat for 4-5 minutes on each side; basting occasionally with sauce or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with remaining sauce.
Nutrition Facts : Calories 243 calories, Fat 9g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 501mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
ORANGE PORK CHOPS
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
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-GLAZED PORK CHOPS
"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
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-SESAME PORK CHOPS WITH TERIYAKI WHOLE-WHEAT NOODLES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil for pasta, and cook pasta to al dente.
- While pasta cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Season chops with salt and pepper and cook 6 minutes on the first side, 4 to 5 on the second. Remove chops to a plate and reserve, cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and a 1/4 cup of water to the pan, bring the sauce to a bubble and combine 1 minute, stir in sesame oil remove from heat.
- While the chop cooks, heat a second skillet with 3 tablespoons oil over medium high heat. Stir-fry the scallions and edamame a couple of minutes. Drain pasta and toss with scallions and edamame and remaining teriyaki sauce, about 1/4 cup. Sprinkle noodles with sesame seeds, if desired.
- Slice pork or leave chop whole and top with orange-sesame glaze. Serve teriyaki noodles alongside.
ORANGE SESAME PORK
Dry-roasted sesame seeds, often found in Chinese-inspired dishes like this one, add a rich nuttiness that teams well with pork. You'll be tempted to eat every bite, but save some to make Cook's-Choice Fried Rice (page 210).
Yield serves 4, 3 ounces pork per serving (plus 12 ounces pork reserved)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray.
- In a small bowl, stir together the vinegar, soy sauce, orange juice concentrate, garlic, and red pepper flakes.
- Tucking any thin ends under so they cook evenly, put the pork in the baking pan so the pieces do not touch. Pour the vinegar mixture over the pork.
- Roast for 10 minutes. Turn over. Roast for 10 to 15 minutes, or until the internal temperature registers 150°F on an instant-read thermometer or is slightly pink in the very center. While the pork cooks, if the sauce appears to be burning (it may in corners or in dark pans), tilt the pan and loosen and stir the thicker sticky substances. Add the water if needed.
- Meanwhile, in a small skillet, dry-roast the sesame seeds over low heat for about 2 minutes, or just until fragrant and golden, stirring frequently. Watch carefully so they don't get too brown. Pour onto a small plate.
- Transfer the pork to a cutting board. Let stand for about 10 minutes. The pork will continue to cook during the standing time, reaching about 160°F. Cut diagonally, making long, thin slices. Refrigerate half the pork (12 ounces) in an airtight container for use in Cook's-Choice Fried Rice. Transfer the remaining pork to plates. Spoon the pan juices over the pork. Sprinkle with the sesame seeds.
- (Per Serving)
- Calories: 143
- Total Fat: 3.0g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.0g
- Cholesterol: 74mg
- Sodium: 208mg
- Carbohydrates: 3g
- Fiber: 0g
- Sugars: 2g
- Protein: 25g
- Dietary Exchanges
- 3 Very Lean Meat
CHIPOTLE ORANGE GLAZED PORK CHOPS
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
PORK CHOPS WITH ORANGE SOY GLAZE AND UDON NOODLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat peanut oil in a large skillet over medium-high heat. Season both sides of pork with salt and black pepper. Add pork to the skillet and cook 2 minutes per side, until golden brown.
- In a medium bowl, using a spoon, combine orange marmalade, broth, soy sauce, and sesame oil. Mix well and add to the pork in the pan. Bring to a simmer for 5 minutes, or until pork is cooked through and sauce thickens and reduces. Arrange noodles on a serving platter. Top with pork chops and sauce. Garnish with scallions just before serving.
ORANGE-SESAME PORK CHOPS WITH TERIYAKI WHOLE-WHEAT NOODLES
Make and share this Orange-Sesame Pork Chops With Teriyaki Whole-Wheat Noodles recipe from Food.com.
Provided by sholman77
Categories Spaghetti
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and cook pasta to al dente.
- While the pasta cooks, heat 2 Tbls oil in skillet.
- Season pork chops with salt and pepper and cook 6 minutes on first side, 4 to 5 minutes on second side.
- Remove chops to a plate and cover with foil.
- Add marmalade, 2 Tbls teriyaki sauce and 1/4 cup of water to the pan. Bring to a bubble and allow to combine for 1 minute then stir in the sesame oil and remove from the heat.
- While the pork chops are cooking, in a second skillet heat 3 Tbls of oil and stir-fry the scallions and edamame for a couple of minutes.
- Drain the pasta and toss with the scallions, edamame, and remaining teriyaki sauce. Sprinkle noodles with the sesame seeds.
- Serve pork chops with the orange-sesame glaze and serve with the noodles.
Nutrition Facts : Calories 737.9, Fat 25.3, SaturatedFat 3.3, Sodium 1069.5, Carbohydrate 110.7, Fiber 4.3, Sugar 13.6, Protein 27.8
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
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- If you’re using bone-in pork chops thicker than ½ inch (1 cm), preheat oven to 350 degrees F (176 C).
- Pat dry pork chops with paper towel and place on a large tray. Sprinkle salt and black pepper on both sides.
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