Pork Chops In Orange Chile Sauce Recipes

PORK CHOPS WITH ORANGE SAUCE

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.

PORK CHOPS IN ORANGE SAUCE

Steps:

• Combine paprika and pepper; rub over both sides of pork chops. Brown chops in a large nonstick skillet coated with cooking spray., Combine the orange juice, sugar, cloves and orange zest; pour over pork. Cover and simmer for 4-5 minutes or until a thermometer reads 145°. Remove chops and keep warm., In a small bowl, combine flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard cloves. Serve sauce with pork chops.

PORK CHOPS IN ORANGE SAUCE

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.

PORK CHOPS IN ORANGE CHILE SAUCE

Steps:

• To prepare marinade, begin by first toasting the chiles in a hot skillet for a minute or so until they begin to emit a peppery fragrance. Cast iron works best.
• Remove tops from peppers and split into 2 or 3 large pieces. If you want a milder sauce, discard the seeds. Place the pieces in a cup of boiling water for 20 minutes to soften.
• Loosely drain water and place chiles in a blender with the garlic, salt, pepper, brown sugar, orange zest, orange segments, orange juice concentrate, and broth. Blend into a pureé.
• Place the marinade in a resealable bag or container. Add the chops and marinade in the ice box for 8 to 24 hours. Longer really is better.
• To prepare the chops, remove chops from marinade and lightly pat dry. Reserve marinade for the sauce.
• Heat skillet until hot but not smoking. Add a little oil to coat the pan. Cook pork chops for 1 to 2 minutes on each side to get a nice brown sear. Reduce the heat to medium and add in the resrved marinade. Cook for 15 to 20 minutes until the chops are tender.
• Remove chops from pan and place on plate and tent to keep hot. If you would like a thicker more intensely flavored sauce, reduce heat a small amount and cook down for a few minutes.

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.

PORK WITH CHILES AND ORANGE SAUCE

Steps:

• For the pork: Place the pork in a Dutch oven with just enough water to cover and sprinkle with salt. Bring to a boil, and then reduce the heat and simmer, 20 to 30 minutes. Place the dried chiles in a small pot with 1 1/2 cups of the pork cooking water and simmer until softened, 5 to 10 minutes. Transfer to a food processor and puree with the honey, marjoram, cinnamon, cloves, some black pepper, garlic, orange zest and juice and onions. Add the puree to the Dutch oven with the pork and simmer 20 minutes. Remove and shred or chop the pork. Continue cooking the sauce until thickened to desired consistency, and then return the pork to the pot. Keep warm over low heat until ready to serve. For the toppings and sides: Boil the chicken stock with the butter, and then stir in the rice. Sprinkle with salt, if using water. Cover, reduce the heat and cook 15 minutes. Stir in the peas, and cook 2 to 3 minutes longer. Turn off the heat and fluff with a fork. Meanwhile, heat the black beans and season with salt, black pepper and cumin. Char the tortillas in a dry skillet. Serve the pork with the sauce and tortillas, for wrapping. Serve the beans in small cups or atop the pork, with the rice, peas and Pickled Onions alongside. Garnish with cilantro leaves. Cook's Note: Cool and cover for a make-ahead meal. Bring to room temperature before reheating over medium heat.
• Bring the vinegar, salt, sugar and 1 cup water to boil. Place the onions, layered with the coriander, bay leaves and chiles, in a small container, and pour the hot vinegar on top. Allow to cool, then cover and chill at least 2 hours and up to 2 days before using.

ORANGE PORK CHOPS

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-CHIPOTLE PORK CHOPS

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.

PORK CHOPS WITH CHILI SAUCE

Steps:

• Place the pork chops in a greased 9-in. square baking dish. Top with the onion, green pepper and chili sauce. Cover and bake at 350° for 20-30 minutes or until meat juices run clear.

PORK CHOPS A L'ORANGE

Steps:

• In skillet, on medium heat, fry chops in butter till light brown on each side.
• Combine all other ingredients in a bowl.
• Pour over chops.
• Cover and reduce heat to lowest setting.
• Cook 35-45 minutes.
• Serve over rice.

ORANGE SAUCE OVER PORK CHOPS

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.

TASTY ORANGE 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.

ORANGE-GLAZED PORK CHOPS

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.

ORANGE PORK

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.