Pork Chops With Orange Marmalade Glaze Recipes

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.

PORK CHOPS WITH ORANGE GLAZE

Steps:

• In a small saucepan, combine the cornstarch, ginger, soy sauce and water until smooth. Stir in the marmalade, lime juice, oil and garlic until blended. Bring to a boil; cook and stir mixture for 1-2 minutes or until thickened. , Place the pork chops in a greased 8-in. square baking dish. Spoon glaze over pork, turn to coat. Top with the lime slices. Bake, uncovered, at 400° for 30-40 minutes or until pork juices run clear.

PORK CHOPS WITH ORANGE MARMALADE GLAZE

Steps:

• Pre-heat the pressure cooker using the BROWN OR SAUTE setting. Season the pork chops with salt and freshly ground black pepper. Add the oil and brown the pork chops on both sides. Remove the browned chops and set aside.
• Add the onion to the cooker and saute until the onion starts to brown and soften - about 8 minutes. Add the chicken stock and stir, scraping up any brown bits on the bottom of cooker. Add the carrots, water chestnuts, orange slices and 1/2 cup of orange juice into the cooker. Stir to combine, pushing the sliced down into the liquid. Return the browned pork chops to the cooker, placing them on top of the vegetables and liquid. Turn the cooker off.
• In a small bowl whisk together orange marmalade, soy sauce, honey, and two tablespoons of orange juice. Spoon half of this mixture onto the pork chops and reserve the other half to add to the sauce at the end. Lock the lid in place.
• Pressure Cook on High for 4 minutes.
• Let the pressure drop Naturally and carefully remove the lid. Transfer the pork chops and vegetables to a platter and cover loosely with foil. Reserve half a cup of the braising liquid from the pressure cooker and discard the rest. Return the pressure cooker to the BROWN OR SAUTE setting. Add reserved braising liquid, sugar snap peas and reserved orange marmalade mixture. Bring the sauce to a boil and simmer until it thickens - about 3 minutes. Serve the pork chops and vegetables over rice, pouring the sauce evenly over the top.

GRILLED PORK CHOPS WITH ORANGE GLAZE

Steps:

• For the brine: Combine 1/2 gallon cold water, kosher salt, smoked salt, peppercorns, bay leaf, honey and tea bags in a large zip-top bag. Place the pork chops into the bag and the bag into the refrigerator. Let marinate for 2 hours. Remove the chops from the brine and pat dry with a paper towel. Discard the brine and allow the pork chops to come to room temperature, about 20 minutes.
• Prepare a grill or grill pan to medium-high heat. Place the pork chops on the grill and cook for 6 to 8 minutes per side. Remove to a plate, cover with foil and keep in a warm place while making the glaze.
• For the glaze: Combine the sesame oil, soy sauce, white wine, orange zest and juice, mirin, ginger, honey and salt and pepper in a medium saucepan over medium-high heat. Bring to a low boil and reduce the heat to low. Simmer about 10 minutes.
• Drizzle about 3 tablespoons of the glaze on each pork chop and serve immediately.

PORK CHOPS WITH ORANGE SOY GLAZE AND UDON NOODLES

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.

PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE

Steps:

• Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
• Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
• Remove the cover and allow the meat and juices to stand for 10 minutes.
• To serve, slice the meat and drizzle with pan juices.
• If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.

ORANGE MARMALADE GLAZED CHOPS

Steps:

• For the Chops.
• Season pork chops with salt and pepper on both sides.
• Heat olive oil in pan.
• Sear chops for 3-4 minutes on each side.
• Add in balsamic vinegar and orange marmalade.
• Reduce heat to simmer, cover, and cook for about 7 minutes.
• For the French Beans & Olive Tapenade.
• Combine all ingredients for the tapenade in a food processor, and process until smooth. Set aside.
• Bring a pot of water to a boil.
• Add in the french beans and boil for a minute.
• Strain out and transfer to an ice water bath for about 2 minutes to stop the cooking process.
• Just before serving, sauté the chopped shallots and french beans in a little olive oil.
• Top off with the tapenade, give a quick stir, and take off the heat.
• Serve while hot.

STUFFED ORANGE GLAZE PORK CHOPS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Stuffing:.
• In hot butter in skillet, cook onions and celery until tender, about 5 minutes.
• Add bread cubes and brown slightly.
• Remove from heat.
• Add parsley, orange rind, seasoned salt, and orange juice; toss mixture lightly to combine.
• Rinse chops with cold water and pat dry with paper towels.
• Place some stuffing between two boneless chops and then tie them together with kitchen string.
• Repeat until all chops are stuffed and tied (four bundles).
• Sprinkle chops with seasoned salt on both sides.
• Place chops on a rack in a roasting pan.
• Pour water to 1/2-inch depth in roasting pan (water should not touch rack).
• Cover roasting pan tightly with foil paper.
• Bake chops 40 minutes to one hour or until chops are no longer pink inside, depending on thickness of the chops.
• Meanwhile, make glaze:.
• Combine all glaze ingredients in a small saucepan, mixing well.
• Bring to a boil, stirring constantly.
• Reduce heat to simmer.
• Simmer gently, uncovered, for a few minutes, stirring frequently.
• Remove foil from chops and pour off water.
• Brush chops on both sides with some of the glaze.
• Bake, uncovered, for about 30 minutes or until chops are tender and browned; turning chops and basting with glaze every 10 minutes.

ORANGE-GLAZED PORK CHOPS

Steps:

• Preheat oven to 400°F. Combine dry stuffing mix, oranges and hot water; stir just until moistened.
• Spoon into 13x9-inch baking dish; top with chops. Mix marmalade and mustard; spread over chops.
• Bake 30 min. or until chops are cooked through (160ºF).

HONEY-ORANGE GLAZED PORK CHOPS

Steps:

• In shallow glass baking dish, place pork chops. Brush 1 tablespoon Worcestershire sauce over both sides of each. Let stand at room temperature 15 minutes to marinate.
• Meanwhile, heat gas or charcoal grill. In 2-quart saucepan, mix remaining 2 tablespoons Worcestershire sauce, the honey, orange peel and salt until well blended. Heat to boiling over high heat. Reduce heat to medium; boil 1 minute.
• When grill is heated, place pork on gas grill over medium-high heat or on charcoal grill over medium-high coals. Spoon half of honey mixture evenly over pork. Cook uncovered 5 minutes. Turn pork; spoon remaining honey mixture over pork. Cook uncovered 3 to 5 minutes longer or until pork is slightly pink in center and thermometer inserted in center of pork reads 160°F.

MARMALADE-GLAZED PORK CHOPS

Steps:

• Heat grill to medium heat.
• Mix mustard and marmalade until blended. Reserve 1/3 cup sauce for serving with the grilled chops.
• Grill chops 3 to 5 min. on each side or until done (145ºF), brushing with remaining mustard mixture for the last few minutes.
• Remove chops from grill. Let stand 3 min. before serving with the sauce.

CRANBERRY-ORANGE GLAZED PORK CHOPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, mix together the cranberry sauce, orange marmalade, olive oil, ginger, red pepper flakes, 1 teaspoon of salt, and ½ teaspoon of pepper. Set aside.
• Season the pork chops on both sides with the remaining teaspoon of salt and ½ teaspoon of pepper.
• Heat the canola oil in a large cast-iron skillet over medium-high heat. When the oil is shimmering, sear the pork chops in batches until golden brown on both sides, about 2 minutes per side. Sear the fat side of the pork chops until lightly browned and some of the fat has rendered, about 1 minute more.
• Turn off the heat then arrange all of the pork chops in the pan. Spoon the cranberry mixture over the chops, spreading in an even layer.
• Transfer the pan to the oven and bake for 5-7 minutes, or until the internal temperature reaches 140°F (60°C). Let rest for 5 minutes.
• Transfer the pork chops to plates and garnish with the parsley. Serve with your favorite sides.
• Enjoy!

MARMALADE PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork chops in a 9x13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over the chops. Cover with foil and bake for 1 hour.

ORANGE-GLAZED PORK CHOPS WITH HERB STUFFING

Steps:

• Heat oven to 200°F. Place bread slices in single layer on cookie sheet. Bake about 1 hour or until dry. Coarsely crumble enough dry bread to measure 10 cups. Place in large bowl.
• Heat oven to 350°F. Melt butter in 8-inch skillet over medium heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Stir in sage, thyme, salt and pepper. Pour over bread crumbs; toss to mix. Pour broth over bread crumbs; toss to mix (mixture will be dry). Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
• Place pork chops on stuffing. Mix marmalade and lemon juice in small bowl; brush over pork. Bake 45 to 60 minutes or until pork is no longer pink in center.