Pork Chops À Lorange Recipes

PORK CHOPS A L' ORANGE

Steps:

• Combine the flour, salt, paprika and pepper in a bowl and dust each side of the pork chop with the mixture. In a large skillet heat the oil and add the coated pork chops. Brown the pork chops on both sides in the oil . Add orange juice and cloves and bring to a boil. Then cover and simmer for 35 minutes.
• Meanwhile, grate peel from the stem end of the orange, then cut six slices from the other end. Set aside.
• Add orange slices, cover and simmer for 10 more minutes . Remove the pork chops from the heat. To serve, top chops with sauce and orange slices. Garnish with parsley

PORK CHOPS WITH GLAZE

Steps:

• In a small bowl, mix the first seven ingredients. Pour 3/4 cup marinade into a large bowl. Add pork chops; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bowl. Lightly grease the grill rack. , Grill pork, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-6 minutes on each side; brush generously with remaining marinade during the last 3 minutes. Let stand 5 minutes before serving.

CANADIAN PORK LOIN CHOPS

Steps:

• Whisk brown sugar, sea salt, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, dry mustard, and fennel seeds together in a small bowl.
• Pat pork loin chops dry with a paper towel. Score the meat on both sides, 1/8-inch deep in cross-hatch lines spaced 1/2-inch apart, with a sharp knife; rub spice mixture onto all sides of pork chops and into scored lines. Cover chops; refrigerate for 4 to 6 hours.
• Whisk maple syrup, brown mustard, pinch of garlic powder, pinch of paprika, pinch of black pepper, and cayenne pepper together in a small bowl; set aside.
• Coat pork chops on all sides with seasoned bread crumbs.
• Heat olive oil and canola oil in a large skillet over medium-high heat. Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute; remove garlic from pan and discard.
• Place pork chops into skillet in batches to avoid crowding; cook chops until lightly browned, 2 to 3 minutes per side. Return all pork chops to skillet; reduce heat to medium. Drizzle half the maple syrup mixture over pork chops. Turn chops and cook until glazed, 1 to 2 minutes. Drizzle remaining maple syrup mixture over pork chops; turn and cook until glazed, 1 to 2 minutes.
• Reduce heat to low; cover pork chops and cook until slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

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.

PORK CHOPS A L'ORANGE

Steps:

• Marinate the pork chops and leave them to rest for at least an hour.
• Add 2 TBL of olive oil to a pan and brown the pork chops on both sides. At this point you can remove the fat if you like. Take them off the heat and set them aside.
• Using the same pan add the chopped garlic and brown it without burning, add the orange juice, honey, orange zest, and soy sauce.
• Cook for a few minutes and add the pork chops to the sauce, making sure they are covered by the liquid. Cook on medium heat, keeping an eye on the sauce level to make sure it does not reduce too much. Flip the pork chops to make sure they soak up all the sauce.
• Make sure the pork chops are cooked, then add the orange slices on top. When the sauce is thickened, remove from the heat. This is paired well with mashed potatoes and salad.

PORK CHOPS A L'ORANGE

Steps:

• Trim excess fat from chops.
• Combine flour, seasoning salt, curry, paprika, salt and pepper.
• Save 1 t of this mixture [and set aside for later].
• Coat chops evenly in remaining flour mixture.
• Brown chops in vegetable oil in fry pan.
• Add orange juice and cloves.
• Simmer covered 45 minutes or until tender, turning chops and orange slices to serving platter.
• Blend reserved flour into 2 T cold water.
• Pour slowly into frying pan, stirring constantly.
• Cook and stir until smoothly thickened.
• Spoon sauce over chops.

PORK CHOPS À L'ORANGE

Steps:

• In a large skillet over medium-high heat brown chops in butter or margarine.Drain oranges, reserving syrup set fruit aside. In a small bowl combine syrup with brown sugar, catsup, vinegar, salt, mustard, cinnamon and cloves and pour over chops. Cover and simmer over low heat for 45 minutes or until pork is tender. Add orange segments during last 5 minutes of cooking.

PORK CHOPS À L'ORANGE

Steps:

• In a large skillet over medium-high heat brown chops in butter or margarine.Drain oranges, reserving syrup set fruit aside. In a small bowl combine syrup with brown sugar, catsup, vinegar, salt, mustard, cinnamon and cloves and pour over chops. Cover and simmer over low heat for 45 minutes or until pork is tender. Add orange segments during last 5 minutes of cooking.