Spicy Orange Grilled Pork Chops With Salad Recipes

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.

SPICY ORANGE PORK CHOPS

Steps:

• Heat oven to 350°F. In medium bowl, mix marmalade, butter, cinnamon and ginger. Stir in cranberries and sweet potatoes; set aside.
• In shallow dish, mix Bisquick mix and red pepper. In another shallow dish, place soy sauce. Dip pork into soy sauce, then coat with Bisquick mixture. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown.
• Place pork in ungreased 13x9-inch (3-quart) glass baking dish. Arrange sweet potato mixture around pork. Bake 40 to 45 minutes or until sweet potatoes are tender and pork is no longer pink in center.

GRILLED ORANGE-PARSLEY PORK CHOPS

Steps:

• Heat closed medium-size contact grill for 5 minutes. In small bowl, mix parsley, orange peel, garlic and butter; set aside.
• Brush oil on pork chops; sprinkle with seasoned salt, marjoram and pepper. Place pork on grill. Close grill. Grill 5 to 7 minutes or until pork is no longer pink in center. To serve, top each pork chop with parsley mixture.

SPICY ORANGE GRILLED PORK CHOPS WITH SALAD

Steps:

• Heat grill to medium-high heat.
• Mix barbecue sauce, juice and hot sauce. Reserve 1/4 cup mixture; set aside. Place each ear of corn on separate sheet of heavy-duty foil; spread with butter. Wrap tightly with foil; grill 5 min.
• Add chops; grill 5 min. Brush chops with half of the remaining barbecue sauce mixture. Turn chops and corn; grill 4 to 6 min. or until corn is tender and chops are done (145ºF), turning corn occasionally. Brushing chops with remaining barbecue sauce mixture.
• Remove chops and corn from grill; let stand 3 min. Meanwhile, toss salad greens with dressing.
• Serve chops with reserved barbecue sauce mixture, corn and salad.

SPICY ORANGE BBQ PORK CHOPS

Steps:

• Heat greased grill to medium-high heat.
• Mix first 3 ingredients until blended. Reserve half the sauce mixture.
• Grill chops 7 min. on each side or until done (145°F), brushing frequently with remaining sauce mixture.
• Remove chops from grill; let stand 3 min. before serving with the reserved sauce mixture.

PORK CHOPS WITH SPICY ORANGE GLAZE

Steps:

• 1. Rub each chop with 1/4 teaspoon oil and sprinkle with salt, pepper, and cumin. Sprinkle one side of each chop with 1/8 teaspoon sugar.
• 2. Place chops, sugared side down, in large nonstick skillet and press meat into pan. Cook, without moving, over medium heat unitl lightly browned, 6 yo 9 minutes. Turn chops, reduce heat to low, cover, and cook until center of chops registers 145 to 150 degress on instant-read thermometer, 3 to 6 minutes. Transer chops to platter, tent with foil, and let rest while making sauce.
• 3. Add remaining tablespoon oil, garlic, and pepper flakes to empty pan and cook over medium heat until gragrant, about 30 seconds. Add juice and simmer until slightly thickened, about 5 minutes. Tip accumulated juices from platter with chops into skillet, cook 1 minute, season with salt and pepper, and pour suace over chops. Serve.

SPICY ORANGE PORK CHOPS

Steps:

• Heat oven to 350.
• Mix marmalade, butter, cinnamon and ginger in medium bowl.
• Stir in cranberries (cherries/raisins) and sweet potatoes, set aside. I also add about 1 to 2 T. water to this mixture.
• Mix Bisquick and red pepper.
• Dip pork into soy sauce, then coat with Bisquick mixture.
• Spray 10 inch skillet with cooking spray.
• Heat over over medium-high heat.
• Cook pork in skillet 6-8 minutes, turning once, until coating is brown.
• Place pork in ungreased rectangular baking dish, 13x9x2 inches.
• Arrange sweet potato mixture around pork - putting some of the mixture on top of each pork chop.
• Bake uncovered 40 to 45 minutes or until sweet potatoes are tender and pork is cooked through.