Mandarin Pork Chops Food

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).

MANDARIN PORK CHOPS

Steps:

• Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 3 tablespoons reserved juice until smooth; set aside. In another small bowl, combine the onions, brown sugar, ketchup, vinegar, mustard, salt, cinnamon, cloves and remaining juice; set aside., In a large nonstick skillet, brown pork chops in butter on both sides. Add onion mixture; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°, turning chops once., Remove pork and keep warm. Discard cloves. Stir cornstarch mixture into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in oranges. Serve with pork chops.

MANDARIN PORK

Steps:

• Combine the first six ingredients in a large resealable plastic bag; add pork and turn to coat. Seal bag; refrigerate overnight, turning meat several times. , Meanwhile, combine sauce ingredients in a bowl; cover and chill. In another bowl, stir boiling water into mustard; add salt and stir until smooth. Cover and let stand at room temperature for 1 hour; chill. , Discard marinade from meat. Grill, covered, over medium heat for 18-20 minutes or until a thermometer reads 160°-170°, turning occasionally. Let stand for 5 minutes before slicing. Serve with sauce and mustard for dipping.

MANDARIN GLAZED PORK CHOPS

Steps:

• Brown pork chops on both sides in hot oil.
• Drain mandarin oranges, saving juice.
• Combine 1/2 cup juice with remaining ingredients; pour over pork chops.
• Pour oranges over all.
• Cover and simmer gently for 45 minutes or until chops are tender.

MANDARIN PORK CHOPS

Steps:

• In large skillet, brown chops in oil; remove from pan.
• In skillet, add remaining ingredients except orange segments and green pepper; cook and stir until slightly thickened.
• Add chops; cover and simmer 20 minutes or until tender.
• Add orange segments and green pepper; heat through.
• Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.

MANDARIN ORANGE PORK CHOPS

Steps:

• Season pork chops with salt and pepper.
• Heat oil in nonstick skillet over medium high heat.
• Add pork chops and saute until golden brown on both sides.
• Stir together vinegar, orange juice, brown sugar and ginger.
• Pour over pork chops in skillet.
• Turn up heat and boil liquid for about 2 minutes or until about half the liquid is left in the pan.
• Remove from heat and remove chops from skillet.
• Add mandarin oranges to the sauce.
• Spoon sauce over pork chops before serving.

MANDARIN PORK

Steps:

• Combine ingredients for marinade in a shallow dish.
• Slice pork at an angle in thin medallions and add to marinade, tossing to coat; allow meat to marinate for at least 30 minutes at room temperature or several hours refrigerated.
• Mix together sauce ingredients in a small bowl and set aside.
• Mix together cornstarch with the 3 tbsp water in a shallow dish and set aside (will be used as a thickener later).
• Heat 1 tbsp of oil in wok on med-high heat and add the 4 cloves of minced garlic.
• Allow garlic to sizzle briefly, then add pork, and stir-fry for approximately 3 minutes.
• Remove pork from wok using a slotted spoon and leave any meat juices in the pan.
• Add broccoli to the wok with the pan juices and cook, stirring, for 2 minutes.
• Add mushrooms to the wok along with 1/2 tbsp of oil and stir-fry for another minute.
• Place bamboo shoots and water chestnuts in the wok and mix together, stir-frying an additional minute.
• Return pork to wok, stirring all together, then add contents of sauce bowl and mix thoroughly.
• Re-stir thickener in its little dish before adding to wok, then add it to the stir-fry, stirring until the dish is thickened, about 1 more minute.
• Serve with hot steamed rice.

ASIAN MANDARIN PORK

Steps:

• Heat oil in a large skillet or wok. When hot, combine the chicken broth, water, soy sauce and sherry. Stir together and add the green onion, garlic, sugar, ginger, salt, pepper. Bring all to a boil. Add Curly's Sauceless Pulled Pork and lower heat, cover and let simmer until pork is warm. Check occasionally to make sure sauce is not thickening too much. If needed, add more water. Add mandarin oranges two minutes before ready to plate. Serve over steamed or fried rice.;

MANDARIN PORK CHOPS

Steps:

• 1. On a shallow plate or sheet of waxed paper, mix flour, bread crumbs, pepper and garlic powder. Generously coat chops on both sides with mixture.
• 2. In a large non stick skillet over medium heat cook chops in hot oil about 5 min. on each side or until browned.
• 3. Meanwhile, drain mandarin oranges into a small bowl; set segments aside. To liquid, add orange juice, brown sugar. Dijon mustard and lemon juice, stirring with a whisk or fork until blended. Pour over chops. Cover tightly and simmer over medium heat for 15 minutes or until chops are fork tender. Spoon juices over chops, add orange segments, cover and simmer 5 minutes longer. Remove chops and oranges to a heated serving platter.
• 4. Increase heat to high. Stirring constantly, boil liquid in skillet for 1 minute or until slightly thickened. Spoon over chops or pass separately. Serve with rice.