PORK CHOPS WITH ORANGE GLAZE
"I came across the recipe for this glaze in a grilling manual but wasn't satisfied with it. I kept the combination of orange marmalade and lime juice and adapted the seasonings to my liking," explains Helen Faddis of Gloucester, Massachusetts. "It's also great on spareribs and chicken."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 357 calories, Fat 12g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 546mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 1g fiber), Protein 31g protein.
ORANGE-GLAZED PORK CHOPS
"This recipe from my niece is not only a snap to prepare, it's delicious, too," says field editor Nila Towler of Baird, Texas. A sweet orange glaze perks up these tender pork chops, and there's plenty of sauce to flavor the accompanying rice as well.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
ORANGE GLAZED PORK CHOPS
Orange Glazed Pork Chops with only five ingredients are ready in minutes and make a delicious dinner on a weeknight or weekend.
Provided by Cathy
Categories Main Course
Number Of Ingredients 6
Steps:
- Remove pork chops from the refrigerator and season generously with salt and pepper. Let them sit out for 20 minutes to come to room temperature.
- In a small bowl, whisk together orange juice, brown sugar and Dijon mustard. Set aside.
- Warm oil in a large skillet over medium heat. Brown pork chops for about 4 minutes per side and check temperature with an instant read thermometer.
- Once the internal temperature in the thickest part of the meat reaches 145° F, remove from the pan onto a plate. Let rest for 3 minutes before serving.
- While meat is resting, pour out any excess oil from the pan, but do not wipe it clean. Place pan back on medium-high heat and deglaze the pan with the orange juice mixture, scraping up any browned bits. Let boil, while stirring constantly, about 2 minutes or until thickened.
- Pour a little bit of glaze over each pork chop and serve immediately.
Nutrition Facts : Calories 372 kcal, Carbohydrate 32.2 g, Protein 35 g, Fat 10 g, SaturatedFat 2.8 g, Cholesterol 98 mg, Sodium 209 mg, Fiber 0.1 g, Sugar 30.3 g, UnsaturatedFat 3.1 g, ServingSize 1 serving
ORANGE GLAZED PORK CHOPS
A sensational combination of orange marmalade, fresh sage, soy sauce and garlic is the basis for a quick and easy marinade for grilled pork chops. Prep time includes 30 minutes marination. Cook time depends on the thickness ot the chops.
Provided by Lorac
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine marmalade, sage, soy, garlic, Grand Marnier, salt and pepper.
- Pour over chops, and marinate for 30 minutes (I put the chops and marinade in ziplock bags).
- Grill the chops, reserving the marinade.
- While the chops are cooking, add the marinade to a small saucepan, bring to a boil, then remove from heat.
- To serve, spoon glaze over the pork chops and garnish with sage leaves.
ORANGE GLAZED PORK CHOPS
These orange glazed pork chops are done in less than 30 minutes and are so good they'll make it into your quick and easy dinner rotation.
Provided by Elizabeth
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Sprinkle the pork chops on both sides with the salt and pepper.
- Add the soy sauce and cornstarch to a jar or medium bowl. Stir well until the cornstarch is dissolved. Next, add the ginger powder, rice vinegar, orange marmalade, orange juice and the crushed red pepper, if using. Stir to mix the ingredients well.
- Cook the pork chops
- Heat the oil in a large skillet over medium-high heat. When the oil is hot, but not smoking, add the pork chops. Cook them for 3 minutes on each side to brown.
- Lower the heat to medium-low, stir the prepared orange sauce well and add it to the skillet. Cover the skillet.
- Continue to cook the chops for 3-5 minutes or until cooked through. Turn them occasionally to coat with the glaze. Make sure that the internal temperature of the thickest pork chop is at least 145°F.
- Before serving, coat the pork chops with the glaze and drizzle a little on top once plated.
Nutrition Facts : Calories 357 kcal, Carbohydrate 7 g, Protein 37 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 114 mg, Sodium 644 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
MAPLE-ORANGE GLAZED PORK CHOPS
This is a quick and delish weeknight supper!
Provided by Malinda Coletta @Professorchef
Categories Pork
Number Of Ingredients 4
Steps:
- Librally sprinkle pork with chili. Heat up fry pan when hot lightly coat with oil, let the oil heat and place the pork in the pan. DO NOT MOVE IT...let it brown and turn over to brown on the other side.
- Remove prok from pan add in pan orange juice and maple syrup, let it reduce a bit. Add pork back in, when sauce thickens so it coats the back of the spoon you are done!
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.
Nutrition Facts : Calories 270 calorie, Fat 9 grams, SaturatedFat 3.5 grams, Cholesterol 90 milligrams, Sodium 390 milligrams, Carbohydrate 10 grams, Fiber 0 grams, Protein 34 grams
ORANGE GLAZED PORK CHOPS
These freezer-friendly orange glazed pork chops take just minutes to prep but taste juicy and delicious. Enjoy this family pleasing pork chop recipe.
Provided by Ruth Soukup
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- In medium bowl, whisk together marmalade, Dijon mustard, honey, olive oil, soy sauce, onion, salt, & pepper.
- Mince garlic, then whisk into marmalade mixture.
- Poke each pork chop several times with a fork
- Pour marinade mixture into two 1 gallon freezer bags. (Be sure to label bags first!)
- Place four pork chops into each bag. Press out air and seal. Marinate for 30 minutes or freeze until needed.
- Thaw pork chops; place in shallow baking dish, cover with remaining marinade. Bake at 375 degrees for 20-25 minutes, turning once during cooking and removing from oven as soon as center temperature reaches 145 degrees.
ORANGE-GLAZED PORK CHOPS (MCCALL'S COOKING SCHOOL)
Be sure everyone is very hungry before you serve these giant stuffed pork chops. Each one is a big 1/2-pound chop stuffed with an orange-flavored bread stuffing. While the chops bake, they are brushed frequently with a sweet-and-sour glaze made from orange juice, orange marmalade, brown sugar and vinegar.
Provided by Diane C 2
Categories Pork
Time 2h20m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F Wipe pork chops with damp paper towels. With a sharp utility knife, make a lengthwise cut in the fat edge of each chop, about 3 inches long, cutting through all the way to the bone, to form a pocket. Or ask your butcher to cut a pocket when purchasing the chops.
- In a large skillet, melt butter. Add celery and onion and cook, stirring occasionally, until celery is tender, about 8 minutes. Add bread cubes and cook until lightly browned, stirring constantly. Remove skillet from heat.
- Into skillet, sprinkle 3 tablespoons orange juice, the parsley, 1/2 teaspoon salt and orange peel. Toss mixture lightly to combine. Fill pockets of chops with stuffing mixture, using your finger to force stuffing towards the bone.
- Arrange chops on a rack in a 13-by-9-by-3 inch roasting pan, standing chops on rib bones. Sprinkle with remaining salt. Pour 1 1/2 cups orange juice into roasting pan (the juice should not touch the rack). Loosely cover chops and pan with foil. Bake 45 minutes.
- Meanwhile, make the glaze. In small saucepan, combine 1/2 cup orange juice, sugar, marmalade and vinegar. Stir over medium heat until mixture is smooth and comes to a boil Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally.
- Remove foil from roasting pan. Brush chops with some of the glaze. Bake, uncovered, 45 to 50 minutes, or until chops are tender and golden brown, basting with glaze every 10 minutes. Brush with remaining glaze before serving. Makes 4 servings.
GRILLED PORK CHOPS WITH ORANGE GLAZE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 3h5m
Yield 4 servings
Number Of Ingredients 15
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.
STUFFED ORANGE GLAZE PORK CHOPS
Tasty pork chops with a simple bread and celery stuffing, and a sweet and sour orange marmalade sauce. The original recipe, from McCall's Greatest Recipe Card Collection, called for 4 rib chops cut 1-1/2" thick (2 lbs. total) with a pocket. Instead of the rib chops I use boneless pork chops, place stuffing between two of them, then tie them together with kitchen string. Then I adjust the cooking time according to the thickness of the chops. You can adjust the seasonings to suit your taste too. The stuffing is also good with chicken breasts. Serve with a green veggie or salad and baked potatoes for dinner. Note: Edited to remove some of the salt and reduce the sweetness of this recipe.
Provided by foodtvfan
Categories Pork
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 772.7, Fat 32.1, SaturatedFat 12.9, Cholesterol 263.2, Sodium 338.3, Carbohydrate 34.5, Fiber 1.1, Sugar 23.8, Protein 81.7
ORANGE-GLAZED PORK CHOPS
'I came across the recipe for this glaze in a grilling manual but wasn't satisfied with it. I kept the combination of orange marmalade and lime juice and adapted the seasonings to my liking,' explains Helen Faddis of Gloucester, Massachusetts. 'It's also great on spareribs and chicken.'
Provided by Allrecipes Member
Time 45m
Yield 2
Number Of Ingredients 10
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. baking dish. Spoon glaze over pork, turn to coat. Top with the lime slices. Bake, uncovered, at 400 degrees F for 30-40 minutes or until pork juices run clear.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 32.6 g, Cholesterol 84.6 mg, Fat 10.9 g, Fiber 1.2 g, Protein 33.9 g, SaturatedFat 2.9 g, Sodium 565.2 mg, Sugar 24.8 g
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