Orange Glazed Pork Chops With Herb Stuffing Food

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GRILLED PORK CHOPS WITH ORANGE GLAZE



Grilled Pork Chops with Orange Glaze image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 15

1/2 cup kosher salt
1 tablespoon smoked salt
1 teaspoon black peppercorns
1 bay leaf
1 cup honey
4 tea bags black tea
4 (6-ounce) bone-in pork chops
1 tablespoon toasted sesame oil
3 tablespoons low-sodium soy sauce
1/2 cup white wine
1 orange, zested and juiced
1 tablespoon mirin
1 tablespoon grated fresh ginger
3 tablespoons honey
Salt and pepper

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.

ORANGE GLAZED PORK CHOPS



Orange Glazed Pork Chops image

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

4 pork chops
1/3 cup orange marmalade
1 tablespoon chopped fresh sage
2 tablespoons soy sauce
1 clove garlic, minced
2 tablespoons orange liqueur (Grand Marnier) (optional)
salt
fresh ground black pepper

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.

PORK CHOPS WITH HERB STUFFING



Pork Chops with Herb Stuffing image

The parsley-and-thyme-flecked bread stuffing helps keep these pork chops moist.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 12

1 cup cubed (3/8 inch) rustic bread, without crusts
1 tablespoon unsalted butter and 1/4 cup olive oil
1/2 cup finely chopped onion, and 3/4 cup chopped celery
1/4 cup plus one tablespoon mixed chopped parsley and thyme
2 1/4 teaspoons ground coriander
1/2 cup plus 3 tablespoons chicken stock
Coarse salt and freshly ground pepper
4 bone-in pork chops (9 ounces each), cut horizontally to the bone
2 garlic cloves, minced
1/4 cup dry sherry
1/4 cup olive oil
3/4 cup chopped celery

Steps:

  • Preheat oven to 350 degrees. Toast bread cubes on a baking sheet until golden, about 7 minutes. Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat. Cook onion, stirring, until soft, about 3 minutes. Add celery; cook 1 minute. Transfer to a bowl. Reserve skillet. Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons stock with onion mixture. Season with salt and pepper.
  • Stuff chops. Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto pork. Heat 2 tablespoons oil in skillet over medium-high heat. Cook pork until golden brown, 2 to 3 minutes; flip, and transfer skillet to oven. Cook until pork registers 155 degrees, about 15 minutes. Transfer to a plate; cover.
  • Add sherry and 1/2 cup stock to skillet. Cook over medium-high heat, stirring, until reduced by half. Serve with pork.

ORANGE-GLAZED PORK CHOPS



Orange-Glazed Pork Chops image

Pork chops spread with an orange marmalade and mustard glaze are baked over stuffing laced with mandarin oranges for an easy and elegant entrée.

Provided by My Food and Family

Categories     Home

Time 50m

Yield Makes 4 servings.

Number Of Ingredients 6

2 cups STOVE TOP Everyday Stuffing Mix for Chicken
1 can (11 oz.) mandarin oranges, drained, chopped
1 cup hot water
4 boneless pork chops (1 lb.), 1/2 inch thick
1/4 cup orange marmalade
1 Tbsp. GREY POUPON Savory Honey Mustard

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).

Nutrition Facts : Calories 330, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 700 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 14 g, Protein 25 g

STUFFED ORANGE GLAZE PORK CHOPS



Stuffed Orange Glaze Pork Chops image

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

2 tablespoons butter
1/3 cup onion, finely chopped
1/2 cup celery, chopped
1 1/2 cups soft bread cubes
2 tablespoons fresh parsley, chopped
1/2 teaspoon orange rind, finely grated
1/4 teaspoon seasoning salt (to taste)
2 tablespoons orange juice
8 boneless pork chops, about 1/2 thick
1/4 teaspoon seasoning salt (to taste)
water
1/2 cup orange juice
3 tablespoons light brown sugar
3 tablespoons orange marmalade
2 tablespoons cider vinegar or 2 tablespoons white vinegar

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 WITH STUFFING



Orange Glazed Pork Chops With Stuffing image

I think I got this from a Stove Top ad or box. Either way, we enjoy it very much served with a green vegetable for an easy weeknight supper.

Provided by DeniseBC

Categories     Pork

Time 55m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 7

6 ounces stove top pork stuffing mix
1 1/2 cups hot water
2 tablespoons butter, cut into small pieces
11 ounces mandarin oranges, drained and roughly chopped
4 boneless pork chops, 1/2-inch thick
1/3 cup orange marmalade
1 tablespoon Dijon mustard

Steps:

  • Stir contents of stuffing mix, water, oranges, and butter together until just moistened. Spoon mixture into a 12"x8" baking dish. Top with chops.
  • Mix together marmalade and Dijon mustard. Spread on chops.
  • Bake at 375 for 40 minutes or until chops are cooked through.

Nutrition Facts : Calories 611.5, Fat 20.4, SaturatedFat 8.6, Cholesterol 139.6, Sodium 799.7, Carbohydrate 60.7, Fiber 3.1, Sugar 27.8, Protein 45.5

ORANGE-BRINED PORK CHOPS WITH HERB RUB



Orange-Brined Pork Chops with Herb Rub image

Looking for a meaty dinner? Then check out these grilled orange-brined pork chops, rubbed with herbs for a flavorful meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h35m

Yield 4

Number Of Ingredients 11

6 cups water
1/4 cup kosher salt
1/4 cup firmly packed brown sugar
1 tablespoon grated orange peel
4 (1 1/4-inch-thick) bone-in pork loin chops
1 tablespoon brown sugar
1 teaspoon crushed dried rosemary leaves
1/2 teaspoon dried sage leaves
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (cayenne)

Steps:

  • In large nonmetal bowl, combine all brine ingredients; mix well. Add pork chops. Cover bowl; refrigerate 6 to 8 hours to marinate. In small bowl, combine all remaining ingredients; mix well. Set aside.
  • Heat grill. Remove pork chops from brine; discard brine. Pat pork chops dry with paper towels. Rub brown sugar-herb mixture into both sides of pork chops.
  • When ready to grill, place pork chops on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 20 to 25 minutes or until no longer pink in center, turning once.

Nutrition Facts : Calories 370, Carbohydrate 18 g, Cholesterol 120 mg, Fiber 0 g, Protein 42 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 7170 mg, Sugar 17 g, TransFat 0 g

PORK CHOPS WITH MANDARIN ORANGE STUFFING



Pork Chops With Mandarin Orange Stuffing image

The mandarin orange stuffing makes this so different, plus there's a touch of brown sugar, sage and thyme in this yummy dish. I like to use a whole wheat bread for the stuffing, but that's entirely up to you.

Provided by EdsGirlAngie

Categories     Pork

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 12

4 center-cut pork chops
2 teaspoons salt, divided
1 cup chopped celery
3/4 cup chopped onion
4 tablespoons butter, melted
4 tablespoons brown sugar
6 cups bread cubes
1 egg, beaten
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 (11 ounce) can mandarin oranges, drained

Steps:

  • Brown pork chops in a large skillet; remove, set aside and season with 1 teaspoon of the salt.
  • In the same skillet, melt butter and brown celery and onion; stir in brown sugar.
  • Combine bread cubes with sage, thyme, pepper, the remaining 1 teaspoons salt, and the egg; add to celery and onion mixture.
  • Combine thoroughly, then gently stir in mandarin oranges.
  • Preheat oven to 325 degrees F.
  • Spoon the mixture into a 8x13 baking dish, then place pork chops on top; cover with foil and bake at 325 degrees for 1 hour.

Nutrition Facts : Calories 575.7, Fat 26.6, SaturatedFat 12.5, Cholesterol 154.8, Sodium 1696.7, Carbohydrate 54.6, Fiber 3.7, Sugar 25.6, Protein 30

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