Orange Marmalade Glazed Chops Food

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CHINESE PORK CHOPS



Chinese Pork Chops image

This is a great and easy way to add flavor to pork chops, and it is always a hit at family gatherings. Just take a few minutes to make the marinade and let it sit for several hours. If cooking in the oven, set at 350 degrees F and cook for 30 minutes, or until done.

Provided by Ben

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 8h30m

Yield 6

Number Of Ingredients 7

½ cup soy sauce
¼ cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
½ teaspoon ground ginger
⅛ teaspoon garlic powder
6 boneless pork chops

Steps:

  • In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours.
  • Preheat the grill for high heat.
  • Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 11.2 g, Cholesterol 47.6 mg, Fat 6.3 g, Fiber 0.2 g, Protein 19.6 g, SaturatedFat 1.7 g, Sodium 1235 mg, Sugar 9.4 g

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.

ORANGE MARMALADE GLAZED PORK



Orange Marmalade Glazed Pork image

Make and share this Orange Marmalade Glazed Pork recipe from Food.com.

Provided by Caroline Cooks

Categories     Pork

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/3 cup light soy sauce
1/2 cup orange marmalade
1/3 cup honey
1 tablespoon red wine vinegar
1 tablespoon red pepper flakes, crushed (optional)
1 -2 lb pork roast or 1 -2 lb pork loin
3 green onions, thinly sliced

Steps:

  • In a saucepan, bring the first 5 ingredients to simmer. mix to combine and cook for about 3-4 minutes.
  • Remove and cool to room temperature.
  • Preheat oven to 350°F degrees.
  • Place pork in baking dish and spread 1/3 of marmalade mix over the.top. Bake until the internal temp reaches 140°F degrees, about 40-60 minutes .(depending on the size of the pork.).
  • Baste with remaining marmalade twice more during the cooking time.
  • DO NOT OVERCOOK; the pork will continue to cook even after removing from the oven.
  • Sprinkle with chopped onions, if desired.
  • Let rest for 20 minutes before slicing.

Nutrition Facts : Calories 240.8, Fat 3.8, SaturatedFat 1.3, Cholesterol 47.6, Sodium 977.5, Carbohydrate 34.6, Fiber 0.6, Sugar 31.9, Protein 18.6

ORANGE MARMALADE GLAZED CHOPS



Orange Marmalade Glazed Chops image

This orange glazed pork chop recipe is a meat lover's dream and is perfectly complemented by the French beans and olive tapenade part of the recipe. These beans actually cater for 6 people, so feel free to use them in a simple stir fry the day after.

Provided by hello

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

2 pieces pork chops, French
1 pinch salt, to taste
1 pinch pepper, to taste
1 tablespoon olive oil
30 g orange marmalade
45 ml balsamic vinegar
400 g French style green beans
100 g shallots
15 ml olive oil
75 g black olives, pitted
10 g anchovies
15 g shallots, thinly sliced
50 ml olive oil

Steps:

  • For the Chops.
  • Season pork chops with salt and pepper on both sides.
  • Heat olive oil in pan.
  • Sear chops for 3-4 minutes on each side.
  • Add in balsamic vinegar and orange marmalade.
  • Reduce heat to simmer, cover, and cook for about 7 minutes.
  • For the French Beans & Olive Tapenade.
  • Combine all ingredients for the tapenade in a food processor, and process until smooth. Set aside.
  • Bring a pot of water to a boil.
  • Add in the french beans and boil for a minute.
  • Strain out and transfer to an ice water bath for about 2 minutes to stop the cooking process.
  • Just before serving, sauté the chopped shallots and french beans in a little olive oil.
  • Top off with the tapenade, give a quick stir, and take off the heat.
  • Serve while hot.

Nutrition Facts : Calories 851.5, Fat 57.7, SaturatedFat 11.5, Cholesterol 141.6, Sodium 1157.6, Carbohydrate 37.8, Fiber 7.3, Sugar 15.1, Protein 47.6

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.

MARMALADE GLAZED PORK CHOPS



Marmalade Glazed Pork Chops image

These pan fried chops are coated with a tasty glaze of orange marmalade, chili sauce and mustard. Fast and yummy.

Provided by IHeartDogs

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 pork chops, bone in,about 3/4 inch thick
1 tablespoon oil, for browning
1/4 cup onion, chopped
3/8 cup orange marmalade
3/8 cup bottled chili sauce
2 tablespoons Dijon mustard
1/4 teaspoon cumin
salt and pepper

Steps:

  • In a bowl combine marmalade, chili sauce, mustard and cumin, mixing well to combine, then set aside.
  • Heat oil in a non-stick skillet over medium high heat.
  • Sprinkle chops with salt and pepper and brown in hot oil about 4 minutes on each side.
  • Remove from pan and cover with foil to keep warm.
  • Lower heat a bit and saute onion until softened, about 5 minutes, adding a little more oil if needed.
  • Add marmalade mixture to onions, stirring well, and let cook for about 2 minutes.
  • Return chops to skillet, turning to coat with the glaze and cook over low heat about 1 minute on each side.
  • Serve hot.

ORANGE MARMALADE STOVE TOP PORK CHOPS



Orange Marmalade Stove Top Pork Chops image

Sweet and tangy, low-cal, and quick. Only 5 ingredients! Great with white rice to drizzle the sauce over.

Provided by LexingtonMom

Categories     Pork

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

6 top loin pork chops
2 tablespoons lemon pepper
4 tablespoons apple cider vinegar
2/3 cup orange marmalade
olive oil, to coat

Steps:

  • Brush chops with a little oil and sprinkle with lemon pepper.
  • Heat non-stick skillet over medium high heat. Brown chops on both sides until just cooked through. Remove to platter for a minute.
  • Add marmalade and cider vinegar to pan, cooking and stirring into baked bits left in pan. Boil for a couple minutes to reduce a little, stirring now and then.
  • Return chops to pan and turn once to coat.

Nutrition Facts : Calories 134.4, Sodium 30.6, Carbohydrate 35.5, Fiber 0.4, Sugar 32.1, Protein 0.2

TRIPLE ORANGE GLAZED PORK CHOPS



Triple Orange Glazed Pork Chops image

This is one I'd seen somewhere, but billed as "Double Orange Glazed". Well, I added the mandarin oranges and bumped the count up to three. I also added a few extras at the end to give it my own spin. I enjoyed this with white rice and roasted cauliflower and carrots, over which I sprinkled some blue cheese crumbles. It was quite the orange and white night!

Provided by Coprtopd

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup orange juice
1/3 cup orange marmalade
3 tablespoons butter
3 tablespoons olive oil
20 ounces pork tenderloin, cut into 4 1 1/2-inch thick medallions, slightly flattened
1 teaspoon seasoning salt
1/4 teaspoon fresh ground black pepper
1 dash cayenne pepper
1 tablespoon lime zest
8 ounces mandarin oranges, drained
1 tablespoon coconut, toasted
1 tablespoon parsley, chopped

Steps:

  • In a small bowl, mix together the orange juice and marmalade.
  • Heat the butter and olive oil in a large skillet over medium heat. Season the pork chops with the salt and pepper. Add the chops and cook, turning once, until just cooked through, 6 to 8 minutes total. Transfer the chops to a platter and cover loosely with aluminum foil.
  • Pour off all but 3 tablespoons of drippings from the skillet and add the orange juice mixture. Raise the heat to medium-high and stir, scraping up the brown bits on the bottom of the pan, until the sauce is reduced and slightly syrupy, 6 to 8 minutes. Add the cayenne pepper to taste, then the lime zest; check for seasonings and adjust as necessary. Return the pork chops to the pan, reduce the heat to medium, and turn the pork chops a few times in the sauce. Remove the chops and add the mandarin oranges at the very last minute, just to warm them. If left in too long they値l simply dissolve.
  • Transfer the chops to serving dishes, drizzle with the sauce, and top with toasted coconut and parsley.

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

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