ORANGE PORK CHOPS
I'm constantly on the lookout for ways to "spice up" a standard dish. When I fixed these pork chops for the first time, my husband-who has a hearty appetite for down-home cooking-commented, "You can make this anytime!" We have a 5-month-old son, and he's already showing signs he'll take after his dad in the eating department. Our daughters, 6 and 8 , help me with the cooking. So it's a good thing that I have a large recipe collection!
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chops in oil on both sides. Add water, paprika, pepper and 1 teaspoon salt; bring to a boil. Reduce heat to low; cover and simmer about 35 minutes, turning once. Meanwhile, grate peel from the stem end of the orange, then cut six slices from the other end. Set aside. In a saucepan over medium-high, combine 1 tablespoon peel, sugar, cornstarch, cinnamon, cloves and remaining salt. Stir in juice. Cook and stir until thickened. Add orange slices, cover and remove from the heat. To serve, top chops with sauce and orange slices.
Nutrition Facts :
CHINESE ORANGE PORK CHOP STIR-FRY
Steps:
- Gather the ingredients.
- Cut the pork chops into 1-inch cubes.
- Add the rice wine and cornstarch and marinate for 30 minutes.
- While the pork is marinating, prepare the vegetables and sauce. Wash the baby bok choy , drain, and chop, separating the leaves and the stalks.
- Cut baby carrots in half.
- Combine sauce ingredients in a small bowl, set aside. Combine the cornstarch and water in a small bowl and set aside.
- Heat a wok or heavy gauge frying pan. Add 2 tablespoons oil. When the oil is hot, add the pork chop cubes. Let the pork chops cook for a minute, and then stir-fry until they change color and are nearly cooked. Remove from the wok or pan and drain on paper towels.
- Clean out the wok and add more oil. When the oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the carrots. Stir-fry briefly.
- Add the baby bok choy stalks. Cook briefly, add the leaves and stir-fry briefly until they turn bright green.
- Make a well in the middle of the wok and add the sauce.
- Turn up the heat, give the cornstarch and water mixture a quick re-stir, and add it to the sauce, stirring quickly to thicken. Mix everything together.
- Add a few drops of sesame oil and serve hot. Serve with cooked rice.
Nutrition Facts : Calories 505 kcal, Carbohydrate 14 g, Cholesterol 103 mg, Fiber 1 g, Protein 38 g, SaturatedFat 8 g, Sodium 580 mg, Sugar 5 g, Fat 33 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g
ORANGE PORK
Quick, easy and tasty - we double the sauce and pour over baked potatoes and steamed broccoli.
Provided by FIREBALL2000
Categories World Cuisine Recipes Asian
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.
Nutrition Facts : Calories 77.9 calories, Carbohydrate 10.8 g, Fat 3.5 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 902.4 mg, Sugar 8.4 g
ORANGE PORK CHOPS
Make and share this Orange Pork Chops recipe from Food.com.
Provided by foxysnana
Categories Oranges
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In greased skillet, over high heat, cook pork chops until well browned on both sides.
- Add next 3 ingredients and 1 tsp salt; heat to boiling.
- Reduce heat to low; cover; simmer about 35 minutes, turning once.
- Meanwhile, prepare orange sauce: grate 1 T.
- peel from stem end of orange; then from other end, cut 4 thin slices; set aside.
- In saucepan over medium-high heat, cook orange peel, orange juice, sugar, cornstarch, cinnamon, cloves and salt until thickened, stirring.
- Add orange slices; cover; remove from heat and keep warm.
- To serve, top pork chops with orange sauce.
- Use orange slices as a garnish.
SOUR ORANGE PORK WITH SWEET POTATO-HASH, FRIED EGGS AND SOFRITO HOLLANDAISE
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 13h30m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- Whisk together 1/2 cup canola oil, oregano and garlic in a large roasting pan. Add the pork and turn to coat. Cover and let marinate in the refrigerator for at least 8 hours and up to 24 hours.
- Remove the pork from the refrigerator 30 minutes before roasting. Preheat the oven to 350 degrees F.
- Sprinkle the pork all over with salt and pepper. Heat the roasting pan with the pork and marinade over medium-high heat. Sear the pork on all sides until dark brown. Add the chicken stock and cover. Place in the oven and let braise until a thermometer inserted into the center reaches about 195 degrees F, 3 1/2 hours. Let the pork rest in the braising liquid for 15 minutes.
- While the pork is cooking, put the sour orange juice and honey in a large saucepan over high heat. Bring to a boil and reduce to 2 cups (it will be a syrup consistency). Let cool to room temperature.
- Shred the pork using 2 forks or your hands. In a medium saucepan, toss the shredded pork with the orange honey glaze and reheat over medium heat. Serve the pork on top of some Sweet Potato Hash, topped with the eggs and Sofrito Hollandaise. Garnish with cilantro leaves.
- Cover the potatoes with cold water in a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer until tender, about 10 minutes. Drain the potatoes and dice.
- Heat about 1 tablespoon canola oil in a medium skillet over medium-high heat. Add the country ham and cook, turning once, until golden brown on both sides. Remove to a cutting board and coarsely chop.
- Toss the potatoes and ham with the cilantro, chipotles, honey and scallions, and mix gently until combined. Season with salt and pepper. Using a potato masher, gently work the mixture together-it should still be fairly chunky.
- Heat the butter in a large cast-iron skillet over medium heat. Add the potato mixture and press into the skillet with spatula. Cook, scraping and turning as the bottom browns, until it is hot and filled with crispy bits. Divide among 4 to 6 dinner plates.
- Heat the oil in a small saute pan over high heat. Add the onions and poblano and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Season with salt and pepper. Remove the sofrito from the heat and let cool slightly.
- Place the vinegar and egg yolks in a medium stainless steel bowl set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Stir in the sofrito and sour orange juice. Season with salt and pepper. Keep warm until ready to use.
ORANGE-SCENTED PORK BAKE WITH ROASTED ROOT VEGETABLES
Provided by Emeril Lagasse
Categories main-dish
Time 3h45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- With a small, sharp knife, make 12 (1 1/2-inch deep) slits around the outside of the pork loin. Cut 6 of the garlic cloves in half lengthwise and insert one half clove into each slit. Rub the pork with the Rib Rub, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper. Place the loin in a zip-top plastic bag or glass dish and pour the orange juice and 3 tablespoons of the oil over the pork. Marinate in the refrigerator for 2 hours, turning occasionally.
- Remove the pork from the marinade and pat dry. Transfer the marinade to a saucepan, bring to a boil, and reduce to 3 tablespoons, about 6 minutes. Set aside and reserve for the gravy.
- Preheat the oven to 425 degrees F.
- Combine the beets with 1 tablespoon of the olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of the pepper in a small bowl.
- In a separate, large bowl, combine the onions, parsnips, carrots, potatoes, remaining 4 garlic cloves, and remaining 3 tablespoons olive oil and toss to combine. Season with the remaining 1 teaspoon salt and remaining 3/4 teaspoon pepper.
- Arrange mixed vegetables and the beets in the bottom of a small roasting pan. Place the pork loin on top of the vegetables and roast for 20 minutes. Reduce the oven temperature to 325 degrees F and until an instant-read thermometer registers 145 degrees F, 1 hour to 1 hour and 5 minutes.
- Transfer the pork to a cutting board to rest for 10 minutes. Tent the pork and the vegetables with aluminum foil to keep warm.
- Add the reserved pan juices, shallot, chicken stock, and thyme to the pan with the reduced orange marinade. Bring mixture to a boil and cook until reduced by 1/3 in volume, about 10 minutes.
- In a small bowl, whisk together the cornstarch and water. Add to the gravy mixture and bring to a boil. Let the sauce boil for 1 minute, whisking constantly. Remove from the heat and carefully pour into a gravy boat.
- Carve the pork, arrange on a large platter, and surround with the root vegetables. Pass the gravy at the table.
QUICK ORANGE PORK STIR FRY
Sweet pork stir fry; really good with chopped cashews sprinkled on top.
Provided by New Hope
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk 3 tablespoons reserved mandarin orange liquid, stir fry sauce, and orange juice concentrate together in a small bowl until sauce is smooth.
- Heat 2 teaspoons vegetable oil in a large nonstick skillet over high heat until oil shimmers. Cook and stir 1/2 of the pork in hot oil until no longer pink in the center, about 3 minutes. Transfer cooked pork to a plate. Repeat with remaining vegetable oil and pork.
- Place snap peas and sauce mixture in the same skillet, reduce heat to medium-high, cover the skillet with a lid, and cook until peas are tender yet still crisp to the bite, about 2 minutes. Stir pork and mandarin oranges into snap pea mixture; cook and stir until heated through, about 1 minute.
Nutrition Facts : Calories 296.8 calories, Carbohydrate 26.9 g, Cholesterol 47.2 mg, Fat 11.6 g, Fiber 3.8 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 311.1 mg, Sugar 13 g
"NEXTOVER" CHILE-ORANGE PORK STIR-FRY
Leftover Chipotle-Orange Pork gets fried to an irresistible crisp in this quick, gingery green bean and cabbage stir-fry.
Provided by Anna Stockwell
Categories Stir-Fry Pork Vinegar Soy Sauce Ginger Garlic Green Bean Cabbage #cook90 Winter Dinner One-Pot Meal
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir pork juices, vinegar, soy sauce, and ginger in a small bowl or measuring cup; set aside.
- Heat oil in a large (12") high-sided skillet over medium-high. Fry garlic, stirring often, until golden brown and crisp, about 1 minute. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.
- Carefully scatter pork in an even layer in hot oil and cook, undisturbed, until deeply browned and beginning to char on underside, 4-5 minutes. Stir pork, then push over to one side of skillet. Spread green beans in empty side of skillet, season with 1/2 tsp. salt, and continue to cook, undisturbed, 1 minute. Stir to combine with pork and cook, stirring occasionally, until green beans are lightly charred and pork is extra crispy, 3-4 minutes. Add cabbage and season with remaining 1/2 tsp. salt. Pour reserved pork juice mixture over and stir to combine. Remove from heat and top with reserved fried garlic.
SPICY ORANGE PORK STIR-FRY
Strips of boneless pork chop are tossed with mandarin oranges and mixed vegetables to make a quick weeknight stir-fry that's sure to please.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 7
Steps:
- Heat 1 Tbsp. dressing in large nonstick skillet on medium-high heat. Add meat; cook and stir 5 min. or until done. Remove from heat; cover to keep warm.
- Add remaining dressing, soy sauce and Sriracha sauce to skillet; mix well. Stir in vegetables and oranges; cook and stir 5 min. or until heated through.
- Return meat to skillet; cook and stir 1 min. or until heated through. Sprinkle with nuts.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
QUICK ORANGE PORK STIR FRY
Orange juice and grated orange peel lend a citrusy touch to this colorful pork-and-vegetable medley shared by Kathleen Romaniuk of Chomedey, Quebec.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cornstarch and orange juice until smooth. Stir in the teriyaki sauce, mustard, ginger, garlic and orange zest; set aside., In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm. Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork. Serve with rice.
Nutrition Facts : Calories 270 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 995mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.
CARAMELIZED ORANGE PORK ROAST
Raising the oven temperature during the last half hour of roasting ensures a crisp, caramelized crust.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 10-12
Number Of Ingredients 9
Steps:
- Whisk together all ingredients inside a large oval Dutch oven. Place in pork and coat with sauce, turning several times while it marinates for at least 4 hours.
- Preheat oven to 325 degrees Fahrenheit. Place covered pot in oven and cook for 4 hours. Raise heat to 375 degrees Fahrenheit for 30 minutes. Remove cover and cook another 30 minutes, basting a couple of times. Shred the meat in the liquid and serve.
ORANGE GLAZED PORK
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- If using broiler, turn it on and cover broiler pan with aluminum foil.
- Wash and dry pork, and cut into four equal pieces.
- In a bowl just large enough to hold the pork, combine the coriander, rosemary, ginger and orange juice, and season with pepper. Add the pork, and turn to coat well on all sides.
- If using stove-top grill, prepare.
- Broil or grill pork until brown on all sides, basting with marinade, for 10 to 12 minutes, until just pink inside.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 60 milligrams, Sugar 3 grams, TransFat 0 grams
ONE-POT PORK WITH ORANGE, OLIVES & BAY
A Provençal-style pork casserole with vibrant citrus flavours, sweet shallots, new potatoes and sundried tomatoes
Provided by Jane Hornby
Categories Dinner, Main course
Time 3h15m
Number Of Ingredients 14
Steps:
- Heat 1 tbsp of the sundried tomato oil in a large, flameproof casserole dish. Toss the pork in the flour, tap off any excess, then brown it in 2 batches, transferring to a large bowl once golden and crusted. Use a splash more oil for the second batch if needed.
- Tip 1 tbsp oil, shallots, onion, bay leaves and thyme into the pan and fry for 5 mins until golden here and there. Stir in the garlic and sundried tomatoes, cook for 1 min more, then tip onto the pork.
- Splash the wine and orange juice into the dish, add the orange zest and boil hard for 5 mins. Add the meat and onions back in.
- When ready to cook, heat oven to 160C/140C fan/gas 3. Stir the stock, canned tomatoes, potatoes and olives into the casserole, then bring to a simmer. Prod the potatoes as far under the surface of the liquid as you can. Cover, leaving a slight gap to one side, then cook in the oven for 2½ hrs, or until the meat is tender enough to cut with a spoon. Spoon away any excess fat and let the stew rest for a few mins before ladling into shallow bowls.
Nutrition Facts : Calories 670 calories, Fat 36 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 1.2 milligram of sodium
ORANGE GLAZED PORK STEAKS
My husband normally hates pork, but tonight the sample lady at our local Safeway was giving out pork steak, and he loved it enough that it became dinner....
Provided by Chelle-Anne
Categories Pork
Time 50m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients in a medium sized freezer bag. Shake well. Let sit in the refrigerator at least 1/2 hour.
- Preheat a pan on the stove (I recommend cast-iron) on medium heat.
- Remove the pan from the heat to set the steaks in the pan.
- Pour the marinade over top of the steaks.
- Return the pan to the heat, flipping the steaks several times (every 3 minutes or so)until the marinade has cooked off and the steaks have browned (about 10-15 minutes).
- Serve and enjoy! Can be doubled in a large enough pan.
Nutrition Facts : Calories 227.7, Fat 13.4, SaturatedFat 3.2, Cholesterol 66.6, Sodium 52.9, Carbohydrate 4, Fiber 0.6, Sugar 2.6, Protein 21.8
PORK WITH ORANGE SAUCE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees or heat broiler, adjusting rack so that it is about 4 inches from heat source. Put an ovenproof skillet large enough to hold pork in one layer on stove top and turn heat to high. Sprinkle meat with salt and pepper. Brown meat quickly on both sides, then transfer skillet to oven or broiler.
- Meanwhile, combine orange juice, cayenne, cumin and shallots in a small saucepan and turn heat to medium. Cook, stirring, until it reduces to about 1/3 cup; taste and add salt as necessary, a touch more cayenne and cumin if you like, and some vinegar or lemon juice if sauce lacks acidity.
- If broiling, turn meat once; if roasting, don't bother. When meat is firm but not tough and a little pink in center (about 10 minutes if broiling, 15 if roasting), remove it to a platter. Combine orange rind with parsley. Spoon sauce over meat, then top with orange rind-parsley mixture. Serve.
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