Orange Topped 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).

ORANGE GLAZED PORK CHOPS

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 WITH STUFFING

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.

TASTY ORANGE CHOPS

Steps:

• In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large resealable plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight.
• Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes.
• Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking.

STUFFED ORANGE GLAZE PORK CHOPS

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.

TRIPLE ORANGE GLAZED PORK CHOPS

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.

ORANGE-TOPPED CHOPS

Steps:

• In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper. Cover and simmer over medium-high heat for 20-25 minutes or until meat juices run clear.

ORANGE MARMALADE STOVE TOP PORK CHOPS

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.

ORANGE PORK CHOPS FOR 2

Steps:

• Brown chops in hot oil.
• squeeze juice of 1/2 orange over pork chops,deglaze the pan while browning chops.
• Cut sweet potatoe into 1/2 inch slices.
• Place meat, juice and sweet potatoe slices in a baking dish, sprinkle with cinnamon, salt and cayenne pepper, Cover all with orange slices.
• Bake covered in 350 degree oven for 1 hour or until meat is tender.

SQUIRT-OF-ORANGE PORK CHOPS

Steps:

• Cut orange in half. Cut one half of the orange into 4 wedges; set wedges aside. Squeeze juice from remaining orange half. Remove 1 Tablespoon of the juice and brush on both sides of each chop. Sprinkle chops with garlic-pepper seasoning and salt. In a small bowl combine remaining orange juice, orange marmalade, and the chopped rosemary; set aside.
• Preheat broiler. Place chops on unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 5 to 6 minutes. Turn and cook for an addition 5 to 6 minutes, brushing with orange marmalade mixture for the last 2 to 3 minutes of broiling. Chops are done when pork juices run clear or a meat thermometer inserted into center of chop registers 160 degrees.
• Serve orange wedges with chops. If desired, garnish with rosemary sprig. If desired, squeeze juice from orange wedges over chops.