Pork Chops With Orange And Marsala Food

ORANGE PORK

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.

MANDARIN PORK CHOPS

Steps:

• Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 3 tablespoons reserved juice until smooth; set aside. In another small bowl, combine the onions, brown sugar, ketchup, vinegar, mustard, salt, cinnamon, cloves and remaining juice; set aside., In a large nonstick skillet, brown pork chops in butter on both sides. Add onion mixture; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°, turning chops once., Remove pork and keep warm. Discard cloves. Stir cornstarch mixture into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in oranges. Serve with pork chops.

MARMALADE PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork chops in a 9x13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over the chops. Cover with foil and bake for 1 hour.

PORK CHOPS WITH ORANGE AND MARSALA

Steps:

• Pat the pork chops dry with paper towels.
• In a large fry pan over medium heat, warm the olive oil.
• Add the chops and cook, turning once, until browned on both sides, about 10 minutes total.
• Season the chops with salt and pepper.
• Reduce the heat to medium-low and continue to cook until the chops are just cooked through but are still juicy when cut into the center with a knife, about 15 minutes.
• Transfer to a plate and cover loosely with aluminum foil.
• Add the Marsala to the pan and increase the heat to medium-high.
• Cook, stirring, until the wine is reduced and slightly thickened, about 2 minutes.
• Add the orange juice and bring to a simmer.
• Return the chops to the pan and sprinkle with the grated orange zest.
• Cook, basting the chops with the pan juices, for 2 minutes.
• Transfer the chops and sauce to individual plates and garnish with orange zest strips and orange wedges.
• Serve immediately.

PRETZEL-CRUSTED PORK CHOPS WITH ORANGE-MUSTARD SAUCE

Steps:

• Simmer balsamic vinegar in small saucepan over medium heat until reduced to 2/3 cup, about 10 minutes.
• Transfer to small pitcher.
• Do Ahead: Balsamic reduction can be made 3 days ahead; cover and let stand at room temperature.
• Using vegetable peeler, remove peel from oranges (orange part only) in long strips.
• Slice peel lengthwise into very thin strips.
• Place peel in heavy small saucepan and add enough cold water to cover peel by 1 inch.
• Bring to boil; strain.
• Repeat two more times.
• Return peel to same saucepan.
• Add 3/4 cup water and sugar.
• Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes; drain.
• Do Ahead: Candied orange peel can be made 2 days ahead; place in small bowl, cover and refrigerate.
• Mix cream, mustard and 2 Tbs candied orange peel in heavy small saucepan.
• Bring to boil; reduce heat to medium and cook until sauce is reduced to 1 2/3 cups, about 12 minutes.
• Season to taste with salt and pepper.
• Do Ahead: Sauce can be made 8 hours ahead; cover and chill.
• Place flour in shallow bowl.
• Whisk eggs to blend in another shallow bowl.
• Spread crushed pretzels on rimmed baking sheet.
• Sprinkle pork chops on both sides with salt and pepper.
• Working with 1 pork chop at a time, press 1 side of chop into flour, dip floured side only into eggs, then press into pretzels, coating 1 side only.
• Transfer to baking sheet, coated side up.
• Repeat with remaining pork chops, flour, eggs, and pretzels.
• Do Ahead: Coating step can be made 2 hours ahead; cover and refrigerate.
• Preheat oven to 450°F.
• Melt 3 Tbs butter in each of 2 large ovenproof skillets over medium-high heat.
• Add 4 pork chops to each skillet, coated side down, and cook until brown, about 2 minutes.
• Turn chops over and transfer both skillets to oven.
• Roast until pork is cooked through and thermometer inserted horizontally into chop registers 140°F, about 10 minutes.
• Let chops stand 5 minutes.
• Rewarm sauce.
• Spoon 2 Tbsp sauce onto each plate and place chop atop sauce.
• Drizzle with balsamic reduction and garnish with remaining candied orange peel.

PORK CHOPS IN ORANGE SAUCE

Steps:

• Coat pork chops in seasoned flour.
• Heat butter in large frying pan and brown chops well on both sides.
• Arrange in casserole dish.
• Combine sugar, ginger, grated rind and the juice of the oranges and pour over chops.
• Cover and bake at 180º for 45-50 minutes.
• Turn during cooking and add water if necessary.
• NB:- I like to serve these with rice but it is also nice served with salad, coleslaw or winter veggies.

PORK CHOPS IN ORANGE SAUCE

Steps:

• Combine paprika and pepper; rub over both sides of pork chops. Brown chops in a large nonstick skillet coated with cooking spray., Combine the orange juice, sugar, cloves and orange zest; pour over pork. Cover and simmer for 4-5 minutes or until a thermometer reads 145°. Remove chops and keep warm., In a small bowl, combine flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard cloves. Serve sauce with pork chops.

PORK CHOPS MARSALA

Steps:

• In a small bowl mix the parmesan, breadcrumbs, salt, pepper and thyme.
• In another bowl beat the eggs and the milk together.
• Dredge the chops in the egg then the breadcrumb mixture.
• Fry the chops in the oil and butter until done, around 5 minutes on each side.
• Set the chops aside and keep warm while making the sauce.
• Sauté the chopped onions and mushrooms for 3 minutes until tender.
• Stir in the flour then add the Marsala and beef stock.
• Cook until slightly thickened.
• Season with a little more salt and pepper.
• Plate the Pork Chops Marsala and top with the mushroom sauce and garnish with parsley.