PORK CHOPS WITH ORANGE SAUCE
Tangy orange flavors the marinade and sweet sauce that dress up these tender and juicy chops. Add mashed potatoes or rice and a simple side salad for a fuss-free supper. Mary Chandler - Grand Tower, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients. Pour a scant 1 cup into a large bowl. Add pork chops; turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for sauce., Drain and discard marinade. On a lightly oiled grill rack, grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine cornstarch and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.
Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 451mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
SKILLET ORANGE MUSTARD PORK CHOPS
This is a quick and easy way to prepare pork chops. All ingredients are those that you probably always have on hand.
Provided by Parsley
Categories Pork
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In non-stick skillet, brown chops on one side over medium-high heat; turn chops.
- Stir together remaining ingredients in a small bowl to dissolve cornstarch. Pour over pork chops in skillet.
- Lower heat; simmer covered for 6-8 minutes.
- Serve.
BRAISED PORK CHOPS WITH ORANGE-MUSTARD SAUCE
Make and share this Braised Pork Chops With Orange-Mustard Sauce recipe from Food.com.
Provided by lazyme
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Season chops with salt and pepper.
- Heat oil in large skillet over medium-high heat.
- Brown chops, 3-4 minutes per side.
- In small bowl, stir together ginger root, orange juice, soy sauce, honey, mustard and garlic.
- Pour ginger mixture over chops.
- Simmer, covered, 8-10 minutes or until chops are tender.
- Place cooked chops on serving plate; spoon 1/2 of orange-mustard sauce over pork.
- Garnish with orange slices and watercress.
- Pass remaining sauce.
Nutrition Facts : Calories 185.2, Fat 6.8, SaturatedFat 1.8, Cholesterol 54, Sodium 803, Carbohydrate 8.4, Fiber 0.2, Sugar 7.2, Protein 22.1
PORK CHOPS WITH ORANGE AND MUSTARD SAUCE
Make and share this Pork Chops With Orange and Mustard Sauce recipe from Food.com.
Provided by Boomette
Categories Pork
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Season the pork chops with a little bit of salt and pepper. In a skillet, heat oil to medium-high heat. Add pork chops, in many batches, and grill for about 4 minutes (turn the pork chops at mid-cooking). Put them in the crock pot.
- In a small bowl, mix the orange marmalade with Dijon mustard. Set aside 2 tablespoon of this mixture in the fridge. Add water to the remaining mixture of marmalade and pour on pork chops. Cover and bake at low heat for 6 to 7 hours.
- When ready to serve, baste the pork chops with the mixture of marmalade that is in the fridge.
Nutrition Facts : Calories 499.1, Fat 20.8, SaturatedFat 6.3, Cholesterol 137.3, Sodium 296.5, Carbohydrate 36.2, Fiber 0.9, Sugar 32.1, Protein 42
PRETZEL-CRUSTED PORK CHOPS WITH ORANGE-MUSTARD SAUCE
from the September 2006 Bon Appetit magazine. Crushed pretzels make a better-than-breadcrumb crust. This tastes great with or without the balsamic reduction, but if you choose to use the reduction please use the best balsamic vinegar you can, because since it is the only ingredient in the reduction, the flavor is dependent on the quality of the balsamic. I think these chops are just incredible, and the rest of my family enjoyed them too.
Provided by Kay D.
Categories Pork
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 587.4, Fat 44.6, SaturatedFat 24.2, Cholesterol 255.1, Sodium 247.3, Carbohydrate 18.5, Fiber 1.2, Sugar 9.8, Protein 28.3
PRETZEL CRUSTED PORK CHOPS WITH ORANGE MUSTARD SAUCE
This recipe was adapted from one that I found in Bon Apetit magazine. If you buy candied orange peel instead of making your own it will go a lot faster. Candied orange peel is really not hard to make; just more time consuming. This recipe would be great for entertaining because most of the components can be made beforehand.
Provided by mary winecoff
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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 l inch.
- Bring to boil; strain.
- Repeat 2 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. (Candied orange peel can be made 2 days in advance.).
- Mix cream, mustard, and 2 tablespoons candied orange peel in heavy small saucepan.
- Bring to boil; reduce heat to medium and cook until sauce is reduced to 12/3 cups, about 12 minutes.
- Season to taste with salt and pepper. (Can be made 8 hours ahead).
- Cover and chill.
- Place flour in shallow bowl.
- Whisk eggs to blend in another shallow bowl.
- Spread 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 ONLY 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. (Can be made 2 hours ahead, cover and refrigerate).
- Preheat oven to 450°F
- Melt 5 tablespoons 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.
- Turn chops over and transfer both skillets to oven.
- Roast until pork is cooked through, about 10 minutes.
- Let chops stand 5 minutes.
- Rewarm cream sauce.
- Spoon 2 Tablespoons sauce onto each plate and place chop atop sauce.
- Garnish with remaining orange peel.
PORK CHOPS WITH MUSTARD SAUCE
Dress up chops with a golden, full-flavored reduction sauce comprised of bold ingredients, such as Dijon mustard, white wine and lots of garlic. -Sharla Reel, St. Charles, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Add wine and garlic, stirring to loosen browned bits from pan. Bring to a boil; cook for 2 minutes. , Add broth; cover and cook for 8-10 minutes or until a thermometer reads 160°. Remove pork and keep warm., Bring pan juices to a boil; cook until liquid is reduced to 1/3 cup. Stir in the butter, lemon juice, mustard and Worcestershire sauce; heat through. Serve with pork.
Nutrition Facts : Calories 327 calories, Fat 19g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 432mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
PORK CHOPS WITH MUSTARD SAUCE
An easy Pork Chops with Mustard Sauce recipe
Categories Mustard Pork Bake Quick & Easy Dinner Meat Pork Chop Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.
- Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.
CITRUS-GLAZED PORK CHOPS
Begin your meal with sweet and citrusy Orange-Glazed Pork Chops from Athena Russell of Florence, South Carolina who loves to create recipes. "I have a passion for cooking; I've been doing it since elementary school," she writes. The chops are tender and juicy, and with a bit of Dijon and orange juice you'll have bursts of flavor in every bite.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the marmalade, orange juice, mustard, soy sauce, garlic and pepper flakes; set aside. , In a large skillet, brown pork chops in oil on both sides over medium-high heat; sprinkle with salt and pepper. Cook, uncovered, 10 minutes longer or until a thermometer reads 160°. Remove and keep warm. , Add marmalade mixture to the skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened. Spoon over pork chops.
Nutrition Facts : Calories 205 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 677mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 0 fiber), Protein 10g protein.
SLOW-COOKER PORK CHOPS
Everyone will enjoy these fork-tender, slow cooker pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes and coleslaw or a salad. These are the best slow cooker pork chops. -Sue Bingham, Madisonville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.
Nutrition Facts : Calories 279 calories, Fat 14g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 606mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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