Sweet Orange Glazed Pork Chops Food

ORANGE-GLAZED PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a skillet over medium-high heat, brown chops in oil on both sides. Combine brown sugar and orange juice concentrate; pour over the chops. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until the meat juices run clear. Serve pork and sauce over rice.

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.

CITRUS-GLAZED PORK CHOPS

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.

CHIPOTLE ORANGE GLAZED PORK CHOPS

Steps:

• In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
• Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.

ORANGE PORK CHOPS

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.

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.

ORANGE GLAZED PORK CHOPS

Steps:

• Sprinkle pork chops lightly with salt and pepper and coat with flour.
• Heat oil and brown pork chops on both sides.
• Combine remaining ingredients and pour over pork chops, reduce heat and simmer for 40 to 45 minutes.
• Serve over rice.

SWEET ORANGE GLAZED PORK CHOPS

Steps:

• Trim fat from pork chops.
• Zest tangelos.
• Slice tangelos and lay over bottom of crock pot, save enough for second layer if needed.
• Sprinkle pork chops with salt.
• Put in as many chops that will fit, top with tangelo slices and another layer of chops if needed.
• Mix orange juice, evaporated milk, zest, garlic, garlic sauce, and 1/3 cup brown sugar blend in medium bowl.
• Pour over chops.
• Set on low for 5-7 hours.
• Flip chops on top over half way through cooking if needed and you're able.
• When time is up there will be some foaminess/chunkiness in the liquid on top from the milk.
• Take chops out and set aside.
• Using tongs, take tangelo slices out and rinse off under warm water, set them on top of the chops.
• Pour all liquid from crock pot through strainer into sauce pan.
• Put liquid in sauce pan on high heat to boil, glaze will start to thicken.
• To keep chops warm: Rinse out crock pot insert, place back in crock pot.
• Place chops and tangelo slices back in crock pot and replace lid.
• Place flour and 1 TBL brown sugar (you can omit this if you don't want the glaze too sweet) in small bowl.
• Add liquid from pan to bowl a little at a time to make a little bit of a pasty consistency; this will thicken the glaze.
• Whisk mixture into glaze.
• Keep glaze over moderately high heat, stirring often, until it reaches a thick sauce/thin glaze consistency.
• To serve place pork chops on a plate or platter and top with tangelo slices and then glaze, Enjoy!

CROCK POT SWEET :N ORANGE PORK CHOPS

Steps:

• Place pork chops in crock pot, season with salt and pepper and garlic.
• Combine brown sugar and orange juice and pour over chops.
• Top with orange slices.
• Cover pot and turn on Low and cook 6-8 hours.

ORANGE-GLAZED PORK CHOPS (MCCALL'S COOKING SCHOOL)

Steps:

• Preheat oven to 375°F Wipe pork chops with damp paper towels. With a sharp utility knife, make a lengthwise cut in the fat edge of each chop, about 3 inches long, cutting through all the way to the bone, to form a pocket. Or ask your butcher to cut a pocket when purchasing the chops.
• In a large skillet, melt butter. Add celery and onion and cook, stirring occasionally, until celery is tender, about 8 minutes. Add bread cubes and cook until lightly browned, stirring constantly. Remove skillet from heat.
• Into skillet, sprinkle 3 tablespoons orange juice, the parsley, 1/2 teaspoon salt and orange peel. Toss mixture lightly to combine. Fill pockets of chops with stuffing mixture, using your finger to force stuffing towards the bone.
• Arrange chops on a rack in a 13-by-9-by-3 inch roasting pan, standing chops on rib bones. Sprinkle with remaining salt. Pour 1 1/2 cups orange juice into roasting pan (the juice should not touch the rack). Loosely cover chops and pan with foil. Bake 45 minutes.
• Meanwhile, make the glaze. In small saucepan, combine 1/2 cup orange juice, sugar, marmalade and vinegar. Stir over medium heat until mixture is smooth and comes to a boil Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally.
• Remove foil from roasting pan. Brush chops with some of the glaze. Bake, uncovered, 45 to 50 minutes, or until chops are tender and golden brown, basting with glaze every 10 minutes. Brush with remaining glaze before serving. Makes 4 servings.

SWEET GLAZED PORK

Steps:

• Mix the five-spice powder, honey and enough orange juice to loosen, then smear over the chops. Leave to marinate for 10 mins.
• Heat grill to medium, then grill the chops for 4-5 mins on each side, basting with any leftover glaze, until cooked through.
• Steam the heads of bok choi for 2 mins until wilted. Serve with the pork chops, drizzled with any juices and glaze from the grill pan.

ORANGE-AND-HONEY GLAZED PORK CHOPS

Steps:

• In a bowl, whisk together orange zest and juice, vinegar, honey, and 1/4 teaspoon pepper. Place pork, orange wedges, and rosemary in a shallow dish or zip-top bag and coat with marinade. Refrigerate pork at least 2 hours or up to overnight.
• Remove pork, orange wedges, and rosemary from marinade; transfer pork and oranges to a wire rack set on a foil-lined rimmed baking sheet. Season pork with salt and pepper. Transfer marinade to a small saucepan, simmer over medium until reduced by half, about 5 minutes.
• Heat broiler, with rack in upper third of oven. Broil pork and oranges 3 minutes, then flip pork, brush with reduced marinade, and add rosemary. Broil until pork is lightly charred and cooked through, 5 to 7 minutes. Brush with more reduced marinade and serve.