Double Orange Glaze Pork Chops Recipes

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.

GLAZED DOUBLE-CUT PORK CHOPS

Steps:

• Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.
• Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.
• Preheat a grill to medium. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce and Smoky Corn on the Cob.
• Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.

DOUBLE ORANGE GLAZE PORK CHOPS

Steps:

• Season chops with the salt, pepper, cayenne pepper and rye seeds on both sides. Cover and refrigerate overnight.
• Directions.
• In a small bowl, mix together the orange juice and marmalade. Heat the butter and vegetable oil in a large skillet over medium heat. Add the chops and cook, turning once, until just cooked through. 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. Return the pork chops to the pan, reduce the heat to medium, and cook, turning the pork chops a few times in the sauce.
• Transfer the chops to serving dishes and drizzle with some of the sauce. Pour the remaining sauce into small serving bowls and serve alongside chops.
• In a separate skillet you will have prepared onions and mushrooms, add butter and cook until the onions are soft. Serve on top of the pork chops.
• ROASTED CARROTS-SIDE DISH.
• 12 carrots.
• 1 handful of fresh thyme.
• ¼ cup extra virgin olive oil.
• Instructions.
• Arrange the carrots onto your baking dish, pour on the oil and mix around a bit. Add the fresh thyme and slide them into a 400 degree oven for 35-40.

GRILLED PORK CHOPS WITH ORANGE GLAZE

Steps:

• For the brine: Combine 1/2 gallon cold water, kosher salt, smoked salt, peppercorns, bay leaf, honey and tea bags in a large zip-top bag. Place the pork chops into the bag and the bag into the refrigerator. Let marinate for 2 hours. Remove the chops from the brine and pat dry with a paper towel. Discard the brine and allow the pork chops to come to room temperature, about 20 minutes.
• Prepare a grill or grill pan to medium-high heat. Place the pork chops on the grill and cook for 6 to 8 minutes per side. Remove to a plate, cover with foil and keep in a warm place while making the glaze.
• For the glaze: Combine the sesame oil, soy sauce, white wine, orange zest and juice, mirin, ginger, honey and salt and pepper in a medium saucepan over medium-high heat. Bring to a low boil and reduce the heat to low. Simmer about 10 minutes.
• Drizzle about 3 tablespoons of the glaze on each pork chop and serve immediately.

PORK CHOPS WITH ORANGE GLAZE

Steps:

• In a small saucepan, combine the cornstarch, ginger, soy sauce and water until smooth. Stir in the marmalade, lime juice, oil and garlic until blended. Bring to a boil; cook and stir mixture for 1-2 minutes or until thickened. , Place the pork chops in a greased 8-in. square baking dish. Spoon glaze over pork, turn to coat. Top with the lime slices. Bake, uncovered, at 400° for 30-40 minutes or until pork juices run clear.

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.