Orange Marmalade Glazed Chops Recipes

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.

ORANGE MARMALADE GLAZED CHOPS

Steps:

• For the Chops.
• Season pork chops with salt and pepper on both sides.
• Heat olive oil in pan.
• Sear chops for 3-4 minutes on each side.
• Add in balsamic vinegar and orange marmalade.
• Reduce heat to simmer, cover, and cook for about 7 minutes.
• For the French Beans & Olive Tapenade.
• Combine all ingredients for the tapenade in a food processor, and process until smooth. Set aside.
• Bring a pot of water to a boil.
• Add in the french beans and boil for a minute.
• Strain out and transfer to an ice water bath for about 2 minutes to stop the cooking process.
• Just before serving, sauté the chopped shallots and french beans in a little olive oil.
• Top off with the tapenade, give a quick stir, and take off the heat.
• Serve while hot.

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.

PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE

Steps:

• Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
• Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
• Remove the cover and allow the meat and juices to stand for 10 minutes.
• To serve, slice the meat and drizzle with pan juices.
• If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.

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.

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.

ORANGE MARMALADE GLAZED PORK

Steps:

• In a saucepan, bring the first 5 ingredients to simmer. mix to combine and cook for about 3-4 minutes.
• Remove and cool to room temperature.
• Preheat oven to 350°F degrees.
• Place pork in baking dish and spread 1/3 of marmalade mix over the.top. Bake until the internal temp reaches 140°F degrees, about 40-60 minutes .(depending on the size of the pork.).
• Baste with remaining marmalade twice more during the cooking time.
• DO NOT OVERCOOK; the pork will continue to cook even after removing from the oven.
• Sprinkle with chopped onions, if desired.
• Let rest for 20 minutes before slicing.

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).

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.

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.

ORANGE MARMALADE GLAZED STUFFED PORKCHOPS

Steps:

• 1. Preheat oven to 375 degrees. Wipe pork chops well. Make stuffing. In hot skillet add butter, cook onions and celery until tender, about 8 minutes. Add bread cubes and brown slightly. Remove from heat. Add parsley, salt, orange peel, 1 teaspoon seasoned salt and orange juice; toss mixture lightly to combine. Fill pocket of chops with stuffing. Stand chops on rib bones on rack in shallow roasting pan. Sprinkle with 1/2 teaspoon seasoned salt. Pour water to 1/2" depth in roasting pan (water should not touch rack). Cover chops and roasting pan with foil. Bake chops 1 1/2 hours. Meanwhile, make Glaze. Combine all ingredients in small saucepan, mixing well. Bring to boiling, stirring. Reduce heat and simmer, uncovered 15 minutes, stirring. Remove foil from chops and pour off water. Brush chops with some of the glaze. Bake, uncovered 30 minutes or until chops are done and brown, basting with glaze very 10 minutes. Makes 4 servings.

MARMALADE GLAZED PORK CHOPS

Steps:

• In a bowl combine marmalade, chili sauce, mustard and cumin, mixing well to combine, then set aside.
• Heat oil in a non-stick skillet over medium high heat.
• Sprinkle chops with salt and pepper and brown in hot oil about 4 minutes on each side.
• Remove from pan and cover with foil to keep warm.
• Lower heat a bit and saute onion until softened, about 5 minutes, adding a little more oil if needed.
• Add marmalade mixture to onions, stirring well, and let cook for about 2 minutes.
• Return chops to skillet, turning to coat with the glaze and cook over low heat about 1 minute on each side.
• Serve hot.