Orange Sauced Pork Chops Recipes

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 WITH ORANGE SAUCE

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.

ORANGE-GINGER PORK CHOPS

Steps:

• In a large saucepan, cook ginger and garlic in oil for 1 minute; remove from the heat. Stir in the sherry or broth, honey, soy sauce, sesame seeds, orange zest and hot pepper sauce. Pour 1/2 cup into a small bowl; set aside. Pour remaining marinade into a large bowl; add pork chops. Turn to coat; cover and refrigerate for at least 1 hour., Meanwhile, in a small saucepan, combine cornstarch and water until smooth; add reserved marinade. Bring to a boil; cook and stir for 1 minute or until thickened., Drain and discard marinade from pork. On a lightly oiled grill rack, grill chops, covered, over medium heat for 4-5 minutes on each side; basting occasionally with sauce or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with remaining sauce.

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.

ORANGE PORK CHOPS

Steps:

• In greased skillet, over high heat, cook pork chops until well browned on both sides.
• Add next 3 ingredients and 1 tsp salt; heat to boiling.
• Reduce heat to low; cover; simmer about 35 minutes, turning once.
• Meanwhile, prepare orange sauce: grate 1 T.
• peel from stem end of orange; then from other end, cut 4 thin slices; set aside.
• In saucepan over medium-high heat, cook orange peel, orange juice, sugar, cornstarch, cinnamon, cloves and salt until thickened, stirring.
• Add orange slices; cover; remove from heat and keep warm.
• To serve, top pork chops with orange sauce.
• Use orange slices as a garnish.

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.

PORK CHOPS WITH ORANGE SAUCE

Steps:

• Place squash and onions in bottom of a 5-6 quart slow cooker.
• Sprinkle salt and pepper on pork chops and place them on top of vegetables.
• In a large bowl, combine broth, marmalade, and mustard and spoon over pork chops.
• Cover and cook on low for 4-6 hours.
• Transfer pork chops and vegetables to serving plateand cover to keep warm.
• For sauce, pour liquid from slow cooker into medium saucepan.
• Combine 2 tablespoons water with cornstarch and add to saucepan.
• Heat while stirring constantly until mixture thickens.
• Serve chops and vegetables with sauce.

PORK CHOPS WITH SOY-ORANGE SAUCE

Steps:

• Combine orange juice with soy sauce, sugar, garlic, pepper, and thyme in a 1 gallon zipper bag. Set aside.
• With a very sharp knife, score the pork chops 1/8 inch deep in a criss-cross pattern on each side. Add to marinade bag, seal, and let sit at least 30 minutes.
• Remove pork chops and retain marinade.
• Heat the butter and oil in a large heavy skillet until hot. Add the chops in a single layer and saute over high heat for 3 minutes on each side, browning them well. (You may need to do these in batches, or in two skillets. I usually do this using the grill method below.).
• Reduce heat to low and poir reserved marinade over the chops. Cook until done, about 8-10 minutes longer. Remove chops to a heated platter. Reduce the marinade in the skillet to 1/3 cup. Pour over the cooked chops and serve immediately.
• GRILL METHOD: Also excellent grilled! Reduce the marinade separateley in a saucepan, then pour over the chops after removing from grill.

ORANGE SAUCE OVER PORK CHOPS

Steps:

• In a microwave-safe bowl, combine cornstarch and orange juice until smooth. Drain oranges, reserving juice; set oranges aside. Stir reserved juice into cornstarch mixture; add onion and green pepper. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring twice. Stir in oranges; set aside and keep warm., In a large resealable plastic bag, combine the flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a large nonstick skillet, cook pork in oil over medium heat until a thermometer reads 160°. Serve with orange sauce.

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.