Pork Chops In Orange Pineapple Sauce Recipes

PINEAPPLE PORK CHOPS

Steps:

• Season the pork chops on both sides with garlic powder, onion powder, salt, and pepper.
• Heat the oil in a large, non-stick frying pan over medium-high heat. Add the pork chops and sear for 4-5 minutes, or until golden on one side.
• While the chops are searing, add the pineapple tidbits, honey, soy sauce, and garlic to a medium-sized bowl.
• Flip the chops over then pour the pineapple sauce into the pan. Continue to cook the pork chops until they reach an internal temperature of 145 degrees Fahrenheit and the pineapple sauce has reduced and thickened a little, about 10 minutes. If the pineapple sauce is getting too thick, add a splash of water.
• Serve the pineapple pork chops with a little cilantro over the top.

APPLE AND ONION-STUFFED PORK CHOPS WITH ORANGE-PINEAPPLE GRAVY

Steps:

• Preheat the oven to 350 degrees F.
• Gently cut pockets into chops by slicing horizontally in the side. On a plate, place salt and pepper. Dredge chops in seasoning. In a medium skillet over medium heat, saute the bacon, chopped onions, thyme, and sage until the bacon is almost crispy and the onions are beginning to caramelize around the edges, about 10 minutes. Pour mixture into a bowl. Add apples, butter, 2 tablespoons of pineapple-orange juice and cinnamon. Season with salt and pepper. Stuff each chop with apple mixture and hold together with skewers. In same skillet over medium-high heat, add enough oil to coat the pan and sear both sides of the chops until golden brown, about 4 minutes per side. Add 1 cup pineapple-orange juice and remaining onion wedges around the chops. Season with salt and pepper and bake until cooked through, about 20 to 25 minutes, depending on the thickness of the chops, basting 2 to 3 times. Remove pork chops from pan and let rest 10 minutes. Add remaining pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. Add lemon zest and parsley. Pour sauce over 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.

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 PINEAPPLE SAUCE

Steps:

• Toss pork chops with VH® Pineapple Cooking Sauce. Refrigerate for 15 minutes. Using a slotted spoon, remove pork chops, reserving sauce. Pat pork chops dry with paper towels.
• Heat oil in large skillet over medium heat. Add pork chops; cook over medium heat, turning once, for 6 to 8 minutes or until browned. Transfer to a plate. Add onion and red pepper. Cook for 5 minutes or until softened.
• Pour in reserved VH® Pineapple Cooking Sauce and 1/3 cup (75 mL) water; bring to a boil. Reduce heat to medium; return pork chops to skillet. Simmer for 5 minutes or until pork is cooked through and sauce is thickened. Serve with steamed white rice and sprinkle with cilantro.

PORK CHOPS IN ORANGE-PINEAPPLE SAUCE

Steps:

• Sprinkle pork chops with salt and paprika.
• Melt margarine in skillet, on medium heat; brown pork chops in margarine.
• Remove from skillet.
• Stir flour, 1/2 tsp salt, pepper, ginger, and sugar into margarine mixture in skillet; mix until smooth.
• Add orange juice, water, and pineapple juice slowly; bring to boil, stirring constantly.
• Add hot sauce and pork chops; cover, simmer for 20 minutes.
• Add orange slices; cover.
• Simmer for 15 minutes longer.
• serve over rice.
• Spread pineapple chunks over pork chops and remaining sauce.

OVEN-BAKED PINEAPPLE PORK CHOPS

Steps:

• In a shallow bowl, combine 4 tablespoons pineapple juice, soy sauce, ginger, and garlic powder; add pork chops; turn once to coat.
• Marinate in the refrigerator for at least 4 hours.
• In a pie pan, toss the bread crumbs and paprika.
• Dredge pork chops in bread crumb mixture, coating both sides.
• Place pork chops in an ungreased 13x9 inch baking pan; bake in a 350° oven for 25 minutes.
• Turn pork chops; place one pineapple slice on each pork chop; bake 25 more minutes; serve warm.

PORK CHOPS OR PORK RIBS WITH APRICOT PINEAPPLE SAUCE

Steps:

• Mix the rub in a small bowl.
• Rub it in the meat on both sides and set aside.
• If the meat used does not have fat, heat two tablespoons of oil in a large fry pan.
• Lightly brown the meat.
• Place in a greased overproof dish or pan with lid.
• Saute the white sliced onions and set aside.
• Mix the sauce ingredients and add the one remaining tblsp of oil in a saucepan and heat until the sauce starts to simmer. Stir, turn low and taste. Add more hot sauce if desired.
• Preheat oven 350*.
• Pour sauce over chops or ribs, turning them to cover with sauce.
• Pour onions over the meat.
• Cover.
• You may use foil for a cover if desired.
• Cook for 1 hour.

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.

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.