Pork Chops With Mandarin Orange Stuffing Recipes

MANDARIN ORANGE PORK CHOPS

Steps:

• Season pork chops with salt and pepper.
• Heat oil in nonstick skillet over medium high heat.
• Add pork chops and saute until golden brown on both sides.
• Stir together vinegar, orange juice, brown sugar and ginger.
• Pour over pork chops in skillet.
• Turn up heat and boil liquid for about 2 minutes or until about half the liquid is left in the pan.
• Remove from heat and remove chops from skillet.
• Add mandarin oranges to the sauce.
• Spoon sauce over pork chops before serving.

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.

PORK CHOPS WITH MANDARIN ORANGE STUFFING

Steps:

• Brown pork chops in a large skillet; remove, set aside and season with 1 teaspoon of the salt.
• In the same skillet, melt butter and brown celery and onion; stir in brown sugar.
• Combine bread cubes with sage, thyme, pepper, the remaining 1 teaspoons salt, and the egg; add to celery and onion mixture.
• Combine thoroughly, then gently stir in mandarin oranges.
• Preheat oven to 325 degrees F.
• Spoon the mixture into a 8x13 baking dish, then place pork chops on top; cover with foil and bake at 325 degrees for 1 hour.

MANDARIN GLAZED PORK CHOPS

Steps:

• Brown pork chops on both sides in hot oil.
• Drain mandarin oranges, saving juice.
• Combine 1/2 cup juice with remaining ingredients; pour over pork chops.
• Pour oranges over all.
• Cover and simmer gently for 45 minutes or until chops are tender.

ORANGE-GLAZED PORK CHOPS WITH HERB STUFFING

Steps:

• Heat oven to 200°F. Place bread slices in single layer on cookie sheet. Bake about 1 hour or until dry. Coarsely crumble enough dry bread to measure 10 cups. Place in large bowl.
• Heat oven to 350°F. Melt butter in 8-inch skillet over medium heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Stir in sage, thyme, salt and pepper. Pour over bread crumbs; toss to mix. Pour broth over bread crumbs; toss to mix (mixture will be dry). Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
• Place pork chops on stuffing. Mix marmalade and lemon juice in small bowl; brush over pork. Bake 45 to 60 minutes or until pork is no longer pink in center.

MANDARIN PORK CHOPS

Steps:

• Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 3 tablespoons reserved juice until smooth; set aside. In another small bowl, combine the onions, brown sugar, ketchup, vinegar, mustard, salt, cinnamon, cloves and remaining juice; set aside., In a large nonstick skillet, brown pork chops in butter on both sides. Add onion mixture; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°, turning chops once., Remove pork and keep warm. Discard cloves. Stir cornstarch mixture into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in oranges. Serve with pork chops.

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.

MANDARIN PORK CHOPS

Steps:

• In large skillet, brown chops in oil; remove from pan.
• In skillet, add remaining ingredients except orange segments and green pepper; cook and stir until slightly thickened.
• Add chops; cover and simmer 20 minutes or until tender.
• Add orange segments and green pepper; heat through.
• Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.