Pork Chops With Mandarin Oranges Recipes

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.

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.

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.

ASIAN MANDARIN PORK

Steps:

• Heat oil in a large skillet or wok. When hot, combine the chicken broth, water, soy sauce and sherry. Stir together and add the green onion, garlic, sugar, ginger, salt, pepper. Bring all to a boil. Add Curly's Sauceless Pulled Pork and lower heat, cover and let simmer until pork is warm. Check occasionally to make sure sauce is not thickening too much. If needed, add more water. Add mandarin oranges two minutes before ready to plate. Serve over steamed or fried rice.;

5-SPICE PORK STIR FRY WITH MANDARIN ORANGES

Steps:

• For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.
• Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.
• Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. Transfer the pork to a baking sheet to rest for 10 minutes. Reserve 1 1/4 pounds for the stir fry, and reserve the rest for leftovers or another recipe.
• Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.
• For the stir fry: Cook the rice according to the package directions.
• Add 2 tablespoons of the sesame oil to a small saute pan and heat over medium heat until it begins to shimmer; turn off the heat, add the five-spice powder and cool to room temperature.
• Meanwhile, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch in a small bowl.
• Slice the pork into 1/4-inch rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and season with the sesame oil and five-spice mixture.
• Heat the remaining 1 tablespoon oil over high heat until very hot in a large skillet or wok. Add the peas, onions and bell peppers and stir-fry until the vegetables begin to soften, about 1 minute. Add the ginger and garlic and continue to stir-fry for an additional minute. Finally, add the sliced pork, the soy-vinegar mixture and scallions and continue to cook until the pork has warmed through, 1 to 2 minutes.
• Cook until the sauce thickens, 1 to 2 minutes. Turn off the heat and give it a few more stirs. Serve over the rice and garnish with roasted peanuts and mandarin oranges, if desired.

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.

CRANBERRY-ORANGE PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil on both sides. , Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°.

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

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).

MANDARIN PORK AND WILD RICE

Steps:

• Sprinkle pork with pepper and salt. In a large skillet, brown pork in oil. Meanwhile, drain oranges, reserving juice; set oranges aside. , Add the water, rice mix with contents of seasoning packet, onions and reserved juice to the skillet. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until meat is no longer pink and liquid is absorbed. Stir in oranges; heat through.

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.

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.

PORK CHOPS WITH MANDARIN ORANGE SALSA

Steps:

• Place pork chops in a casserole dish. Peel, seed and section the clementines.
• Place half the clementine sections in a small bowl (chop the other half, reserve and refrigerate for late use in salsa). Use a fork to press half the sections into small pieces. Add orange juice and soy sauce then mix together well.
• Pour mixture over pork chops, being sure that the chops are completely covered with marinade. Cover the dish and refrigerate 4-6 hours or overnight.
• Pre-heat oven to 350ºF. In a small dish, blend onion powder, salt substitute seasoning and chili powder. Remove chops from marinade and season both sides with the spice mix.
• Bake in oven for 22-28 minutes, depending on the thickness of the pork chops.
• Combine the cucumber, grape tomatoes, bell pepper and lime juice with the remaining clementines to make a fruit and vegetable salsa.
• Prepare brown rice and spinach according to directions on package.
• Serve each pork chop with equal amounts of clementine salsa, 1/2 cup of brown rice and 1/2 cup of spinach.

MANDARIN PORK ROAST

Steps:

• Combine rosemary, garlic and pepper; rub over roast. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours. , Arrange oranges over roast. Combine glaze ingredients; brush over roast. Bake 30 minutes longer or until a thermometer reads 160°, brushing often with glaze. Let stand 10 minutes before slicing.