PORK WITH CHILES AND ORANGE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h55m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- For the pork: Place the pork in a Dutch oven with just enough water to cover and sprinkle with salt. Bring to a boil, and then reduce the heat and simmer, 20 to 30 minutes. Place the dried chiles in a small pot with 1 1/2 cups of the pork cooking water and simmer until softened, 5 to 10 minutes. Transfer to a food processor and puree with the honey, marjoram, cinnamon, cloves, some black pepper, garlic, orange zest and juice and onions. Add the puree to the Dutch oven with the pork and simmer 20 minutes. Remove and shred or chop the pork. Continue cooking the sauce until thickened to desired consistency, and then return the pork to the pot. Keep warm over low heat until ready to serve. For the toppings and sides: Boil the chicken stock with the butter, and then stir in the rice. Sprinkle with salt, if using water. Cover, reduce the heat and cook 15 minutes. Stir in the peas, and cook 2 to 3 minutes longer. Turn off the heat and fluff with a fork. Meanwhile, heat the black beans and season with salt, black pepper and cumin. Char the tortillas in a dry skillet. Serve the pork with the sauce and tortillas, for wrapping. Serve the beans in small cups or atop the pork, with the rice, peas and Pickled Onions alongside. Garnish with cilantro leaves. Cook's Note: Cool and cover for a make-ahead meal. Bring to room temperature before reheating over medium heat.
- Bring the vinegar, salt, sugar and 1 cup water to boil. Place the onions, layered with the coriander, bay leaves and chiles, in a small container, and pour the hot vinegar on top. Allow to cool, then cover and chill at least 2 hours and up to 2 days before using.
Nutrition Facts : Calories 460 calorie, Fat 9.5 grams, SaturatedFat 4 grams, Cholesterol 79 milligrams, Sodium 347 milligrams, Carbohydrate 59 grams, Fiber 6 grams, Protein 33 grams, Sugar 11 grams
"NEXTOVER" CHILE-ORANGE PORK STIR-FRY
Leftover Chipotle-Orange Pork gets fried to an irresistible crisp in this quick, gingery green bean and cabbage stir-fry.
Provided by Anna Stockwell
Categories Stir-Fry Pork Vinegar Soy Sauce Ginger Garlic Green Bean Cabbage #cook90 Winter Dinner One-Pot Meal
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir pork juices, vinegar, soy sauce, and ginger in a small bowl or measuring cup; set aside.
- Heat oil in a large (12") high-sided skillet over medium-high. Fry garlic, stirring often, until golden brown and crisp, about 1 minute. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.
- Carefully scatter pork in an even layer in hot oil and cook, undisturbed, until deeply browned and beginning to char on underside, 4-5 minutes. Stir pork, then push over to one side of skillet. Spread green beans in empty side of skillet, season with 1/2 tsp. salt, and continue to cook, undisturbed, 1 minute. Stir to combine with pork and cook, stirring occasionally, until green beans are lightly charred and pork is extra crispy, 3-4 minutes. Add cabbage and season with remaining 1/2 tsp. salt. Pour reserved pork juice mixture over and stir to combine. Remove from heat and top with reserved fried garlic.
PORK CHOPS WITH ORANGE SAUCE
Tangy orange flavors the marinade and sweet sauce that dress up these tender and juicy chops. Add mashed potatoes or rice and a simple side salad for a fuss-free supper. Mary Chandler - Grand Tower, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 451mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
PORK CHOPS IN ORANGE CHILE SAUCE
Based on Lynne Rossetto Kasper's improvisation of a classic combination she learned from Ron Bechtol, a gifted cook who divides his time between San Antonio and Mexico. Recalling the Mexican stew using the same flavors, I was instantly drawn to this recipe. Below is my rendition.
Provided by justcallmetoni
Categories Oranges
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To prepare marinade, begin by first toasting the chiles in a hot skillet for a minute or so until they begin to emit a peppery fragrance. Cast iron works best.
- Remove tops from peppers and split into 2 or 3 large pieces. If you want a milder sauce, discard the seeds. Place the pieces in a cup of boiling water for 20 minutes to soften.
- Loosely drain water and place chiles in a blender with the garlic, salt, pepper, brown sugar, orange zest, orange segments, orange juice concentrate, and broth. Blend into a pureé.
- Place the marinade in a resealable bag or container. Add the chops and marinade in the ice box for 8 to 24 hours. Longer really is better.
- To prepare the chops, remove chops from marinade and lightly pat dry. Reserve marinade for the sauce.
- Heat skillet until hot but not smoking. Add a little oil to coat the pan. Cook pork chops for 1 to 2 minutes on each side to get a nice brown sear. Reduce the heat to medium and add in the resrved marinade. Cook for 15 to 20 minutes until the chops are tender.
- Remove chops from pan and place on plate and tent to keep hot. If you would like a thicker more intensely flavored sauce, reduce heat a small amount and cook down for a few minutes.
Nutrition Facts : Calories 205.8, Fat 5.2, SaturatedFat 1.6, Cholesterol 54, Sodium 367.9, Carbohydrate 17.5, Fiber 3.1, Sugar 10.8, Protein 22.8
PORK WITH ORANGE SAUCE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees or heat broiler, adjusting rack so that it is about 4 inches from heat source. Put an ovenproof skillet large enough to hold pork in one layer on stove top and turn heat to high. Sprinkle meat with salt and pepper. Brown meat quickly on both sides, then transfer skillet to oven or broiler.
- Meanwhile, combine orange juice, cayenne, cumin and shallots in a small saucepan and turn heat to medium. Cook, stirring, until it reduces to about 1/3 cup; taste and add salt as necessary, a touch more cayenne and cumin if you like, and some vinegar or lemon juice if sauce lacks acidity.
- If broiling, turn meat once; if roasting, don't bother. When meat is firm but not tough and a little pink in center (about 10 minutes if broiling, 15 if roasting), remove it to a platter. Combine orange rind with parsley. Spoon sauce over meat, then top with orange rind-parsley mixture. Serve.
More about "pork with chiles and orange sauce recipes"
PORK ROAST WITH ORANGE SAUCE - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
Reviews 9Calories 636 per servingCategory Dinner
- Add the pork roast to a large plastic storage bag or food storage container and cover with the marinade. Refrigerate overnight, turning occasionally.
- Remove the pork roast from the marinade and place into a baking dish. Add the marinade to the baking dish to keep the pork moist during cooking and for basting.
CARNE ADOVADA (NEW MEXICO-STYLE PORK WITH RED CHILES) RECIPE …
From seriouseats.com
Ratings 30Calories 306 per servingCategory Chili, Mains, Tacos
ORANGE AND PILONCILLO ADOBO PORK ROAST - PATI JINICH
From patijinich.com
4/5 (5)Servings 10Cuisine MexicanCategory Main Course
BOBBY FLAY’S CUBAN PORK WITH SOUR ORANGE SAUCE RECIPE
From epicurious.com
PORK WITH CHILES AND ORANGE SAUCE RECIPE | RACHAEL RAY | FOOD …
From foodnetwork.cel02.sni.foodnetwork.com
GRILLED ORANGE-CHIPOTLE PORK LOIN RECIPE - SERIOUS EATS
From seriouseats.com
16 OF OUR FAVORITE PORK RECIPES TO KEEP IN YOUR REPERTOIRE
From seriouseats.com
PORK WITH CHIPOTLE HONEY ORANGE SAUCE
From amycaseycooks.com
QUICK AND EASY ORANGE PORK CHOP STIR-FRY RECIPE - THE SPRUCE …
From thespruceeats.com
SWEET CHILI-ORANGE GRILLED PORK CHOPS RECIPE - MOM …
From momfoodie.com
CHILE- AND WHOLE ORANGE-BRAISED PORK SHOULDER
From food52.com
SHREDDED PORK IN ANCHO-ORANGE SAUCE (CHILORIO) …
From seriouseats.com
CRISPY HONEY ORANGE PORK MEDALLIONS - A 30 MINUTE …
From rockrecipes.com
PORK TENDERLOIN WITH ORANGE SAUCE | CANADIAN LIVING
From canadianliving.com
PORK FILLET WITH SWEET & TANGY ORANGE SAUCE
From greedygourmet.com
PORK WITH CHILES AND ORANGE SAUCE : RECIPES
From cookingchanneltv.com
INSTANT POT PORK TENDERLOIN WITH CHIPOTLE ORANGE SAUCE
From twosleevers.com
PORK STEAKS WITH CHILE ORANGE SAUCE | THE SPLENDID TABLE
From splendidtable.org
EAT, DRINK, ETC. ON INSTAGRAM: "ICYMI, MAGNA KAINAN, A BRAND …
From instagram.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love