Smoky Orange Glazed Pork Chops Recipes

ORANGE-GLAZED PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a skillet over medium-high heat, brown chops in oil on both sides. Combine brown sugar and orange juice concentrate; pour over the chops. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until the meat juices run clear. Serve pork and sauce over rice.

GRILLED PORK CHOPS WITH ORANGE GLAZE

Steps:

• For the brine: Combine 1/2 gallon cold water, kosher salt, smoked salt, peppercorns, bay leaf, honey and tea bags in a large zip-top bag. Place the pork chops into the bag and the bag into the refrigerator. Let marinate for 2 hours. Remove the chops from the brine and pat dry with a paper towel. Discard the brine and allow the pork chops to come to room temperature, about 20 minutes.
• Prepare a grill or grill pan to medium-high heat. Place the pork chops on the grill and cook for 6 to 8 minutes per side. Remove to a plate, cover with foil and keep in a warm place while making the glaze.
• For the glaze: Combine the sesame oil, soy sauce, white wine, orange zest and juice, mirin, ginger, honey and salt and pepper in a medium saucepan over medium-high heat. Bring to a low boil and reduce the heat to low. Simmer about 10 minutes.
• Drizzle about 3 tablespoons of the glaze on each pork chop and serve immediately.

CHIPOTLE ORANGE GLAZED PORK CHOPS

Steps:

• In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
• Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.

ORANGE-GLAZED PORK LOIN

Steps:

• Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.

PORK CHOPS WITH ORANGE GLAZE

Steps:

• In a small saucepan, combine the cornstarch, ginger, soy sauce and water until smooth. Stir in the marmalade, lime juice, oil and garlic until blended. Bring to a boil; cook and stir mixture for 1-2 minutes or until thickened. , Place the pork chops in a greased 8-in. square baking dish. Spoon glaze over pork, turn to coat. Top with the lime slices. Bake, uncovered, at 400° for 30-40 minutes or until pork juices run clear.

COLD SMOKED MAPLE-BALSAMIC GLAZED PORK CHOPS

Steps:

• Preheat the oven to 400 degrees F. Remove the wood chips from the water and spread evenly in the bottom of a roasting pan. Cover the top tightly with aluminum foil. Put in the oven until the chips get hot and begin to smoke, about 15 minutes.
• Remove the pan from the oven and remove the foil from the pan. Put a baking rack inside the pan and arrange the chops on top of the rack, leaving a few inches of space between each one. Quickly cover with the foil again and let sit on your kitchen counter for 10 to 15 minutes.
• While the pork chops are smoking, put the vinegar in a small pan over high heat and cook until reduced to 1/4 cup, about 5 minutes. Remove from the heat and whisk in the maple syrup, allspice, and salt and pepper, to taste. Let cool slightly.
• Heat a grill pan over medium-high heat. Brush the ridges with some of the canola oil. Brush the chops on both sides with some of the glaze and season with salt and pepper. Grill on both sides, brushing with more of the glaze, until golden brown and slightly charred and cooked to medium doneness, about 7 minutes per side. Remove from the grill, loosely tent and let rest for 5 minutes. Transfer to a serving platter and serve.

SMOKY ORANGE GLAZED PORK CHOPS

Steps:

• Stir the sauce with the orange juice, orange zest, brown sugar, vinegar, garlic and green onion, until blended. Score the fat on the pork chops with sharp knife and sprinkle evenly with salt and pepper. Pour the marinade over the pork chops and marinate, covered, in the refrigerator for at least 4 hours or overnight.
• Preheat the grill to medium-high. Remove the pork chops from the marinade and reserve on a plate; transfer the marinade to a saucepan. Bring the marinade to boil. Reduce the heat and simmer , uncovered, for 5 minutes.
• Set pork chops on the grate, close the lid and reduce the temperature to medium. Grill for 7 minutes. Turn the chops and brush with the cooked marinade. Add the orange slices to the grill and brush with more of the marinade. Grill meat and fruit, basting occasionally, with remaining marinade, and turning as needed, for about 7 minutes or until chops are just slightly pink in the center. Serve chops on a bed of grilled oranges.

HAM-CURED, SMOKED PORK WITH COGNAC-ORANGE GLAZE

Steps:

• Make the brine: Bring 1 quart of water to a boil in a large saucepan over high heat. Add the sugar, salt and Prague powder. Whisk until dissolved and remove from heat. Stir in 1 quart cold water. Pin the bay leaves to the orange zest strips using the cloves, and add them to the brine. Let the mixture cool to room temperature, about 1 1/2 hours.
• Wash the pork loin and blot dry. Place it in a baking dish just large enough to hold it.
• Measure out 1/2 cup brine into a measuring cup. Draw the brine into a marinade injector and inject it into the center of the pork loin all over, inserting the needle at 1-inch intervals and drawing it out slowly as you depress the plunger, until you've used the full 1/2 cup brine and the brine starts to squirt out of the pork.
• Transfer the pork to a large, heavy-duty resealable plastic bag. Add the brine from the baking dish, plus the remaining brine and seasonings, and tightly seal, squeezing out any air. Return the bagged pork to the baking dish to corral any leaks. Brine the pork in the refrigerator for 24 hours, turning several times along the way so it brines evenly.
• Remove the loin from the brine and place it in another baking dish, reserving the brine. Re-inject the pork loin with the brine in the bag, again using about 1/2 cup (or more if you can get more in), then return the pork to the brine bag and continue brining and turning for another 24 hours, for a total brining time of 48 hours. The meat should turn a shade pinker. At this point, you can dry and smoke the pork loin, but if you brine it for another 24 hours, the flavor will be even richer.
• Drain the brined pork loin in a colander, discarding the brine. Rinse the loin well with cold water, drain again and blot dry with paper towels. Place it on a wire rack over a baking dish and let it dry for 1 hour in the refrigerator.
• Meanwhile, set up your grill for indirect grilling and heat to medium (about 350 degrees). If using wood chips, soak about 3 cups chips in water to cover for 30 minutes, then drain. If using wood chunks, there is no need to soak them.
• Place the pork loin on the grate, fat-side up, over indirect heat, set over a drip pan. Add 1 1/2 cups wood chips or 2 wood chunks to the coals.
• Smoke the pork loin until handsomely browned and cooked through (the internal temperature will be about 155 degrees), about 1 1/2 hours. Add wood chips (about 1 1/2 cups) or chunks (1 large or 2 medium) per hour to the embers to maintain a constant flow of smoke.
• While the pork cooks, make the glaze: Place the orange juice, Cognac, brown sugar, marmalade, cinnamon and cloves in a nonreactive saucepan. Boil over high heat until syrupy and reduced by half, 10 to 15 minutes.
• In a small bowl, whisk together the cornstarch and Cointreau, then carefully whisk the slurry into the glaze. Boil for 1 minute. The glaze will thicken. Whisk in the butter, and season with salt and pepper to taste. (Makes about 1 1/4 cups.)
• Brush the glaze on the pork three times during the last 20 minutes of cooking. Reserve the remaining glaze.
• When the pork is done, transfer to a platter and let rest for 5 minutes. To serve, thinly slice the pork loin across the grain and serve with the remaining glaze on the side.