Pork Chops A Lorange Recipes

ORANGE-SAGE PORK CHOPS

Steps:

• Season chops with salt and cracked black pepper. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook chops, turning once, until done, about 8 minutes. Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from orange. Remove chops to serving platter and keep warm.
• Melt remaining 1 tablespoon Spread in same skillet over medium-high heat. Add orange juice and bring to a boil, scraping brown bits from bottom of pan. Boil 1 minute or until mixture reduces slightly. Remove from heat and stir in sage and orange peel. Drizzle over chops.

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.

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.

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.

PORK CHOPS A L'ORANGE

Steps:

• Trim excess fat from chops.
• Combine flour, seasoning salt, curry, paprika, salt and pepper.
• Save 1 t of this mixture [and set aside for later].
• Coat chops evenly in remaining flour mixture.
• Brown chops in vegetable oil in fry pan.
• Add orange juice and cloves.
• Simmer covered 45 minutes or until tender, turning chops and orange slices to serving platter.
• Blend reserved flour into 2 T cold water.
• Pour slowly into frying pan, stirring constantly.
• Cook and stir until smoothly thickened.
• Spoon sauce over chops.

ORANGE PORK CHOPS

Steps:

• In greased skillet, over high heat, cook pork chops until well browned on both sides.
• Add next 3 ingredients and 1 tsp salt; heat to boiling.
• Reduce heat to low; cover; simmer about 35 minutes, turning once.
• Meanwhile, prepare orange sauce: grate 1 T.
• peel from stem end of orange; then from other end, cut 4 thin slices; set aside.
• In saucepan over medium-high heat, cook orange peel, orange juice, sugar, cornstarch, cinnamon, cloves and salt until thickened, stirring.
• Add orange slices; cover; remove from heat and keep warm.
• To serve, top pork chops with orange sauce.
• Use orange slices as a garnish.

PORK CHOPS A L'ORANGE

Steps:

• In skillet, on medium heat, fry chops in butter till light brown on each side.
• Combine all other ingredients in a bowl.
• Pour over chops.
• Cover and reduce heat to lowest setting.
• Cook 35-45 minutes.
• Serve over rice.

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.

ROAST PORK CHOPS WITH FENNEL-ORANGE COMPOTE

Steps:

• Sprinkle the pork chops with salt and pepper to taste and marinate them on a plate with 2 tablespoons of the olive oil and the lemon juice. Preheat the oven to 500°F.
• Trim the fennel, reserving some of the dill-like fronds. Cut the fennel, oranges, and onion into 1/8- to 1/4-inch-thick slices.
• Put the remaining olive oil in an 8-inch skillet or a saucepan that is at least 4 inches deep. Put half the fennel in the skillet, then top with half the orange, the onion, and the rosemary. Sprinkle with salt and pepper, then top with the remaining fennel and orange. Pour in the orange juice and add more salt and pepper.
• Bring to a boil on top of the stove and cook over fairly lively heat, pressing the solids down into the liquid from time to time. When the mixture is no longer swimming in juice but not yet dry about 20 minutes it is done. Hold it at minimum heat while you finish the pork chops.
• Just before you judge the compote to be done, heat an ovenproof skillet over high heat for 3 or 4 minutes. Add the pork chops with their marinade and immediately transfer the skillet to the oven (if you have a powerful vent, you can pan-grill the chops on top of the stove). Roast for 2 minutes, then turn and roast for another 2 to 3 minutes, or until the chops are done.
• Serve the chops on a bed of the compote. Mince the reserved fennel fronds and use as a garnish.
• Substitute grapefruit for the oranges or add the juice of a lemon or a lime to the mix.
• Vary the herb. Classic Western European herbs like rosemary, thyme, tarragon, and parsley are all naturals, but cilantro or finely minced lemongrass also add nice touches.
• Add finely minced peeled fresh ginger along with some garlic and soy sauce. A teaspoon or so of sesame oil finishes the compote nicely. Substitute peanut oil for the olive oil if you have it, or use a neutral oil like canola.
• Any meat, like steak, can be cooked like the pork. Grilled chicken, on or off the bone, works well, as does sautéed duck breast. You can also make the dish with fish: Try roasted delicate fillets, like cod or red snapper; or grilled shrimp; or swordfish, tuna, or salmon steaks.