Pork Chops With Mandarin Oranges Recipes

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PORK CHOPS WITH MANDARIN ORANGE STUFFING



Pork Chops With Mandarin Orange Stuffing image

The mandarin orange stuffing makes this so different, plus there's a touch of brown sugar, sage and thyme in this yummy dish. I like to use a whole wheat bread for the stuffing, but that's entirely up to you.

Provided by EdsGirlAngie

Categories     Pork

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 12

4 center-cut pork chops
2 teaspoons salt, divided
1 cup chopped celery
3/4 cup chopped onion
4 tablespoons butter, melted
4 tablespoons brown sugar
6 cups bread cubes
1 egg, beaten
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 (11 ounce) can mandarin oranges, drained

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.

Nutrition Facts : Calories 575.7, Fat 26.6, SaturatedFat 12.5, Cholesterol 154.8, Sodium 1696.7, Carbohydrate 54.6, Fiber 3.7, Sugar 25.6, Protein 30

MANDARIN GLAZED PORK CHOPS



Mandarin Glazed Pork Chops image

Sometimes I will bone the chops and cut them into strips before browning. It cooks quicker and the pork is more tender. Served over rice, this has always been one of my daughters' favorite meals.

Provided by Denise in da Kitchen

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

6 thick pork chops
1 (11 ounce) can mandarin oranges
3 tablespoons brown sugar
1/2 teaspoon cinnamon
3 whole cloves
1 teaspoon salt
1 teaspoon prepared mustard
1/4 cup catsup
1 tablespoon cider vinegar

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.

MANDARIN PORK CHOPS



Mandarin Pork Chops image

These tender and juicy chops from Mary Ann Marino of Bardstown, Kentucky are perfect for a quick and easy weeknight meal. Oranges, cloves and cinnamon give them a wonderful, unique flavor.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 can (11 ounces) mandarin oranges
1 tablespoon cornstarch
5 green onions, sliced
1/4 cup packed brown sugar
1/4 cup ketchup
1 tablespoon cider vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 whole cloves
6 boneless pork loin chops (4 ounces each)
1 tablespoon butter

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.

Nutrition Facts : Calories 255 calories, Fat 8g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 384mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

ORANGE PORK CHOPS



Orange Pork Chops image

I'm constantly on the lookout for ways to "spice up" a standard dish. When I fixed these pork chops for the first time, my husband-who has a hearty appetite for down-home cooking-commented, "You can make this anytime!" We have a 5-month-old son, and he's already showing signs he'll take after his dad in the eating department. Our daughters, 6 and 8 , help me with the cooking. So it's a good thing that I have a large recipe collection!

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

6 pork loin chops (1/2 inch thick)
1 tablespoon vegetable oil
3/4 cup water
1/2 teaspoon paprika
1/2 teaspoon pepper
1-1/4 teaspoons salt, divided
1 medium orange
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
12 whole cloves
1 cup fresh orange juice

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.

Nutrition Facts :

MOJITO PORK CHOPS WITH MANDARIN ORANGE & ARUGULA SALAD



Mojito Pork Chops With Mandarin Orange & Arugula Salad image

Make and share this Mojito Pork Chops With Mandarin Orange & Arugula Salad recipe from Food.com.

Provided by soveria

Categories     Pork

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

3/4 teaspoon mint, stemmed and chopped
4 ounces mandarin oranges, drained, juice reserved
2 limes, cut in half, zested and juiced
1 shallot, peeled and thinly sliced
2 pork chops
1 tablespoon honey
4 ounces baby arugula
1/2 ounce slivered almonds
5 teaspoons olive oil, divided
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 375°F. Drain mandarin oranges and reserve juice. Zest limes, cut in half and juice. Stem and coarsely chop mint. Peel shallot and thinly slice. Pat pork chops dry and season both sides with half the lime zest and a pinch of pepper.
  • Place reserved mandarin orange juice, half the lime juice, all of the olive oil except for what is needed for the pan to cook the pork chops, honey, mint (reserve a pinch for garnish), remaining lime zest and a pinch of pepper in a large mixing bowl. Mix thoroughly; set aside 1 tablespoon dressing for each pork chop.
  • Heat 1-2 teaspoon olive oil in a pan over medium heat. Place pork chops in pan and cook until golden brown, 2-3 minutes per side. Transfer pork chops to prepared baking sheet. Pork chops will finish cooking in a later step.
  • Place baking sheet in oven and roast until pork chops reach a minimum internal temperature of 145°F, 8-10 minutes. Rest 5 minutes. While pork chops rest, make salad.
  • Stir dressing to recombine. Add arugula, mandarin oranges and shallots (to taste) to dressing. Toss to coat. Plate dish as pictured, topping pork chops with remaining dressing. Garnish salad with slivered almonds and remaining mint. Bon appétit!

Nutrition Facts : Calories 583.7, Fat 33.4, SaturatedFat 7.9, Cholesterol 137.3, Sodium 129.5, Carbohydrate 29, Fiber 4.9, Sugar 17.2, Protein 45.5

MANDARIN PORK CHOPS



Mandarin Pork Chops image

Make and share this Mandarin Pork Chops recipe from Food.com.

Provided by Doreen Randal

Categories     Pork

Yield 4 serving(s)

Number Of Ingredients 10

4 pork chops
1 tablespoon vegetable oil
1/2 cup orange juice
1/4 cup water
3 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon cornflour (I change that from cornstarch)
2 teaspoons chicken stock powder
1 (11 ounce) can mandarin oranges, drained
1 green pepper, sliced

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.

Nutrition Facts : Calories 477.3, Fat 21.8, SaturatedFat 6.5, Cholesterol 137.3, Sodium 127.7, Carbohydrate 27.1, Fiber 2.1, Sugar 21.8, Protein 42.5

PORK CHOPS WITH MANDARIN ORANGE SALSA



Pork Chops With Mandarin Orange Salsa image

A savory fruit-based salsa anchors this colorful, fruit-and vegetable-rich meal. Tender pork chops slowly marinated and baked to perfection are highlighted by the lime and orange undertones of this flavorful experience.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 5h7m

Yield 4 serving(s)

Number Of Ingredients 13

4 (4 ounce) boneless pork loin chops, raw
8 clementines (Mandarin oranges)
1/2 cup orange juice
1 tablespoon light soy sauce
1 teaspoon onion powder
2 teaspoons salt substitute seasoning
1 teaspoon chili powder
1 tablespoon cucumber, diced
4 grape tomatoes, quartered
1 tablespoon bell pepper, diced
2 lime wedges, juice only
2 cups brown rice, cooked
2 cups spinach, cooked and drained

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.

Nutrition Facts : Calories 616.7, Fat 11.1, SaturatedFat 3.4, Cholesterol 76, Sodium 338.5, Carbohydrate 95.4, Fiber 6.9, Sugar 17.8, Protein 34.5

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