Pork Chops With Orange Glaze Recipes

ORANGE GLAZED PORK CHOPS

Steps:

• Remove pork chops from the refrigerator and season generously with salt and pepper. Let them sit out for 20 minutes to come to room temperature.
• In a small bowl, whisk together orange juice, brown sugar and Dijon mustard. Set aside.
• Warm oil in a large skillet over medium heat. Brown pork chops for about 4 minutes per side and check temperature with an instant read thermometer.
• Once the internal temperature in the thickest part of the meat reaches 145° F, remove from the pan onto a plate. Let rest for 3 minutes before serving.
• While meat is resting, pour out any excess oil from the pan, but do not wipe it clean. Place pan back on medium-high heat and deglaze the pan with the orange juice mixture, scraping up any browned bits. Let boil, while stirring constantly, about 2 minutes or until thickened.
• Pour a little bit of glaze over each pork chop and serve immediately.

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.

ORANGE GLAZED PORK CHOPS

Steps:

• In a small bowl, combine marmalade, sage, soy, garlic, Grand Marnier, salt and pepper.
• Pour over chops, and marinate for 30 minutes (I put the chops and marinade in ziplock bags).
• Grill the chops, reserving the marinade.
• While the chops are cooking, add the marinade to a small saucepan, bring to a boil, then remove from heat.
• To serve, spoon glaze over the pork chops and garnish with sage leaves.

ORANGE-GLAZED PORK CHOPS, ROASTED VEGETABLE MEDLEY AND ALMOND RICE PILAF

Steps:

• Heat oven to 425°F
• Line a rimmed baking sheet with parchment paper
• Dress the vegetables with olive oil, salt and pepper, and arrange on the baking sheet
• Roast veggies 18-20 minutes until tender and crispy at edges
• Douse with lemon juice and transfer to serving bowl
• For the rice, melt butter in a saucepot over medium heat
• Add nuts and spaghetti, and toast to golden
• Add rice and stir a minute more; season with salt and pepper
• Add stock, bring to a boil then stir and cover pan
• Reduce heat to a simmer and cook 15-18 minutes to tender
• Remove pot from heat and fluff rice with fork
• Meanwhile, heat a large, cast-iron skillet over medium-high heat
• Season pork chops on both sides with salt and pepper
• Add 1 turn of oil to the pan and brown chops on both sides, about 7-8 minutes turning occasionally; remove to a plate
• Add another turn of the pan of olive oil along with the shallots, garlic and thyme
• Stir 2 minutes, add stock and Worcestershire and whisk in marmalade
• Cook to thicken, about 1 minute, then add chops back in and turn to coat them in the sauce
• Simmer to thicken another minute or 2
• Serve chops and sauce with vegetables and rice alongside

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.

PORK CHOPS WITH ORANGE MARMALADE GLAZE

Steps:

• Pre-heat the pressure cooker using the BROWN OR SAUTE setting. Season the pork chops with salt and freshly ground black pepper. Add the oil and brown the pork chops on both sides. Remove the browned chops and set aside.
• Add the onion to the cooker and saute until the onion starts to brown and soften - about 8 minutes. Add the chicken stock and stir, scraping up any brown bits on the bottom of cooker. Add the carrots, water chestnuts, orange slices and 1/2 cup of orange juice into the cooker. Stir to combine, pushing the sliced down into the liquid. Return the browned pork chops to the cooker, placing them on top of the vegetables and liquid. Turn the cooker off.
• In a small bowl whisk together orange marmalade, soy sauce, honey, and two tablespoons of orange juice. Spoon half of this mixture onto the pork chops and reserve the other half to add to the sauce at the end. Lock the lid in place.
• Pressure Cook on High for 4 minutes.
• Let the pressure drop Naturally and carefully remove the lid. Transfer the pork chops and vegetables to a platter and cover loosely with foil. Reserve half a cup of the braising liquid from the pressure cooker and discard the rest. Return the pressure cooker to the BROWN OR SAUTE setting. Add reserved braising liquid, sugar snap peas and reserved orange marmalade mixture. Bring the sauce to a boil and simmer until it thickens - about 3 minutes. Serve the pork chops and vegetables over rice, pouring the sauce evenly over the top.

PORK CHOPS WITH ORANGE SOY GLAZE AND UDON NOODLES

Steps:

• Heat peanut oil in a large skillet over medium-high heat. Season both sides of pork with salt and black pepper. Add pork to the skillet and cook 2 minutes per side, until golden brown.
• In a medium bowl, using a spoon, combine orange marmalade, broth, soy sauce, and sesame oil. Mix well and add to the pork in the pan. Bring to a simmer for 5 minutes, or until pork is cooked through and sauce thickens and reduces. Arrange noodles on a serving platter. Top with pork chops and sauce. Garnish with scallions just before serving.

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.

GRILLED CHICKEN AND PORK WITH ORANGE-CUMIN GLAZE

Steps:

• Puree first 6 ingredients in processor until smooth. Transfer to bowl.
• Prepare barbecue (medium heat); brush grill rack with oil. Set aside 3 cups glaze for serving. Grill chicken 6 minutes per side. Brush with some of remaining glaze. Continue grilling until chicken is cooked through, turning occasionally and brushing frequently with more glaze, about 25 minutes longer. Transfer chicken to platter; tent with foil to keep warm. Grill pork about 3 minutes per side. Brush with some glaze. Continue grilling until thermometer inserted into center of chop registers 145°F to 150°F, turning occasionally and brushing frequently with more glaze, about 12 minutes longer. Arrange pork on platter. Bring 3 cups reserved glaze to simmer. Serve chicken and pork, passing glaze separately.

PORK CHOPS WITH ORANGE-GINGER GLAZE

Steps:

• Pat chops dry with paper towels and season with salt and pepper.
• Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking.
• Add chops and cook until well browned, about 4 minutes per side.
• Transfer chops to a plate.
• Add remaining oil and onion to skillet and cook until lightly browned, about 3 minutes.
• Stir in ginger and cook until fragrant, about 30 seconds.
• Stir in juice, zest, broth, sugar and hot sauce, scraping up any browned bits from bottom of pan.
• Cook until sauce thickens slightly, about 3 minutes.
• Return chops and any accumulated juices to skillet.
• Simmer, turning once or twice, until sauce glazes chops and meat registers 145 degrees, 3 to 5 minutes.
• Transfer chops to platter.
• Off heat, whisk butter into glaze and season with salt and pepper.
• Spoon glaze over chops and serve.

PORK CHOPS WITH ORANGE GLAZE

Steps:

• Cut and discard most of the fat from the pork chops. Spray the room-temperature skillet with cooking spray, and heat over medium heat 1 to 2 minutes. Sprinkle salt and pepper over both sides of pork chops. Cook them in hot skillet about 5 minutes, turning once, until light brown. Remove the skillet from the heat.
• Add the orange juice, wine, and tarragon to the skillet. Heat to boiling over high heat. Once the mixture is boiling, reduce heat just enough so the mixture bubbles gently. Cover and cook 10 to 15 minutes, stirring occasionally, until pork is slightly pink when you cut a small slit near the bone.
• While the pork chops are cooking, mix the cornstarch and water.
• When the pork chops are done, remove from the skillet to a serving platter. Cover with aluminum foil or lid to keep warm. Stir cornstarch mixture into orange juice mixture in skillet. Cook over medium heat, stirring constantly until the mixture thickens and boils. Continue boiling 1 minute, stirring constantly. Pour over the pork chops and wait 5 minutes until serving. Enjoy!