Stuffed Orange Glaze Pork Chops Recipes

ORANGE GLAZED PORK CHOPS WITH STUFFING

Steps:

• Stir contents of stuffing mix, water, oranges, and butter together until just moistened. Spoon mixture into a 12"x8" baking dish. Top with chops.
• Mix together marmalade and Dijon mustard. Spread on chops.
• Bake at 375 for 40 minutes or until chops are cooked through.

ORANGE-GLAZED PORK CHOPS WITH HERB STUFFING

Steps:

• Heat oven to 200°F. Place bread slices in single layer on cookie sheet. Bake about 1 hour or until dry. Coarsely crumble enough dry bread to measure 10 cups. Place in large bowl.
• Heat oven to 350°F. Melt butter in 8-inch skillet over medium heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Stir in sage, thyme, salt and pepper. Pour over bread crumbs; toss to mix. Pour broth over bread crumbs; toss to mix (mixture will be dry). Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
• Place pork chops on stuffing. Mix marmalade and lemon juice in small bowl; brush over pork. Bake 45 to 60 minutes or until pork is no longer pink in center.

ORANGE MARMALADE STOVE TOP PORK CHOPS

Steps:

• Brush chops with a little oil and sprinkle with lemon pepper.
• Heat non-stick skillet over medium high heat. Brown chops on both sides until just cooked through. Remove to platter for a minute.
• Add marmalade and cider vinegar to pan, cooking and stirring into baked bits left in pan. Boil for a couple minutes to reduce a little, stirring now and then.
• Return chops to pan and turn once to coat.

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.

ORANGE MARMALADE GLAZED STUFFED PORKCHOPS

Steps:

• 1. Preheat oven to 375 degrees. Wipe pork chops well. Make stuffing. In hot skillet add butter, cook onions and celery until tender, about 8 minutes. Add bread cubes and brown slightly. Remove from heat. Add parsley, salt, orange peel, 1 teaspoon seasoned salt and orange juice; toss mixture lightly to combine. Fill pocket of chops with stuffing. Stand chops on rib bones on rack in shallow roasting pan. Sprinkle with 1/2 teaspoon seasoned salt. Pour water to 1/2" depth in roasting pan (water should not touch rack). Cover chops and roasting pan with foil. Bake chops 1 1/2 hours. Meanwhile, make Glaze. Combine all ingredients in small saucepan, mixing well. Bring to boiling, stirring. Reduce heat and simmer, uncovered 15 minutes, stirring. Remove foil from chops and pour off water. Brush chops with some of the glaze. Bake, uncovered 30 minutes or until chops are done and brown, basting with glaze very 10 minutes. Makes 4 servings.

ORANGE-GLAZED PORK CHOPS (MCCALL'S COOKING SCHOOL)

Steps:

• Preheat oven to 375°F Wipe pork chops with damp paper towels. With a sharp utility knife, make a lengthwise cut in the fat edge of each chop, about 3 inches long, cutting through all the way to the bone, to form a pocket. Or ask your butcher to cut a pocket when purchasing the chops.
• In a large skillet, melt butter. Add celery and onion and cook, stirring occasionally, until celery is tender, about 8 minutes. Add bread cubes and cook until lightly browned, stirring constantly. Remove skillet from heat.
• Into skillet, sprinkle 3 tablespoons orange juice, the parsley, 1/2 teaspoon salt and orange peel. Toss mixture lightly to combine. Fill pockets of chops with stuffing mixture, using your finger to force stuffing towards the bone.
• Arrange chops on a rack in a 13-by-9-by-3 inch roasting pan, standing chops on rib bones. Sprinkle with remaining salt. Pour 1 1/2 cups orange juice into roasting pan (the juice should not touch the rack). Loosely cover chops and pan with foil. Bake 45 minutes.
• Meanwhile, make the glaze. In small saucepan, combine 1/2 cup orange juice, sugar, marmalade and vinegar. Stir over medium heat until mixture is smooth and comes to a boil Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally.
• Remove foil from roasting pan. Brush chops with some of the glaze. Bake, uncovered, 45 to 50 minutes, or until chops are tender and golden brown, basting with glaze every 10 minutes. Brush with remaining glaze before serving. Makes 4 servings.

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.

STUFFED ORANGE GLAZE PORK CHOPS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Stuffing:.
• In hot butter in skillet, cook onions and celery until tender, about 5 minutes.
• Add bread cubes and brown slightly.
• Remove from heat.
• Add parsley, orange rind, seasoned salt, and orange juice; toss mixture lightly to combine.
• Rinse chops with cold water and pat dry with paper towels.
• Place some stuffing between two boneless chops and then tie them together with kitchen string.
• Repeat until all chops are stuffed and tied (four bundles).
• Sprinkle chops with seasoned salt on both sides.
• Place chops on a rack in a roasting pan.
• Pour water to 1/2-inch depth in roasting pan (water should not touch rack).
• Cover roasting pan tightly with foil paper.
• Bake chops 40 minutes to one hour or until chops are no longer pink inside, depending on thickness of the chops.
• Meanwhile, make glaze:.
• Combine all glaze ingredients in a small saucepan, mixing well.
• Bring to a boil, stirring constantly.
• Reduce heat to simmer.
• Simmer gently, uncovered, for a few minutes, stirring frequently.
• Remove foil from chops and pour off water.
• Brush chops on both sides with some of the glaze.
• Bake, uncovered, for about 30 minutes or until chops are tender and browned; turning chops and basting with glaze every 10 minutes.