Orange Baked Pork Chops Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork chops in a 9x13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over the chops. Cover with foil and bake for 1 hour.

Steps:

• In a large saucepan, cook ginger and garlic in oil for 1 minute; remove from the heat. Stir in the sherry or broth, honey, soy sauce, sesame seeds, orange zest and hot pepper sauce. Pour 1/2 cup into a small bowl; set aside. Pour remaining marinade into a large bowl; add pork chops. Turn to coat; cover and refrigerate for at least 1 hour., Meanwhile, in a small saucepan, combine cornstarch and water until smooth; add reserved marinade. Bring to a boil; cook and stir for 1 minute or until thickened., Drain and discard marinade from pork. On a lightly oiled grill rack, grill chops, covered, over medium heat for 4-5 minutes on each side; basting occasionally with sauce or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with remaining sauce.

Steps:

• Combine flour, seasoning salt, paprika and pepper. Reserve 1 teaspoon of mixture and coat pork chops with remaining. Heat oil in skillet, then brown the chops. Add the orange juice and cloves to skillet. Cover and simmer for 30 minutes, or until tender, turning occasionally.
• When tender add orange slices and cook 5 minutes longer. Remove the chops and orange slices from skillet. Remove cloves and discard. Blend the reserved flour mixture with the cold water and pour slowly into the skillet, stirring constantly. Cook until sauce thickens slightly. Put pork chops, oranges, and cooled sauce into a freezer bag and freeze.
• On cooking day, thaw completely. Place pork chops in a baking dish and pour sauce over them. Place oraange slices around dish. Cover dish and place in 250 F oven for about 40 minutes, or ubtil sauce is bubbly and chops are warmed through.

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.

Steps:

• Coat pork chops in seasoned flour.
• Heat butter in large frying pan and brown chops well on both sides.
• Arrange in casserole dish.
• Combine sugar, ginger, grated rind and the juice of the oranges and pour over chops.
• Cover and bake at 180º for 45-50 minutes.
• Turn during cooking and add water if necessary.
• NB:- I like to serve these with rice but it is also nice served with salad, coleslaw or winter veggies.

Steps:

• Preheat oven to 350°. In a large skillet, brown pork chops in oil on both sides. Sprinkle rice into a greased 9-in. square baking dish. Add juice; arrange chops over rice. Sprinkle with salt and pepper. Pour soup over chops., Cover and bake 25-30 minutes or until a thermometer reads 145° and rice is tender. Let meat stand 5 minutes before serving.

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.

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.

Steps:

• rub the chops on both sides with salt and pepper.
• dredge in flour shaking off the excess flour.
• heat butter in a large frying pan
• over high heat brown the chops on both sides.
• transfer the chops to a baking dish.
• peel the orange and and then cut into slices.
• top each chop with with one or 2 orange slices.
• pour the orange juice over the meat and the rest of the orange slices.
• cover the baking dish with tin foil and bake in a 350 degree pre-heated oven for about 1 hour or until tender.
• serve on a bed or watercress.

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Toss the potatoes, oil, garlic and thyme on a shallow roasting tray and mix will with your hands to coat in the oil. Season well. Roast for 25 mins until the potatoes are just turning tender when pierced with a knife.
• Whisk the honey and mustard together in a small bowl. Season the pork chops with salt and pepper, then brush with half the marinade. Nestle into the potatoes on the tray, and bake for another 10 mins before turning the chops and spooning over the remaining glaze. Continue to bake for 10 more mins until cooked through.

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.