Pork Chops In Orange Chile Sauce Recipes

Steps:

• Combine paprika and pepper; rub over both sides of pork chops. Brown chops in a large nonstick skillet coated with cooking spray., Combine the orange juice, sugar, cloves and orange zest; pour over pork. Cover and simmer for 4-5 minutes or until a thermometer reads 145°. Remove chops and keep warm., In a small bowl, combine flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard cloves. Serve sauce with pork chops.

Steps:

• Place the pork chops in a greased 9-in. square baking dish. Top with the onion, green pepper and chili sauce. Cover and bake at 350° for 20-30 minutes or until meat juices run clear.

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.

Steps:

• In a small bowl, combine sugar and cornstarch. Stir in the orange juice, ginger, soy sauce and orange zest until blended; set aside. , In a nonstick skillet or wok lightly coated with cooking spray, stir-fry the pork for 4-5 minutes or until no longer pink; remove and keep warm. Add carrots and celery; stir-fry for 2-3 minutes or until crisp-tender. , Stir orange juice mixture; add to vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Stir in cashews.

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:

• To prepare marinade, begin by first toasting the chiles in a hot skillet for a minute or so until they begin to emit a peppery fragrance. Cast iron works best.
• Remove tops from peppers and split into 2 or 3 large pieces. If you want a milder sauce, discard the seeds. Place the pieces in a cup of boiling water for 20 minutes to soften.
• Loosely drain water and place chiles in a blender with the garlic, salt, pepper, brown sugar, orange zest, orange segments, orange juice concentrate, and broth. Blend into a pureé.
• Place the marinade in a resealable bag or container. Add the chops and marinade in the ice box for 8 to 24 hours. Longer really is better.
• To prepare the chops, remove chops from marinade and lightly pat dry. Reserve marinade for the sauce.
• Heat skillet until hot but not smoking. Add a little oil to coat the pan. Cook pork chops for 1 to 2 minutes on each side to get a nice brown sear. Reduce the heat to medium and add in the resrved marinade. Cook for 15 to 20 minutes until the chops are tender.
• Remove chops from pan and place on plate and tent to keep hot. If you would like a thicker more intensely flavored sauce, reduce heat a small amount and cook down for a few minutes.

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:

• Combine paprika and pepper, rub over both sides of pork chops.
• In a large nonstick skillet, brown chops over medium heat.
• Combine the orange juice, sugar, cloves and orange peel; pour over pork. Cover and simmer for 18-22 minutes or until meat juices run clear.
• Remove chops and keep warm. In a small bowl, combine flour and water until smooth.
• Stir into cooking juices.
• Bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Discard cloves.
• Serve sauce over pork chops.

Steps:

• Wash pork chops and pat dry.
• Season with salt and pepper to taste.
• In a large skillet heat the olive oil and add pork chops.
• Brown well, turning once or twice.
• While meat is browning, mix together remaining ingredients.
• Transfer meat to the crockpot.
• Pour the orange juice mixture into the skillet and stir quickly to deglaze pan.
• Continue to stir until mixture is thoroughly blended.
• Pour mixture over meat, cover and cook on low for 6 hours.
• Remove pork chops from broth, cut orange slices to the center, twist and arrange a slice on each of the chops.
• Serve on a bed of jasmine rice.

Steps:

• In a microwave-safe bowl, combine cornstarch and orange juice until smooth. Drain oranges, reserving juice; set oranges aside. Stir reserved juice into cornstarch mixture; add onion and green pepper. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring twice. Stir in oranges; set aside and keep warm., In a large resealable plastic bag, combine the flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a large nonstick skillet, cook pork in oil over medium heat until a thermometer reads 160°. Serve with orange sauce.