PORK CHOPS WITH CITRUS GLAZE
"I first made these for my husband after we were married, and they remain one of his favorite ways to eat pork to this day." Amy Theis - Huron, South Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown pork chops in 1 tablespoon butter over medium heat. Combine the honey, lemon juice, orange juice, soy sauce and pepper; pour over pork., Cover and cook for 10-12 minutes or until a thermometer reads 160°, turning once. Remove pork chops to a serving plate; keep warm. Whisk cold butter into cooking juices until melted. Serve with pork. Garnish with orange slices.
Nutrition Facts : Calories 366 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 338mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 33g protein.
CITRUS-GLAZED PORK CHOPS
Begin your meal with sweet and citrusy Orange-Glazed Pork Chops from Athena Russell of Florence, South Carolina who loves to create recipes. "I have a passion for cooking; I've been doing it since elementary school," she writes. The chops are tender and juicy, and with a bit of Dijon and orange juice you'll have bursts of flavor in every bite.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the marmalade, orange juice, mustard, soy sauce, garlic and pepper flakes; set aside. , In a large skillet, brown pork chops in oil on both sides over medium-high heat; sprinkle with salt and pepper. Cook, uncovered, 10 minutes longer or until a thermometer reads 160°. Remove and keep warm. , Add marmalade mixture to the skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened. Spoon over pork chops.
Nutrition Facts : Calories 205 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 677mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 0 fiber), Protein 10g protein.
CITRUS-GLAZED PORK WITH FARRO
We baked our pork tenderloin with warm spices, like ground cumin and paprika, and oranges so it can absorb additional flavors while it cooks in the oven. This pairs perfectly with the hearty nuttiness of farro and gets rounded out by the sweet-tart pop of pomegranate seeds.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add the red onion; cook, stirring, until golden, 5 minutes. Add the farro, 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste and bring to a boil. Reduce the heat to medium; simmer until the farro is just tender, 25 minutes. Stir in the Brussels sprouts and cook until tender, 5 minutes. Season with salt and pepper.
- Mix the lime and orange juices with the honey. Season the pork with the cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and oranges; cook, turning the pork, until browned, 5 minutes. Flip the orange wedges; add the juice mixture.
- Transfer the skillet to the oven; bake until a thermometer inserted into the pork registers 145 degrees F, about 15 minutes. Let rest 5 minutes, then slice and drizzle with the pan juices. Serve with the oranges and farro; top with pomegranate seeds.
Nutrition Facts : Calories 440 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 74 milligrams, Sodium 638 milligrams, Carbohydrate 53 grams, Fiber 6 grams, Protein 32 grams, Sugar 16 grams
SHEET-PAN HONEY-BALSAMIC PORK CHOP DINNER
A sweet-and-savory glaze elevates the humble pork chop to weeknight staple status, especially when paired with crisp-tender broccoli and roasty sweet potatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- In large bowl, mix sweet potatoes, 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to coat. Place on pan. Bake 25 minutes.
- In same bowl, mix broccoli, remaining 1 tablespoon oil and 1/4 teaspoon of the salt. Remove pan from oven; stir or turn potatoes, and arrange broccoli on pan with potatoes. Bake 5 minutes.
- Meanwhile, season pork chops with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
- In small bowl, mix honey, mustard and vinegar. Reserve 2 tablespoons of the honey glaze.
- Remove pan from oven; add pork chops to pan. Brush pork chops with remaining honey glaze. Roast 18 to 22 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and vegetables are browned and tender.
- Spoon reserved 2 tablespoons honey glaze on pork chops. Serve pork chops with vegetables.
Nutrition Facts : Calories 470, Carbohydrate 37 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 4 g, Protein 44 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 19 g, TransFat 0 g
CITRUS-GLAZED PORK CHOPS WITH GINGERY BOK CHOY
Rich pork makes a perfect companion to tart oranges in this tasty weeknight meal. The bold, bright, citrusy sauce demands a robust cut of meat, so pick well-marbled, thick-cut pork chops with a nice fat cap. A dry rub of brown sugar creates a caramelized layer that lends depth to the pan sauce, and the gingery bok choy adds a delightful bit of freshness. This is quite a meal on its own, but you can steam some brown or white rice for a starchy side. Slice the pork to serve, and drizzle the pan sauce over everything.
Provided by Yewande Komolafe
Categories dinner, weekday, meat, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the ginger and rice vinegar. Season with salt and pepper. Set aside.
- Trim the bok choy and cut into 3- to 4-inch pieces, if large, or cut down the middle lengthwise, if using baby bok choy. Heat 1 tablespoon oil in a large (12-inch) skillet over medium-high heat. Working in batches, add the bok choy to the pan, cut-side down, if using baby bok choy, and sear on one side until golden brown, 3 to 4 minutes. Add additional oil, if necessary. Flip to cook on the other side until just tender, about 1 minute. Transfer bok choy to the ginger marinade and toss to coat. Season to taste with salt and pepper and set aside.
- Rub both sides of the pork chops with the brown sugar and season generously with salt. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Arrange chops and orange halves in the skillet, cut-side down. Sear one side of the pork (without moving it) until deep brown, 5 to 6 minutes. Flip the pork but leave the orange undisturbed. Cook on medium-low until the pork is browned on both sides and the orange halves are charred, 4 to 5 minutes. Move the orange to a serving platter and the pork to a plate.
- Add the shallots and garlic to skillet and cook until softened and starting to brown, about 3 minutes. Add all the pork chops and any accumulated juices back to the pan, overlapping if necessary. Add the orange juice and 1/4 cup water. Bring the liquid to a simmer, swirling the pan to release any bits stuck to the bottom. Cover and cook for 3 minutes, then uncover and cook until the pork is cooked through, 6 to 8 minutes. Transfer the cooked chops to a board and allow the sauce to continue cooking until reduced and sticky, 2 to 3 minutes. Remove from heat.
- Transfer the bok choy to the serving platter. Slice the pork and transfer to the platter along with any accumulated juices from the meat. Spoon the pan sauce and squeeze the caramelized orange halves over the top.
LEMON-GLAZED PORK CHOPS
This quick & easy recipe comes from the 1966 Quick & Easy Dinners cookbook by the editors of Sunset Magazine. When serving these chops, I like using the reserved half of the glaze over brown rice & peas!
Provided by Sydney Mike
Categories Lemon
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- FOR THE GLAZE ~ In a small mixing bowl, whisk together the 4 glaze ingredients, then set aside.
- FOR THE CHOPS ~ Place chops on broiler rack or pan 3 to 4 inches from heat, & broil about 4 to 5 minutes or until well browned.
- Remove from broiler & season with lemon pepper, then turn chops over & broil another 4 to 5 minutes.
- Remove from broiler & spoon half the lemon glaze over each chop (reserving half of the glaze), then top with each with a thin slice or two of lemon.
- Return to broiler & broil a final 3 to 4 minutes or until glaze bubbles & browns slightly.
Nutrition Facts : Calories 799.6, Fat 19.6, SaturatedFat 6.1, Cholesterol 137.3, Sodium 276, Carbohydrate 116.2, Fiber 1.1, Sugar 110.6, Protein 41.9
BRAISED PORK CHOPS WITH CITRUS GLAZE
Make and share this Braised Pork Chops With Citrus Glaze recipe from Food.com.
Provided by Brookelynne26
Categories Lemon
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a high sided saute pan with a lid, heat the oil over medium-high heat. Season the chops with salt and pepper and cook until golden, about 3 minutes per side.
- Scatter the onions and garlic around the chops. Nestle the rosemary sprig into the onions, sprinkle the brown sugar over top, add the broth, and top each chop with 2 slices of lemon. Reduce the heat, cover the pan, and simmer gently until almost cooked through but still pink, about 10 minutes.
- Transfer the chops to a plate and leave the onions and garlic in the pan. Briskly simmer the liquid, scraping up any caramelized bits from the bottom, until syrupy, about five minutes. Off the heat, discard the rosemary sprig and stir in the butter. Check the seasoning and serve chops topped with onions, sauce, and lemon slices.
Nutrition Facts : Calories 161.6, Fat 9.5, SaturatedFat 4.2, Cholesterol 15.3, Sodium 20.2, Carbohydrate 19.4, Fiber 1.1, Sugar 15.4, Protein 1.6
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