Pork With Chiles And Orange Sauce Recipes

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:

• Divide pork between 2 resealable plastic bags.
• Pour 1 cup orange juice and 1 teaspoon salt into each bag and seal.
• Turn to coat.
• Chill at least 3 hours, turning often.
• Melt butter in large saucepan over medium-high heat.
• Add shallots; saute until soft but not browned, about 2 minutes.
• Add wine; boil until reduced to glaze, about 10 minutes.
• Add 4 cups orange juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be prepared a day in advance and stored in refrigerator.).
• Prepare barbecue (medium-high heat).
• Drain pork; pat dry.
• Grill to desired doneness, turning often, about 18 minutes for medium.
• Transfer to work surface; tent with foil and let stand for 5 minutes.
• Meanwhile, bring sauce to simmer, mix in cilantro, chives and chipotle chiles.
• Slice pork.
• Serve with sauce.

Steps:

• Heat oven to 450 degrees or heat broiler, adjusting rack so that it is about 4 inches from heat source. Put an ovenproof skillet large enough to hold pork in one layer on stove top and turn heat to high. Sprinkle meat with salt and pepper. Brown meat quickly on both sides, then transfer skillet to oven or broiler.
• Meanwhile, combine orange juice, cayenne, cumin and shallots in a small saucepan and turn heat to medium. Cook, stirring, until it reduces to about 1/3 cup; taste and add salt as necessary, a touch more cayenne and cumin if you like, and some vinegar or lemon juice if sauce lacks acidity.
• If broiling, turn meat once; if roasting, don't bother. When meat is firm but not tough and a little pink in center (about 10 minutes if broiling, 15 if roasting), remove it to a platter. Combine orange rind with parsley. Spoon sauce over meat, then top with orange rind-parsley mixture. Serve.

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:

• 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.