PORK CHOPS WITH ORANGE SAUCE
Tangy orange flavors the marinade and sweet sauce that dress up these tender and juicy chops. Add mashed potatoes or rice and a simple side salad for a fuss-free supper. Mary Chandler - Grand Tower, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 451mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
SPICY ORANGE PORK CHOPS
Baked chops take on a new look and flavor with sweet potatoes, orange marmalade, cranberries and spices.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In medium bowl, mix marmalade, butter, cinnamon and ginger. Stir in cranberries and sweet potatoes; set aside.
- In shallow dish, mix Bisquick mix and red pepper. In another shallow dish, place soy sauce. Dip pork into soy sauce, then coat with Bisquick mixture. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown.
- Place pork in ungreased 13x9-inch (3-quart) glass baking dish. Arrange sweet potato mixture around pork. Bake 40 to 45 minutes or until sweet potatoes are tender and pork is no longer pink in center.
Nutrition Facts : Calories 540, Carbohydrate 67 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 34 g, TransFat 1 g
ORANGE-GINGER PORK CHOPS
Basting chops with this tangy sauce makes them extremely tender and savory. My family requests this dish for the terrific taste. I make it for them often because it's on the lighter side. -Lynette Randleman of Buffalo, Wyoming
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 243 calories, Fat 9g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 501mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
GRILLED PORK CHOPS WITH ORANGE GLAZE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 3h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the brine: Combine 1/2 gallon cold water, kosher salt, smoked salt, peppercorns, bay leaf, honey and tea bags in a large zip-top bag. Place the pork chops into the bag and the bag into the refrigerator. Let marinate for 2 hours. Remove the chops from the brine and pat dry with a paper towel. Discard the brine and allow the pork chops to come to room temperature, about 20 minutes.
- Prepare a grill or grill pan to medium-high heat. Place the pork chops on the grill and cook for 6 to 8 minutes per side. Remove to a plate, cover with foil and keep in a warm place while making the glaze.
- For the glaze: Combine the sesame oil, soy sauce, white wine, orange zest and juice, mirin, ginger, honey and salt and pepper in a medium saucepan over medium-high heat. Bring to a low boil and reduce the heat to low. Simmer about 10 minutes.
- Drizzle about 3 tablespoons of the glaze on each pork chop and serve immediately.
SPICY ORANGE BBQ PORK CHOPS
Funny how a half teaspoon of crushed red pepper can turn saucy and citrusy BBQ pork chops into Spicy Orange BBQ Pork Chops!
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat greased grill to medium-high heat.
- Mix first 3 ingredients until blended. Reserve half the sauce mixture.
- Grill chops 7 min. on each side or until done (145°F), brushing frequently with remaining sauce mixture.
- Remove chops from grill; let stand 3 min. before serving with the reserved sauce mixture.
Nutrition Facts : Calories 200, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g
SPICY ORANGE GRILLED PORK CHOPS WITH SALAD
How spicy is our spicy grilled pork chops dinner? Well, it does include Sriracha sauce-but it's nicely balanced by BBQ sauce and ranch dressing.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium-high heat.
- Mix barbecue sauce, juice and hot sauce. Reserve 1/4 cup mixture; set aside. Place each ear of corn on separate sheet of heavy-duty foil; spread with butter. Wrap tightly with foil; grill 5 min.
- Add chops; grill 5 min. Brush chops with half of the remaining barbecue sauce mixture. Turn chops and corn; grill 4 to 6 min. or until corn is tender and chops are done (145ºF), turning corn occasionally. Brushing chops with remaining barbecue sauce mixture.
- Remove chops and corn from grill; let stand 3 min. Meanwhile, toss salad greens with dressing.
- Serve chops with reserved barbecue sauce mixture, corn and salad.
Nutrition Facts : Calories 490, Fat 29 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g
SPICY ORANGE PORK CHOPS
I don't recall where I found this recipe, but my husband and I have really enjoyed it. It's a change from most pork chop recipes. The flavors blend so well together and the sweet potatoes are wonderful.
Provided by Bobbie
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350.
- Mix marmalade, butter, cinnamon and ginger in medium bowl.
- Stir in cranberries (cherries/raisins) and sweet potatoes, set aside. I also add about 1 to 2 T. water to this mixture.
- Mix Bisquick and red pepper.
- Dip pork into soy sauce, then coat with Bisquick mixture.
- Spray 10 inch skillet with cooking spray.
- Heat over over medium-high heat.
- Cook pork in skillet 6-8 minutes, turning once, until coating is brown.
- Place pork in ungreased rectangular baking dish, 13x9x2 inches.
- Arrange sweet potato mixture around pork - putting some of the mixture on top of each pork chop.
- Bake uncovered 40 to 45 minutes or until sweet potatoes are tender and pork is cooked through.
Nutrition Facts : Calories 525.3, Fat 17.4, SaturatedFat 7.4, Cholesterol 91.7, Sodium 916.6, Carbohydrate 65, Fiber 3.3, Sugar 37.8, Protein 28.6
PORK CHOPS WITH SPICY ORANGE GLAZE
Make and share this Pork Chops With Spicy Orange Glaze recipe from Food.com.
Provided by Londonsbk
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Rub each chop with 1/4 teaspoon oil and sprinkle with salt, pepper, and cumin. Sprinkle one side of each chop with 1/8 teaspoon sugar.
- 2. Place chops, sugared side down, in large nonstick skillet and press meat into pan. Cook, without moving, over medium heat unitl lightly browned, 6 yo 9 minutes. Turn chops, reduce heat to low, cover, and cook until center of chops registers 145 to 150 degress on instant-read thermometer, 3 to 6 minutes. Transer chops to platter, tent with foil, and let rest while making sauce.
- 3. Add remaining tablespoon oil, garlic, and pepper flakes to empty pan and cook over medium heat until gragrant, about 30 seconds. Add juice and simmer until slightly thickened, about 5 minutes. Tip accumulated juices from platter with chops into skillet, cook 1 minute, season with salt and pepper, and pour suace over chops. Serve.
Nutrition Facts : Calories 261.3, Fat 15.6, SaturatedFat 5.1, Cholesterol 75, Sodium 68.8, Carbohydrate 6.1, Fiber 0.2, Sugar 4.5, Protein 23.1
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