Spicy Orange Pork Chops Recipes

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.

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:

• 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:

• 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.

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.

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:

• 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.

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:

• In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients. Add pork chops, a few at a time; seal bag and toss to coat. , In a large skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, water and brown sugar; pour over chops. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.

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.

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.
• High Altitude (3500-6500 ft): In step 2, cook pork 4 to 6 minutes. In step 3, bake 45 to 50 minutes.
• Time-Saver.
• Looking for a shortcut? Use a 17- or 18-ounce can of vacuum-packed sweet potatoes, cut crosswise in half, for the fresh sweet potatoes.
• Substitution.
• Use dried cherries or raisins instead of the cranberries.
• Success.
• Follow cook times for pork carefully. Today's pork is lean and requires shorter cooking times. Overcooking pork will make it tough.

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.