Best 7 Orange And Rosemary Brined Pork Chops With Applesauce Recipes

ORANGE-AND-ROSEMARY-BRINED PORK CHOPS WITH APPLESAUCE

Steps:

• Combine sugar, salt, bay leaves, orange zest, peppercorns, rosemary, and 4 cups water in a medium saucepan. Bring to a boil, stirring until sugar and salt are dissolved. Reduce to a simmer and cook 1 minute. Remove from heat; let cool completely. Pour over pork chops in a 9-by-13-inch baking dish. Cover and refrigerate, turning once, at least 4 hours and up to overnight.
• Remove pork from brine; discard brine. Pat chops dry; let stand 15 minutes. Heat a large cast-iron or other heavy skillet over medium-high heat. Add oil and swirl to coat. Add pork, working in batches, if necessary, and cook until bottoms are deep golden brown, about 5 minutes. Turn and cook until a thermometer inserted into thickest part of chops (without touching bone) registers 138 degrees, about 3 minutes more. Let rest 5 minutes. Garnish with parsley and serve with applesauce.

ORANGE ROSEMARY PORK CHOP

Steps:

• Season pork chops with rosemary, salt and pepper.
• Heat oil in large skillet over medium-high heat.
• Add chops and cook until browned and cooked through, about 5 minutres per side.
• Remove to a serving platter and cover to keep warm.
• Add onion and garlic to the pan; saute until soft.
• Add broth and orange juice, scraping to remove any browned bits from the bottom of the pan.
• Boil until liquid is reduced by half, about 3 minutes.
• Pour over pork chops and serve over rice.

APPLESAUCE PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat; cook and stir onion and apple slices in the melted butter until tender, about 5 minutes. Transfer onion and apple to a bowl.
• Place pork chops in the same skillet; cook over medium heat until pork chops are browned on both sides, about 5 minutes per side.
• Mix applesauce, brown sugar, mustard, and cinnamon into onion and apple mixture.
• Place pork chops in a 9x9-inch baking dish; season with salt and black pepper. Spoon applesauce mixture over pork chops; cover dish.
• Bake in the preheated oven until pork chops are no longer pink in the center, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK CHOPS WITH APPLE-ORANGE SAUCE

Steps:

• Melt butter with oil in heavy skillet over medium-high heat. Add apples and saute until tender and golden, about 10 minutes.
• Add liqueur and bring to boil. Add broth, 2 tablespoons parsley, honey and orange peel. Simmer until liquid is slightly thickened, about 5 minutes.
• Remove sauce from heat. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate).
• Position rack 6-inches from heat source and preheat broiler. Sprinkle pork with salt and pepper. Arrange on baking sheet or broiler pan. Broil until pork is no longer pink inside, about 7 minutes per side. Transfer pork to plates.
• Bring sauce to simmer. Spoon over pork. Sprinkle with remaining 2 tablespoons parsley and serve.

ORANGE-AND-HONEY GLAZED PORK CHOPS

Steps:

• In a bowl, whisk together orange zest and juice, vinegar, honey, and 1/4 teaspoon pepper. Place pork, orange wedges, and rosemary in a shallow dish or zip-top bag and coat with marinade. Refrigerate pork at least 2 hours or up to overnight.
• Remove pork, orange wedges, and rosemary from marinade; transfer pork and oranges to a wire rack set on a foil-lined rimmed baking sheet. Season pork with salt and pepper. Transfer marinade to a small saucepan, simmer over medium until reduced by half, about 5 minutes.
• Heat broiler, with rack in upper third of oven. Broil pork and oranges 3 minutes, then flip pork, brush with reduced marinade, and add rosemary. Broil until pork is lightly charred and cooked through, 5 to 7 minutes. Brush with more reduced marinade and serve.

ORANGE-BRINED PORK CHOPS WITH HERB RUB

Steps:

• In large nonmetal bowl, combine all brine ingredients; mix well. Add pork chops. Cover bowl; refrigerate 6 to 8 hours to marinate. In small bowl, combine all remaining ingredients; mix well. Set aside.
• Heat grill. Remove pork chops from brine; discard brine. Pat pork chops dry with paper towels. Rub brown sugar-herb mixture into both sides of pork chops.
• When ready to grill, place pork chops on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 20 to 25 minutes or until no longer pink in center, turning once.

PORK CHOPS WITH ORANGE ROSEMARY SAUCE

Steps:

• Pound chops to 1/4-inch thickness. Combine panko crumbs, rosemary and zest in shallow bowl. Mix mayo and mustard until blended; brush onto both sides of chops. Dip chops, 1 at a time, in panko mixture, turning to evenly coat both sides of each chop. Discard any remaining panko mixture.
• Melt 1 Tbsp. butter with 1 Tbsp. oil in large skillet on medium heat. Add 2 chops; cook 5 min. on each side or until done (145ºF). Remove from skillet; cover to keep warm. Repeat with remaining butter, oil and chops. Wipe skillet clean with paper towel.
• Cook dressing and orange juice in skillet on medium-high heat 5 min. or until slightly reduced, stirring occasionally. Spoon over chops.