Best 9 Orange Pork Chops For Recipes

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Indulge in the tantalizing flavors of tender pork chops, artfully paired with the vibrant zest of oranges in this culinary masterpiece. This versatile dish offers a delightful fusion of sweet and savory, perfect for any palate. Whether you prefer the simplicity of pan-seared pork chops or the delectable richness of oven-baked chops, this article has a recipe to suit your taste. Prepare to embark on a tastebud adventure as we explore the diverse culinary creations that await you, ranging from classic orange pork chops to tantalizing slow cooker variations.

Here are our top 9 tried and tested recipes!

ORANGE GLAZED PORK CHOPS



Orange Glazed Pork Chops image

Orange Glazed Pork Chops with only five ingredients are ready in minutes and make a delicious dinner on a weeknight or weekend.

Provided by Cathy

Categories     Main Course

Number Of Ingredients 6

1.5 lbs boneless pork chops, 3/4" thick
salt and pepper
2 tbsp vegetable oil
3/4 cup fresh orange juice, strained to remove pulp
3/4 cup packed light brown sugar
1 tbsp Dijon mustard

Steps:

  • Remove pork chops from the refrigerator and season generously with salt and pepper. Let them sit out for 20 minutes to come to room temperature.
  • In a small bowl, whisk together orange juice, brown sugar and Dijon mustard. Set aside.
  • Warm oil in a large skillet over medium heat. Brown pork chops for about 4 minutes per side and check temperature with an instant read thermometer.
  • Once the internal temperature in the thickest part of the meat reaches 145° F, remove from the pan onto a plate. Let rest for 3 minutes before serving.
  • While meat is resting, pour out any excess oil from the pan, but do not wipe it clean. Place pan back on medium-high heat and deglaze the pan with the orange juice mixture, scraping up any browned bits. Let boil, while stirring constantly, about 2 minutes or until thickened.
  • Pour a little bit of glaze over each pork chop and serve immediately.

Nutrition Facts : Calories 372 kcal, Carbohydrate 32.2 g, Protein 35 g, Fat 10 g, SaturatedFat 2.8 g, Cholesterol 98 mg, Sodium 209 mg, Fiber 0.1 g, Sugar 30.3 g, UnsaturatedFat 3.1 g, ServingSize 1 serving

ORANGE PORK CHOPS



Orange Pork Chops image

Make and share this Orange Pork Chops recipe from Food.com.

Provided by foxysnana

Categories     Oranges

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

4 pork chops (I prefer boneless center loin chops)
3/4 cup water
1/2 teaspoon paprika
1/4 teaspoon pepper
salt
1 medium orange
1 cup orange juice
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
12 whole cloves
1/4 teaspoon salt

Steps:

  • In greased skillet, over high heat, cook pork chops until well browned on both sides.
  • Add next 3 ingredients and 1 tsp salt; heat to boiling.
  • Reduce heat to low; cover; simmer about 35 minutes, turning once.
  • Meanwhile, prepare orange sauce: grate 1 T.
  • peel from stem end of orange; then from other end, cut 4 thin slices; set aside.
  • In saucepan over medium-high heat, cook orange peel, orange juice, sugar, cornstarch, cinnamon, cloves and salt until thickened, stirring.
  • Add orange slices; cover; remove from heat and keep warm.
  • To serve, top pork chops with orange sauce.
  • Use orange slices as a garnish.

CHIPOTLE ORANGE GLAZED PORK CHOPS



Chipotle Orange Glazed Pork Chops image

Provided by Ellie Krieger

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons maple syrup
2 tablespoons orange juice concentrate
1 teaspoon finely chopped seeded chipotle with 1/2 teaspoon adobo
4 (3/4-inch thick) center cut pork loin chops (about 8 ounces each)
1/2 teaspoons salt

Steps:

  • In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
  • Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.

Nutrition Facts : Calories 270 calorie, Fat 9 grams, SaturatedFat 3.5 grams, Cholesterol 90 milligrams, Sodium 390 milligrams, Carbohydrate 10 grams, Fiber 0 grams, Protein 34 grams

ORANGE PORK



Orange Pork image

Quick, easy and tasty - we double the sauce and pour over baked potatoes and steamed broccoli.

Provided by FIREBALL2000

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
1 pound boneless pork chops
⅔ cup orange juice
¼ cup soy sauce
1 ½ tablespoons white sugar
2 teaspoons water
1 teaspoon cornstarch

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.

Nutrition Facts : Calories 77.9 calories, Carbohydrate 10.8 g, Fat 3.5 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 902.4 mg, Sugar 8.4 g

GARLIC ORANGE PORK CHOPS



Garlic Orange Pork Chops image

Categories     Braise     Quick & Easy     Wheat/Gluten-Free     Lemon     Orange     Pork Chop     White Wine     Gourmet

Yield Serves 2

Number Of Ingredients 6

four 1/2-inch-thick pork chops
1 tablespoon vegetable oil
1 large garlic clove, minced
1/2 cup fresh orange juice
1/4 cup dry white wine
1 to 2 tablespoons fresh lemon juice

Steps:

  • Pat pork dry and season with salt and pepper. In a skillet heat oil over moderately high heat until hot but not smoking and brown chops until golden. Add garlic, orange juice, wine, and lemon juice and simmer, covered partially, until pork is tender, 10 to 15 minutes.

ORANGE-GLAZED PORK CHOPS



Orange-Glazed Pork Chops image

"This recipe from my niece is not only a snap to prepare, it's delicious, too," says field editor Nila Towler of Baird, Texas. A sweet orange glaze perks up these tender pork chops, and there's plenty of sauce to flavor the accompanying rice as well.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 7

2 boneless pork loin chops (1/2 inch thick)
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup packed brown sugar
1/2 cup thawed orange juice concentrate
Hot cooked rice

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.

Nutrition Facts :

SQUIRT-OF-ORANGE PORK CHOPS



Squirt-Of-Orange Pork Chops image

A splash of juice and an orange marmalade brush-on gives these garlicky chops a burst of flavor. For an extra-special treat, use blood oranges in place of the regular ones.

Provided by Crafty Lady 13

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 large orange
4 boneless pork loin steaks, cut 1 inch thick
1/2 teaspoon garlic pepper seasoning
1/4 teaspoon salt
1/4 cup orange marmalade
2 teaspoons fresh rosemary, chopped

Steps:

  • Cut orange in half. Cut one half of the orange into 4 wedges; set wedges aside. Squeeze juice from remaining orange half. Remove 1 Tablespoon of the juice and brush on both sides of each chop. Sprinkle chops with garlic-pepper seasoning and salt. In a small bowl combine remaining orange juice, orange marmalade, and the chopped rosemary; set aside.
  • Preheat broiler. Place chops on unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 5 to 6 minutes. Turn and cook for an addition 5 to 6 minutes, brushing with orange marmalade mixture for the last 2 to 3 minutes of broiling. Chops are done when pork juices run clear or a meat thermometer inserted into center of chop registers 160 degrees.
  • Serve orange wedges with chops. If desired, garnish with rosemary sprig. If desired, squeeze juice from orange wedges over chops.

Nutrition Facts : Calories 71.3, Fat 0.1, Sodium 156.6, Carbohydrate 18.7, Fiber 1.3, Sugar 16.3, Protein 0.5

BLOOD-ORANGE-MARINATED PORK CHOPS



Blood-Orange-Marinated Pork Chops image

Sweet, crimson blood-orange juice goes into the marinade for the chops and into a tangy quick-cooking sauce for them, too. Scoring the pork with a knife before cooking helps the juice's flavor infuse the meat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

Four center-cut bone-in loin pork chops, about 1-inch thick
1 1/2 cups freshly squeezed blood-orange juice
6 tablespoons extra-virgin olive oil
4 sprigs fresh thyme, leaves removed
1 teaspoon chopped fresh rosemary
Coarse salt and freshly ground pepper
Buttered Green Beans, optional
Sauteed Baby Spinach, optional

Steps:

  • Using a sharp knife, score pork chops in a crosshatch pattern on both sides. Place in a baking dish just large enough to hold a single layer. In a small, nonreactive bowl, stir together 1 cup juice, 1/4 cup oil, thyme leaves, and rosemary; pour over pork chops to coat. Cover with plastic wrap, and let marinate refrigerated at least 4 hours or up to overnight.
  • Remove pork chops from marinade and pat dry; discard marinade. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Season pork chops with salt and pepper. Transfer to skillet, and cook, turning once, until lightly browned, about 6 minutes per side. Reduce heat to medium; add remaining 1/2 cup blood orange juice. Cover, and cook until pork is cooked through, about 5 minutes. Serve immediately with green beans and spinach, if desired.

ORANGE-SAGE PORK CHOPS



Orange-Sage Pork Chops image

This 'pork chop pick me up' adds a bright splash of citrus and warm sage to your weeknight dinner! We can all use a little spice!

Provided by I Can't Believe its Not Butter!

Categories     Trusted Brands: Recipes and Tips     I Can't Believe It's Not Butter!®

Time 25m

Yield 4

Number Of Ingredients 6

4 (5 ounce) boneless center-cut pork chops, 1/2-inch thick
¼ teaspoon salt
¼ teaspoon cracked black pepper
2 tablespoons I Can't Believe It's Not Butter!® Spread, divided
1 large orange
1 tablespoon chopped fresh sage leaves

Steps:

  • Season chops with salt and cracked black pepper. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook chops, turning once, until done, about 8 minutes. Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from orange. Remove chops to serving platter and keep warm.
  • Melt remaining 1 tablespoon Spread in same skillet over medium-high heat. Add orange juice and bring to a boil, scraping brown bits from bottom of pan. Boil 1 minute or until mixture reduces slightly. Remove from heat and stir in sage and orange peel. Drizzle over chops.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 5.6 g, Cholesterol 45.1 mg, Fat 9.4 g, Fiber 1.1 g, Protein 18.4 g, SaturatedFat 2.9 g, Sodium 216.4 mg, Sugar 4.3 g

Tips for Making Orange Pork Chops:

  • Choose thick, bone-in pork chops for best flavor and juiciness.
  • Use a sharp knife to score the pork chops before cooking to help the marinade penetrate.
  • Make the marinade ahead of time to allow the flavors to develop.
  • Cook the pork chops over medium heat to prevent them from drying out.
  • Baste the pork chops with the marinade while they are cooking to keep them moist.
  • Serve the pork chops with your favorite sides, such as rice, mashed potatoes, or roasted vegetables.

Conclusion:

Orange Pork Chops are a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet and savory flavors is sure to please everyone at the table. With a few simple tips, you can make sure your Orange Pork Chops turn out perfect every time.

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