Best 9 Orange Spiced Pork Chops Recipes

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Tantalize your taste buds with our delectable Orange Spiced Pork Chops, a symphony of flavors that will leave you craving for more. Succulent pork chops are lovingly seasoned with a tantalizing blend of aromatic spices, then nestled amidst a vibrant orange sauce that bursts with citrusy goodness. This culinary masterpiece is sure to steal the show at any dinner table, leaving your family and friends begging for seconds.

In addition to this main course marvel, our article offers a delightful selection of complementary recipes that will elevate your dining experience to new heights. Indulge in the tangy and refreshing Orange-Spiced Pork Chops with Roasted Vegetables, where tender pork chops join forces with a medley of roasted vegetables, all basking in the glory of a zesty orange-spiced sauce. For a side dish that packs a punch, try our Orange-Spiced Pork Chops with Quinoa Pilaf, a vibrant and flavorful combination that will tantalize your taste buds. And for those craving a sweet ending, our Orange-Spiced Pork Chops with Orange-Scented Rice Pudding will satisfy your sweet tooth with its creamy, citrus-infused goodness.

Let's cook with our recipes!

ORANGE SPICED PORK CHOPS



Orange Spiced Pork Chops image

Simple & fast to prepare. You may vary the spice & fruit combo to your liking. I originally got the basic recipe from Quick Cooking Magazine.

Provided by HeatherFeather

Categories     Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 -6 pork chops, bone in (about 1/2-inch thick)
2 teaspoons vegetable oil, to taste
1 (11 ounce) can mandarin oranges, drained
1/2 teaspoon ground cloves
fresh ground pepper, to taste
salt, to taste

Steps:

  • In a large skillet, heat oil on medium heat and brown pork chops briefly on both sides (maye 1-2 minutes per side); Do not overcook at this point or they will get tough!
  • Pour oranges on top and sprinkle with cloves and some black pepper & salt to taste.
  • Cover and simmer over low heat until pork chops are cooked through (about 15 min for 4, 25-30 min for 6 ,approx).
  • Cooking time will vary depending upon the size and meatiness of your chops- check early for doneness.
  • Variation: You may substitute a different spice & fruit combo such as canned peach slices with allspice, apricots with nutmeg, pineapple with cloves.
  • You may also substitute skinless boneless chicken breasts for the pork, but the cooking time may be less as chicken dries out quickly.

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

SPICY ORANGE PORK CHOPS



Spicy Orange Pork Chops image

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

2/3 cup orange marmalade
2 tablespoons butter or margarine, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 tablespoons dried cranberries
2 medium dark-orange sweet potatoes, peeled, cut into 1/2-inch slices
3/4 cup Original Bisquick™ mix
1/4 teaspoon ground red pepper (cayenne)
2 tablespoons soy sauce or water
4 boneless pork loin chops, 1/2 inch thick (1 lb)

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

PORK CHOPS WITH ORANGE SAUCE



Pork Chops with Orange Sauce image

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

1 cup orange juice
1/2 cup unsweetened pineapple juice
1/4 cup reduced-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
1/2 teaspoon grated orange zest
1/4 teaspoon pepper
4 bone-in pork loin chops (7 ounces each)
1 tablespoon cornstarch

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

ORANGE PORK CHOPS



Orange Pork Chops image

I'm constantly on the lookout for ways to "spice up" a standard dish. When I fixed these pork chops for the first time, my husband-who has a hearty appetite for down-home cooking-commented, "You can make this anytime!" We have a 5-month-old son, and he's already showing signs he'll take after his dad in the eating department. Our daughters, 6 and 8 , help me with the cooking. So it's a good thing that I have a large recipe collection!

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

6 pork loin chops (1/2 inch thick)
1 tablespoon vegetable oil
3/4 cup water
1/2 teaspoon paprika
1/2 teaspoon pepper
1-1/4 teaspoons salt, divided
1 medium orange
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
12 whole cloves
1 cup fresh orange juice

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.

Nutrition Facts :

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

SPICED PORK CHOPS



Spiced Pork Chops image

Being a widow who likes to cook big meals, I frequently invite family and friends for dinner. On busy days, I rely on this easy recipe, which I got from a dear friend. It's hearty and satisfying and always gets raves. -Joan MacKinnon, Brooklyn, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 15

1/2 cup all-purpose flour
1-1/2 teaspoons garlic powder
1-1/2 teaspoons ground mustard
1-1/2 teaspoons paprika
1/2 teaspoon celery salt
1/4 teaspoon ground ginger
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon salt
Pinch pepper
4 pork loin chops (about 3/4 inch thick and 8 ounces each)
1 to 2 tablespoons canola oil
1 cup ketchup
1 cup water
1/4 cup packed brown sugar

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.

Nutrition Facts :

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 :

BRAISED PORK CHOPS WITH FIVE-SPICE AND ORANGE PEEL



Braised Pork Chops With Five-Spice And Orange Peel image

Provided by Amanda Hesser

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons kosher salt
1 1/2 tablespoons five-spice powder
1 1/2 teaspoons ground coriander
Freshly ground black pepper
4 3/4-inch center-cut pork chops, bone in
2 tablespoons peanut or olive oil
1/4 cup white wine or sherry
1/2 to 3/4 cup chicken broth
Strips of zest from 1/2 orange
1 tablespoon grated ginger
2 cloves garlic, peeled, crushed and chopped

Steps:

  • Heat oven to 325 degrees. In a small bowl, combine salt, five-spice powder, coriander and black pepper. Put the pork chops in a large bowl, and sprinkle with the spice mixture, lightly coating the chops by patting and shaking them.
  • Place a large sauté pan over medium-high heat for 2 minutes. Add 1 tablespoon oil. Place pork chops in pan, and brown well on both sides. Pour off fat, then return pan to heat. Add wine, broth, orange zest, ginger and garlic. Bring to a boil, then cover pan and place in oven. Braise until tender, about 1 hour. Allow the chops to cool in the cooking liquid.
  • To serve, heat remaining 1 tablespoon oil in a large sauté pan. Add chops, and cook until reheated and browned, about 2 minutes a side. If desired, serve with polenta or risotto.

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 26 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 7 grams, Sodium 626 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Choosing the Right Pork Chops: For this recipe, it's recommended to use bone-in pork chops as they tend to stay juicier during cooking. Look for pork chops that are about 1 inch thick and have a good amount of marbling.
  • Preparing the Marinade: The marinade is a crucial step in this recipe as it infuses the pork chops with flavor. Make sure to whisk all the ingredients together thoroughly to create a well-blended marinade. Don't skip the step of reserving some of the marinade for basting during cooking.
  • Cooking the Pork Chops: When cooking the pork chops, it's important to achieve a balance between a crispy exterior and a tender, juicy interior. Sear the pork chops over medium-high heat to create a nice crust, then reduce the heat to medium-low and continue cooking until the pork chops reach an internal temperature of 145°F (63°C).
  • Basting the Pork Chops: Basting the pork chops with the reserved marinade during cooking helps keep them moist and flavorful. Use a pastry brush to apply the marinade evenly over the pork chops every few minutes.
  • Serving Suggestions: Once the pork chops are cooked, let them rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish. Serve the pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.

Conclusion:

This Orange-Spiced Pork Chops recipe is a delightful combination of sweet, savory, and tangy flavors. The orange and spices create a vibrant marinade that perfectly complements the juicy pork chops. By following the tips and instructions provided, you'll be able to create a restaurant-quality dish that is sure to impress your family and friends. So, gather your ingredients, fire up your stove, and prepare to indulge in a culinary delight that will tantalize your taste buds!

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