Best 7 Pork Chops With Orange Sauce For Two Recipes

PORK CHOPS IN ORANGE SAUCE

Steps:

• Combine paprika and pepper; rub over both sides of pork chops. Brown chops in a large nonstick skillet coated with cooking spray., Combine the orange juice, sugar, cloves and orange zest; pour over pork. Cover and simmer for 4-5 minutes or until a thermometer reads 145°. Remove chops and keep warm., In a small bowl, combine flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard cloves. Serve sauce with pork chops.

ORANGE PORK

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.

ORANGE GLAZED PORK CHOPS

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.

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.

PORK CHOPS IN TANGY ORANGE SAUCE

Steps:

• Combine paprika and pepper, rub over both sides of pork chops.
• In a large nonstick skillet, brown chops over medium heat.
• Combine the orange juice, sugar, cloves and orange peel; pour over pork. Cover and simmer for 18-22 minutes or until meat juices run clear.
• Remove chops and keep warm. In a small bowl, combine flour and water until smooth.
• Stir into cooking juices.
• Bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Discard cloves.
• Serve sauce over pork chops.

PORK CHOPS IN ORANGE SAUCE

Steps:

• Coat pork chops in seasoned flour.
• Heat butter in large frying pan and brown chops well on both sides.
• Arrange in casserole dish.
• Combine sugar, ginger, grated rind and the juice of the oranges and pour over chops.
• Cover and bake at 180º for 45-50 minutes.
• Turn during cooking and add water if necessary.
• NB:- I like to serve these with rice but it is also nice served with salad, coleslaw or winter veggies.

PORK CHOPS WITH ORANGE SAUCE

Steps:

• Place squash and onions in bottom of a 5-6 quart slow cooker.
• Sprinkle salt and pepper on pork chops and place them on top of vegetables.
• In a large bowl, combine broth, marmalade, and mustard and spoon over pork chops.
• Cover and cook on low for 4-6 hours.
• Transfer pork chops and vegetables to serving plateand cover to keep warm.
• For sauce, pour liquid from slow cooker into medium saucepan.
• Combine 2 tablespoons water with cornstarch and add to saucepan.
• Heat while stirring constantly until mixture thickens.
• Serve chops and vegetables with sauce.