Best 8 Stuffed Orange Glaze Pork Chops Recipes

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**Stuffed Orange Glaze Pork Chops: A Delightful Fusion of Sweetness and Savory Flavors**

Indulge in a culinary adventure with our delectable Stuffed Orange Glaze Pork Chops, where juicy pork chops are artfully stuffed with a flavorful combination of orange zest, fresh herbs, and savory breadcrumbs, then glazed with a tantalizing orange glaze that caramelizes beautifully in the oven. This dish is a symphony of flavors, offering a perfect balance of sweet and savory notes that will tantalize your taste buds. Get ready to embark on a taste sensation with our carefully curated collection of recipes, including Air Fryer Pork Chops, Pan-Seared Pork Chops with Apples, and Slow Cooker Honey Garlic Pork Chops. Each recipe promises a unique taste experience, whether you're looking for a quick and crispy air-fried option, a classic pan-seared dish with a touch of sweetness from apples, or a tender and succulent slow-cooked pork chop bursting with honey garlic flavors.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PORK CHOPS WITH ORANGE GLAZE



Grilled Pork Chops with Orange Glaze image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 15

1/2 cup kosher salt
1 tablespoon smoked salt
1 teaspoon black peppercorns
1 bay leaf
1 cup honey
4 tea bags black tea
4 (6-ounce) bone-in pork chops
1 tablespoon toasted sesame oil
3 tablespoons low-sodium soy sauce
1/2 cup white wine
1 orange, zested and juiced
1 tablespoon mirin
1 tablespoon grated fresh ginger
3 tablespoons honey
Salt and pepper

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.

ORANGE-GLAZED PORK LOIN



Orange-Glazed Pork Loin image

This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. -Lynnette Miete, Alna, Maine

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 16 servings.

Number Of Ingredients 12

1 teaspoon salt
1 garlic clove, minced
2 to 3 fresh thyme sprigs or 1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 boneless pork loin roast (5 pounds)
GLAZE:
1 cup orange juice
1/4 cup packed brown sugar
1 tablespoon Dijon mustard
1/3 cup cold water
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.

Nutrition Facts : Calories 199 calories, Fat 7g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 212mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic exchanges

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 :

ORANGE MARMALADE GLAZED STUFFED PORKCHOPS



Orange Marmalade Glazed Stuffed Porkchops image

Even though this calls for bone in thick chops, Boneless works just as well, I made this on special occasions like anniversaries. I found this in a old cook both I had ,My husband fell in love ( with me of course) the rest is .....Yummy! Sooooo Good.

Provided by Carolyn Stallings

Categories     Steaks and Chops

Time 1h35m

Number Of Ingredients 3

4 rib pork chops, cut 1 1/2
stuffing: 2 tbsp. butter 1/3 c. finely chopped onion 1/2 c. chopped celery 1 1/2 c. soft bread cubes 2 tbsp. chopped parsley 1 tsp. salt 1/2 tsp. grated orange peel 1 1/2 tsp. seasoned salt 3 tbsp. orange juice
glaze: 1/2 c. orange juice 1/4 c. light brown sugar 1/4 c. orange marmalade 2 tbsp. cider vinegar

Steps:

  • 1. Preheat oven to 375 degrees. Wipe pork chops well. Make stuffing. In hot skillet add butter, cook onions and celery until tender, about 8 minutes. Add bread cubes and brown slightly. Remove from heat. Add parsley, salt, orange peel, 1 teaspoon seasoned salt and orange juice; toss mixture lightly to combine. Fill pocket of chops with stuffing. Stand chops on rib bones on rack in shallow roasting pan. Sprinkle with 1/2 teaspoon seasoned salt. Pour water to 1/2" depth in roasting pan (water should not touch rack). Cover chops and roasting pan with foil. Bake chops 1 1/2 hours. Meanwhile, make Glaze. Combine all ingredients in small saucepan, mixing well. Bring to boiling, stirring. Reduce heat and simmer, uncovered 15 minutes, stirring. Remove foil from chops and pour off water. Brush chops with some of the glaze. Bake, uncovered 30 minutes or until chops are done and brown, basting with glaze very 10 minutes. Makes 4 servings.

ORANGE-GLAZED PORK CHOPS (MCCALL'S COOKING SCHOOL)



Orange-Glazed Pork Chops (McCall's Cooking School) image

Be sure everyone is very hungry before you serve these giant stuffed pork chops. Each one is a big 1/2-pound chop stuffed with an orange-flavored bread stuffing. While the chops bake, they are brushed frequently with a sweet-and-sour glaze made from orange juice, orange marmalade, brown sugar and vinegar.

Provided by Diane C 2

Categories     Pork

Time 2h20m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 13

4 pork chops, 1 1/2 inches thick (each about 1/2 lb)
2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped celery
1/3 cup finely chopped onion
1 1/2 cups soft bread cubes
2 cups orange juice
3 tablespoons orange juice
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon grated orange peel
1/4 cup light-brown sugar
1/4 cup orange marmalade
2 tablespoons cider vinegar

Steps:

  • Preheat oven to 375°F Wipe pork chops with damp paper towels. With a sharp utility knife, make a lengthwise cut in the fat edge of each chop, about 3 inches long, cutting through all the way to the bone, to form a pocket. Or ask your butcher to cut a pocket when purchasing the chops.
  • In a large skillet, melt butter. Add celery and onion and cook, stirring occasionally, until celery is tender, about 8 minutes. Add bread cubes and cook until lightly browned, stirring constantly. Remove skillet from heat.
  • Into skillet, sprinkle 3 tablespoons orange juice, the parsley, 1/2 teaspoon salt and orange peel. Toss mixture lightly to combine. Fill pockets of chops with stuffing mixture, using your finger to force stuffing towards the bone.
  • Arrange chops on a rack in a 13-by-9-by-3 inch roasting pan, standing chops on rib bones. Sprinkle with remaining salt. Pour 1 1/2 cups orange juice into roasting pan (the juice should not touch the rack). Loosely cover chops and pan with foil. Bake 45 minutes.
  • Meanwhile, make the glaze. In small saucepan, combine 1/2 cup orange juice, sugar, marmalade and vinegar. Stir over medium heat until mixture is smooth and comes to a boil Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally.
  • Remove foil from roasting pan. Brush chops with some of the glaze. Bake, uncovered, 45 to 50 minutes, or until chops are tender and golden brown, basting with glaze every 10 minutes. Brush with remaining glaze before serving. Makes 4 servings.

ORANGE-GLAZED PORK CHOPS WITH HERB STUFFING



Orange-Glazed Pork Chops with Herb Stuffing image

Tender pork chops coated with orange marmalade rest on top of homemade savory stuffing in a 20-minute delight!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h20m

Yield 8

Number Of Ingredients 12

1 loaf (1 pound) sliced bakery white bread
1/2 cup butter or margarine
3 medium stalks celery, diced (1 1/4 cups)
3/4 cup finely chopped onion
2 teaspoons dried sage leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Progresso™ chicken broth (from 32-ounce carton)
8 pork boneless center-cut loin chops (about 4 ounces each)
3 tablespoons orange marmalade
1 teaspoon lemon juice

Steps:

  • Heat oven to 200°F. Place bread slices in single layer on cookie sheet. Bake about 1 hour or until dry. Coarsely crumble enough dry bread to measure 10 cups. Place in large bowl.
  • Heat oven to 350°F. Melt butter in 8-inch skillet over medium heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Stir in sage, thyme, salt and pepper. Pour over bread crumbs; toss to mix. Pour broth over bread crumbs; toss to mix (mixture will be dry). Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
  • Place pork chops on stuffing. Mix marmalade and lemon juice in small bowl; brush over pork. Bake 45 to 60 minutes or until pork is no longer pink in center.

Nutrition Facts : Calories 450, Carbohydrate 35 g, Cholesterol 95 mg, Fat 2, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 710 mg

STUFFED ORANGE GLAZE PORK CHOPS



Stuffed Orange Glaze Pork Chops image

Tasty pork chops with a simple bread and celery stuffing, and a sweet and sour orange marmalade sauce. The original recipe, from McCall's Greatest Recipe Card Collection, called for 4 rib chops cut 1-1/2" thick (2 lbs. total) with a pocket. Instead of the rib chops I use boneless pork chops, place stuffing between two of them, then tie them together with kitchen string. Then I adjust the cooking time according to the thickness of the chops. You can adjust the seasonings to suit your taste too. The stuffing is also good with chicken breasts. Serve with a green veggie or salad and baked potatoes for dinner. Note: Edited to remove some of the salt and reduce the sweetness of this recipe.

Provided by foodtvfan

Categories     Pork

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons butter
1/3 cup onion, finely chopped
1/2 cup celery, chopped
1 1/2 cups soft bread cubes
2 tablespoons fresh parsley, chopped
1/2 teaspoon orange rind, finely grated
1/4 teaspoon seasoning salt (to taste)
2 tablespoons orange juice
8 boneless pork chops, about 1/2 thick
1/4 teaspoon seasoning salt (to taste)
water
1/2 cup orange juice
3 tablespoons light brown sugar
3 tablespoons orange marmalade
2 tablespoons cider vinegar or 2 tablespoons white vinegar

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Stuffing:.
  • In hot butter in skillet, cook onions and celery until tender, about 5 minutes.
  • Add bread cubes and brown slightly.
  • Remove from heat.
  • Add parsley, orange rind, seasoned salt, and orange juice; toss mixture lightly to combine.
  • Rinse chops with cold water and pat dry with paper towels.
  • Place some stuffing between two boneless chops and then tie them together with kitchen string.
  • Repeat until all chops are stuffed and tied (four bundles).
  • Sprinkle chops with seasoned salt on both sides.
  • Place chops on a rack in a roasting pan.
  • Pour water to 1/2-inch depth in roasting pan (water should not touch rack).
  • Cover roasting pan tightly with foil paper.
  • Bake chops 40 minutes to one hour or until chops are no longer pink inside, depending on thickness of the chops.
  • Meanwhile, make glaze:.
  • Combine all glaze ingredients in a small saucepan, mixing well.
  • Bring to a boil, stirring constantly.
  • Reduce heat to simmer.
  • Simmer gently, uncovered, for a few minutes, stirring frequently.
  • Remove foil from chops and pour off water.
  • Brush chops on both sides with some of the glaze.
  • Bake, uncovered, for about 30 minutes or until chops are tender and browned; turning chops and basting with glaze every 10 minutes.

Nutrition Facts : Calories 772.7, Fat 32.1, SaturatedFat 12.9, Cholesterol 263.2, Sodium 338.3, Carbohydrate 34.5, Fiber 1.1, Sugar 23.8, Protein 81.7

ORANGE-GLAZED PORK CHOPS



Orange-Glazed Pork Chops image

Pork chops spread with an orange marmalade and mustard glaze are baked over stuffing laced with mandarin oranges for an easy and elegant entrée.

Provided by My Food and Family

Categories     Home

Time 50m

Yield Makes 4 servings.

Number Of Ingredients 6

2 cups STOVE TOP Everyday Stuffing Mix for Chicken
1 can (11 oz.) mandarin oranges, drained, chopped
1 cup hot water
4 boneless pork chops (1 lb.), 1/2 inch thick
1/4 cup orange marmalade
1 Tbsp. GREY POUPON Savory Honey Mustard

Steps:

  • Preheat oven to 400°F. Combine dry stuffing mix, oranges and hot water; stir just until moistened.
  • Spoon into 13x9-inch baking dish; top with chops. Mix marmalade and mustard; spread over chops.
  • Bake 30 min. or until chops are cooked through (160ºF).

Nutrition Facts : Calories 330, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 700 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 14 g, Protein 25 g

Tips:

  • For a crispier crust, pat the pork chops dry before searing.
  • To ensure even cooking, use a meat thermometer to check that the pork chops have reached an internal temperature of 145°F (63°C).
  • Let the pork chops rest for a few minutes before slicing to allow the juices to redistribute.
  • If you don't have oranges on hand, you can substitute another citrus fruit, such as grapefruit or lemons.
  • For a sweeter glaze, add a little honey or maple syrup to the orange juice.
  • If you like a little heat, add a pinch of cayenne pepper or chili powder to the spice rub.
  • Serve the pork chops with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Stuffed orange glaze pork chops are a delicious and easy-to-make weeknight meal. The flavorful stuffing and sweet and tangy glaze make these pork chops a hit with everyone who tries them. So next time you're looking for a quick and easy pork chop recipe, give this one a try.

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