Best 2 Citrus Glazed Pork Chops Recipes
Embark on a culinary journey to tantalize your taste buds with our comprehensive guide to cooking citrus glazed pork chops. Discover the art of infusing succulent pork chops with the vibrant flavors of zesty citrus fruits. Learn how to create a delectable glaze that transforms ordinary chops into extraordinary culinary treasures. Unlock the secrets of selecting the perfect pork chops and choosing the right citrus fruits for an irresistible combination. Explore the various methods of glazing and cooking to achieve perfectly tender and incredibly flavorful pork chops. Get ready to elevate your dinner table with the tantalizing aroma of citrus glazed pork chops, leaving your family and friends craving more.
Let's cook with our recipes!
CITRUS-GLAZED PORK CHOPS WITH GINGERY BOK CHOY
Rich pork makes a perfect companion to tart oranges in this tasty weeknight meal. The bold, bright, citrusy sauce demands a robust cut of meat, so pick well-marbled, thick-cut pork chops with a nice fat cap. A dry rub of brown sugar creates a caramelized layer that lends depth to the pan sauce, and the gingery bok choy adds a delightful bit of freshness. This is quite a meal on its own, but you can steam some brown or white rice for a starchy side. Slice the pork to serve, and drizzle the pan sauce over everything.
Provided by Yewande Komolafe
Categories dinner, weekday, meat, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the ginger and rice vinegar. Season with salt and pepper. Set aside.
- Trim the bok choy and cut into 3- to 4-inch pieces, if large, or cut down the middle lengthwise, if using baby bok choy. Heat 1 tablespoon oil in a large (12-inch) skillet over medium-high heat. Working in batches, add the bok choy to the pan, cut-side down, if using baby bok choy, and sear on one side until golden brown, 3 to 4 minutes. Add additional oil, if necessary. Flip to cook on the other side until just tender, about 1 minute. Transfer bok choy to the ginger marinade and toss to coat. Season to taste with salt and pepper and set aside.
- Rub both sides of the pork chops with the brown sugar and season generously with salt. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Arrange chops and orange halves in the skillet, cut-side down. Sear one side of the pork (without moving it) until deep brown, 5 to 6 minutes. Flip the pork but leave the orange undisturbed. Cook on medium-low until the pork is browned on both sides and the orange halves are charred, 4 to 5 minutes. Move the orange to a serving platter and the pork to a plate.
- Add the shallots and garlic to skillet and cook until softened and starting to brown, about 3 minutes. Add all the pork chops and any accumulated juices back to the pan, overlapping if necessary. Add the orange juice and 1/4 cup water. Bring the liquid to a simmer, swirling the pan to release any bits stuck to the bottom. Cover and cook for 3 minutes, then uncover and cook until the pork is cooked through, 6 to 8 minutes. Transfer the cooked chops to a board and allow the sauce to continue cooking until reduced and sticky, 2 to 3 minutes. Remove from heat.
- Transfer the bok choy to the serving platter. Slice the pork and transfer to the platter along with any accumulated juices from the meat. Spoon the pan sauce and squeeze the caramelized orange halves over the top.
CITRUS-GLAZED PORK CHOPS
Begin your meal with sweet and citrusy Orange-Glazed Pork Chops from Athena Russell of Florence, South Carolina who loves to create recipes. "I have a passion for cooking; I've been doing it since elementary school," she writes. The chops are tender and juicy, and with a bit of Dijon and orange juice you'll have bursts of flavor in every bite.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the marmalade, orange juice, mustard, soy sauce, garlic and pepper flakes; set aside. , In a large skillet, brown pork chops in oil on both sides over medium-high heat; sprinkle with salt and pepper. Cook, uncovered, 10 minutes longer or until a thermometer reads 160°. Remove and keep warm. , Add marmalade mixture to the skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened. Spoon over pork chops.
Nutrition Facts : Calories 205 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 677mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 0 fiber), Protein 10g protein.
Tips:
- Choosing the right pork chops: Look for pork chops that are at least 1 inch thick and have a good amount of marbling. This will help ensure they stay juicy and flavorful during cooking.
- Brining the pork chops: Brining the pork chops in a mixture of water, salt, and sugar for at least 30 minutes helps to tenderize them and add flavor.
- Cooking the pork chops: Cook the pork chops over medium heat until they reach an internal temperature of 145 degrees Fahrenheit. This will help to ensure they are cooked through without overcooking.
- Making the citrus glaze: The citrus glaze is what really makes this dish special. Be sure to use fresh citrus juice and zest for the best flavor.
- Serving the pork chops: Serve the pork chops immediately with the citrus glaze spooned over top. They can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Citrus glazed pork chops are a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of juicy pork chops and tangy citrus glaze is sure to please everyone at the table. So next time you're looking for a quick and flavorful meal, give citrus glazed pork chops a try.
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