Best 11 Garlic Orange Pork Chops Recipes

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Garlic orange pork chops are a delectable dish that combines the savory flavor of pork with the tangy sweetness of oranges and the aromatic essence of garlic. This flavorful dish is not only a culinary delight but also a versatile one, as it can be prepared using various cooking methods, each offering a unique taste experience. Whether you prefer the tender and juicy texture of pan-fried pork chops or the crispy and caramelized exterior of oven-baked ones, this article will guide you through the process of creating the perfect garlic orange pork chops.

Let's cook with our recipes!

TASTY ORANGE CHOPS



Tasty Orange Chops image

Try this recipe at least once. You really will like it. This is one of the few ways my family will eat pork, and they love it.

Provided by Diana Rios

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 6h23m

Yield 4

Number Of Ingredients 10

¼ cup cider vinegar
1 tablespoon soy sauce
½ cup frozen orange juice concentrate, thawed
½ onion, shredded
1 teaspoon dried rosemary
1 teaspoon ground sage
2 teaspoons salt, or to taste
1 large clove garlic, crushed
½ cup barbeque sauce
4 thick cut pork chops

Steps:

  • In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large resealable plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight.
  • Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes.
  • Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 27.3 g, Cholesterol 56.2 mg, Fat 6.9 g, Fiber 1 g, Protein 20.2 g, SaturatedFat 2.4 g, Sodium 1788.2 mg, Sugar 22.1 g

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 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.

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.

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.

HONEY-GARLIC PORK CHOPS



Honey-Garlic Pork Chops image

Hands down, these are the best pork chops I have ever had.

Provided by Leigh Ann Rebholz

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 45m

Yield 5

Number Of Ingredients 12

5 (1-inch thick) boneless pork chops
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
1 cup honey
¼ cup brown sugar
¼ cup soy sauce
2 teaspoons chopped garlic
2 tablespoons butter
¼ teaspoon ground ginger
1 dash cayenne pepper, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Season pork chops with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium heat. Brown pork chops 3 to 4 minutes per side. Transfer to the prepared baking dish.
  • Whisk honey, brown sugar, soy sauce, garlic, and butter together in a bowl and pour over the pork chops in the baking dish.
  • Bake in the preheated oven for 25 minutes. Remove from oven and let pork chops sit in the baking dish 5 minutes more to soak up juices.
  • Serve pork chops topped with extra sauce.

Nutrition Facts : Calories 666 calories, Carbohydrate 68.9 g, Cholesterol 154.2 mg, Fat 19.4 g, Fiber 0.5 g, Protein 55.7 g, SaturatedFat 7.4 g, Sodium 1314.5 mg, Sugar 66.7 g

PORK CHOPS WITH SOY-ORANGE SAUCE



Pork Chops With Soy-Orange Sauce image

Originally from Cooks.com, I don't usually like "sweet meat" sauces, but this is a regular in our household!

Provided by Gatorbek

Categories     Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

3/4 cup fresh orange juice
2 tablespoons soy sauce
1 teaspoon sugar
1 garlic clove, peeled and crushed
1/4 teaspoon black pepper
8 sprigs fresh thyme
2 tablespoons butter
2 tablespoons safflower oil (I usually use vegetable or canola)
8 pork chops, 1/2 inch thick

Steps:

  • Combine orange juice with soy sauce, sugar, garlic, pepper, and thyme in a 1 gallon zipper bag. Set aside.
  • With a very sharp knife, score the pork chops 1/8 inch deep in a criss-cross pattern on each side. Add to marinade bag, seal, and let sit at least 30 minutes.
  • Remove pork chops and retain marinade.
  • Heat the butter and oil in a large heavy skillet until hot. Add the chops in a single layer and saute over high heat for 3 minutes on each side, browning them well. (You may need to do these in batches, or in two skillets. I usually do this using the grill method below.).
  • Reduce heat to low and poir reserved marinade over the chops. Cook until done, about 8-10 minutes longer. Remove chops to a heated platter. Reduce the marinade in the skillet to 1/3 cup. Pour over the cooked chops and serve immediately.
  • GRILL METHOD: Also excellent grilled! Reduce the marinade separateley in a saucepan, then pour over the chops after removing from grill.

ORANGE-GINGER PORK CHOPS



Orange-Ginger Pork Chops image

Basting chops with this tangy sauce makes them extremely tender and savory. My family requests this dish for the terrific taste. I make it for them often because it's on the lighter side. -Lynette Randleman of Buffalo, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

4 teaspoons minced fresh gingerroot
1 garlic clove, minced
1 tablespoon canola oil
1/2 cup sherry or chicken broth
1/4 cup honey
1/4 cup reduced-sodium soy sauce
1 tablespoon sesame seeds
1 tablespoon grated orange zest
3/4 teaspoon hot pepper sauce
4 bone-in pork loin chop (6 ounces each)
1 teaspoon cornstarch
2 tablespoons water

Steps:

  • In a large saucepan, cook ginger and garlic in oil for 1 minute; remove from the heat. Stir in the sherry or broth, honey, soy sauce, sesame seeds, orange zest and hot pepper sauce. Pour 1/2 cup into a small bowl; set aside. Pour remaining marinade into a large bowl; add pork chops. Turn to coat; cover and refrigerate for at least 1 hour., Meanwhile, in a small saucepan, combine cornstarch and water until smooth; add reserved marinade. Bring to a boil; cook and stir for 1 minute or until thickened., Drain and discard marinade from pork. On a lightly oiled grill rack, grill chops, covered, over medium heat for 4-5 minutes on each side; basting occasionally with sauce or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with remaining sauce.

Nutrition Facts : Calories 243 calories, Fat 9g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 501mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

HONEY-ORANGE GLAZED PORK CHOPS



Honey-Orange Glazed Pork Chops image

While you have your grill fired up, also cook your veggies, like zucchini and carrots, on the grill for an all-grilled meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 5

4 boneless pork loin chops, 3/4 inch thick (1 lb)
3 tablespoons Worcestershire sauce
1/3 cup honey
1 tablespoon grated orange peel
1/4 teaspoon salt

Steps:

  • In shallow glass baking dish, place pork chops. Brush 1 tablespoon Worcestershire sauce over both sides of each. Let stand at room temperature 15 minutes to marinate.
  • Meanwhile, heat gas or charcoal grill. In 2-quart saucepan, mix remaining 2 tablespoons Worcestershire sauce, the honey, orange peel and salt until well blended. Heat to boiling over high heat. Reduce heat to medium; boil 1 minute.
  • When grill is heated, place pork on gas grill over medium-high heat or on charcoal grill over medium-high coals. Spoon half of honey mixture evenly over pork. Cook uncovered 5 minutes. Turn pork; spoon remaining honey mixture over pork. Cook uncovered 3 to 5 minutes longer or until pork is slightly pink in center and thermometer inserted in center of pork reads 160°F.

Nutrition Facts : Calories 280, Carbohydrate 26 g, Cholesterol 70 mg, Fiber 0 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 25 g, TransFat 0 g

PORK CHOPS WITH ORANGES AND PARSLEY



Pork Chops with Oranges and Parsley image

For extra flavor, add a few green olives or capers along with the orange segments.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 15m

Number Of Ingredients 5

1 tablespoon vegetable oil
4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
Coarse salt and ground pepper
2 strips orange zest, plus 1/2 cup orange juice and 2 oranges, peel and pith removed and flesh cut into segments (3 oranges total)
1/4 cup fresh parsley leaves, chopped

Steps:

  • In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook until cooked through, 9 minutes, flipping once. Transfer to a platter.
  • Add orange zest and juice to skillet. Cook until slightly thickened, 1 1/2 minutes. Remove from heat and stir in orange segments. To serve, spoon orange mixture over pork chops and top with parsley.

Nutrition Facts : Calories 466 g, Fat 28 g, Fiber 1 g, Protein 38 g

GARLIC-MISO PORK CHOPS WITH ORANGE BELL PEPPER AND ARUGULA



Garlic-Miso Pork Chops with Orange Bell Pepper and Arugula image

Provided by Rozanne Gold

Categories     Soy     Sauté     Quick & Easy     Low Cal     High Fiber     Dinner     Pork Chop     Arugula     Bell Pepper     Summer     Healthy     Bon Appétit

Number Of Ingredients 9

4 3/4-inch-thick pork rib chops
2 large garlic cloves, pressed
1/3 cup white miso (fermented soybean paste)*
3 tablespoons dry Sherry
3 tablespoons olive oil, divided, plus more for drizzling
2 cups (packed) baby arugula
1 orange bell pepper, seeded, thinly sliced
1 tablespoon unseasoned rice vinegar
*Also known as shiro miso; available in the refrigerated Asian foods section of some supermarkets and at natural foods stores and Japanese markets.

Steps:

  • Place pork in large shallow dish. Spread garlic thinly on all sides of chops, then spread miso generously over. Sprinkle with Sherry and let stand 5 minutes.
  • Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add pork. Sauté until just cooked through, about 5 minutes per side.
  • Meanwhile, combine arugula and bell pepper in medium bowl. Add 2 tablespoons oil and vinegar; toss to coat. Season salad with salt and pepper.
  • Place 1 pork chop on each of 4 plates. Serve with salad; drizzle with any pan juices and more oil, if desired.

Tips:

  • For the best results, use bone-in pork chops that are at least 1 inch thick.
  • Make sure the pork chops are evenly browned before adding the garlic and orange juice.
  • If the sauce starts to thicken too much, add a little water or orange juice.
  • Serve the pork chops with your favorite sides, such as rice, roasted vegetables, or mashed potatoes.

Conclusion:

This garlic orange pork chops recipe is a delicious and easy way to prepare pork chops. The sweet and tangy sauce pairs perfectly with the savory pork, and the chops are cooked to perfection. This recipe is sure to be a hit with your family and friends.

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