Best 16 Orange Chutney Over Pork Chops Recipes

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"Orange chutney" is a flavorful and versatile condiment that can add a tangy and zesty kick to a variety of dishes. When paired with pork chops, it creates a perfect balance of sweet, sour, and savory flavors. This article will provide you with a comprehensive guide to creating the perfect orange chutney to top your pork chops, ensuring a tantalizing dining experience.

Here are our top 16 tried and tested recipes!

SUNNY'S GRILLED LAMB CHOPS WITH A "NO COOK" ORANGE CHUTNEY



Sunny's Grilled Lamb Chops with a

Provided by Sunny Anderson

Categories     main-dish

Time 2h30m

Yield 12 chops

Number Of Ingredients 14

1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Few dashes hot sauce
Zest of 1 orange
12 unfrenched single-bone lamb chops
6 tablespoons olive oil
2 oranges, peeled and sectioned to remove the membrane, plus remaining juice
1/2 cup orange marmalade
1/4 cup finely chopped fresh parsley
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 scallion, white and green parts, finely chopped
Kosher salt and freshly ground black pepper

Steps:

  • For the chops: In a bowl, mix together the chili powder, salt, pepper, hot sauce and orange zest. Rub the mixture on all sides of the lamb chops. Place on a plate or baking sheet in a single layer and drizzle with some of the olive oil. Flip the chops and drizzle some on the other side. Rest at room temperature for 2 hours.
  • Heat a grill to medium high. Place the chops over direct heat and grill just 1 to 2 minutes on one side. Flip, grilling just 1 to 2 minutes on the other side. Remove to a clean baking sheet and cover with aluminum foil.
  • For the chutney: Place the orange sections in a large bowl. Squeeze the juice from the remaining membranes and flesh into a separate medium bowl. Add the marmalade, parsley, Worcestershire, hot sauce and scallion to the juice. Taste and season the sauce with a pinch of salt and a few grinds of black pepper. Pour over the orange sections in the large bowl and gently toss to coat. Serve over the rested lamb chops.

PORK CHOPS WITH SWEET TOMATO CHUTNEY



Pork Chops with Sweet Tomato Chutney image

Everyday pork chops get a new lease on life when served with this zesty Bengali style sweet tomato chutney. Use slightly over ripe tomatoes if you can for the best flavor.

Provided by Priyanka

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 4

Number Of Ingredients 13

2 tablespoons vegetable oil
1 teaspoon cumin seeds
½ teaspoon mustard seed
1 (2 inch) piece cinnamon stick
½ teaspoon fennel seeds
6 large tomatoes, cut into 8 wedges
1 teaspoon cayenne pepper
1 teaspoon salt, or to taste
1 cup water
½ cup white sugar
8 bone-in pork loin chops (1 inch thick)
1 pinch salt and pepper to taste
2 tablespoons vegetable oil

Steps:

  • Heat 2 tablespoons of oil in a large skillet over medium heat. Add the cumin seed, mustard seed, and cinnamon stick. Cook and stir until seeds are fragrant and begin to pop, about 1 minute. Stir in the fennel seed and then add the tomatoes. Season with cayenne pepper and salt. Pour in the water, reduce heat to low, cover and simmer until the tomatoes are very soft, about 20 minutes.
  • Stir the sugar in with the tomatoes and set the heat to high. Cook until sugar has dissolved, then continue to cook while stirring constantly until the mixture is glossy, about 3 minutes. Remove from the heat and set aside.
  • Season the pork chops with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Fry the pork chops on each side until browned and cooked through, about 4 minutes per side. Remove from the heat and allow to rest for a few minutes.
  • Serve pork chops with about a tablespoon of chutney spooned over the top.

Nutrition Facts : Calories 562.7 calories, Carbohydrate 37.1 g, Cholesterol 92.5 mg, Fat 28.9 g, Fiber 4 g, Protein 39.9 g, SaturatedFat 7.5 g, Sodium 666.8 mg, Sugar 32.3 g

PAN ROASTED FRENCHED PORK RIB CHOP WITH FIVE-SPICE, CARAMELIZED ONION CHUTNEY AND ORANGE DUSTED MERLOT DEMI



Pan Roasted Frenched Pork Rib Chop with Five-Spice, Caramelized Onion Chutney and Orange Dusted Merlot Demi image

Provided by Food Network

Categories     main-dish

Time 1h6m

Yield 2 servings

Number Of Ingredients 19

2 tablespoons olive oil
1/2 large red onion, sliced thin
1/4 cup golden raisins
3 tablespoons sugar
1/8 teaspoon ground cloves
1/4 cup red wine
1/4 cup beef stock
3 tablespoons balsamic vinegar
Salt and pepper
2 (10-ounce) frenched pork rib chops
1/4 teaspoon five-spice powder
Salt and pepper
1 tablespoon olive oil
1/4 teaspoon all-purpose flour
1/4 cup Merlot
2 tablespoons orange zest
1/3 cup beef stock
Roasted root vegetables, to serve
Rosemary sprigs, for garnish

Steps:

  • Heat the oil in a small saucepan over medium-high heat, add the onions, and cook until slightly browned. In a small bowl, combine the raisins, sugar, cloves, wine, stock, and vinegar. Stir it into the onions and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Stir and cook for 3 to 5 minutes more or until it is reduced and thick. Season with salt and pepper and keep warm.
  • Preheat the oven to 425 degrees F.
  • Dust chops with the five-spice powder and salt and pepper, to taste. Heat the oil in an oven proof skillet over medium-high heat. Fry the chops for 2 minutes on each side. Put the pan with the chops into the oven and roast until cooked through, about 10 to 12 minutes. Remove the chops to a plate, cover, and keep warm. Stir the flour into the drippings in the pan. Pour in the Merlot and add the orange zest and beef stock. Put the pan onto medium-high heat and cook until slightly thickened. Taste and adjust seasoning with salt and pepper.
  • To serve, put the pork chops on warm plates, spoon on the chutney, and drizzle with sauce. Serve with roasted root vegetables and garnish with fresh rosemary.

PORK CHOPS WITH ORANGE GLAZE



Pork Chops with Orange Glaze image

"I came across the recipe for this glaze in a grilling manual but wasn't satisfied with it. I kept the combination of orange marmalade and lime juice and adapted the seasonings to my liking," explains Helen Faddis of Gloucester, Massachusetts. "It's also great on spareribs and chicken."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

1 teaspoon cornstarch
1/8 teaspoon ground ginger
1 tablespoon soy sauce
1 teaspoon water
1/4 cup orange marmalade
1 tablespoon lime juice
1-1/2 teaspoons olive oil
1 garlic clove, minced
2 bone-in pork loin chop (3/4 inch thick)
1 small lime, thinly sliced

Steps:

  • In a small saucepan, combine the cornstarch, ginger, soy sauce and water until smooth. Stir in the marmalade, lime juice, oil and garlic until blended. Bring to a boil; cook and stir mixture for 1-2 minutes or until thickened. , Place the pork chops in a greased 8-in. square baking dish. Spoon glaze over pork, turn to coat. Top with the lime slices. Bake, uncovered, at 400° for 30-40 minutes or until pork juices run clear.

Nutrition Facts : Calories 357 calories, Fat 12g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 546mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 1g fiber), Protein 31g protein.

SAUTEED PORK CHOPS WITH APPLE CHUTNEY



Sauteed Pork Chops with Apple Chutney image

Provided by Food Network Kitchen

Categories     main-dish

Time 48m

Yield 4 servings

Number Of Ingredients 17

1/4 cup red currant jam
3 tablespoons cider vinegar
1 tablespoon unsalted butter
2 teaspoons minced peeled fresh ginger
1/2 teaspoon kosher salt
1 teaspoon Madras curry powder
1 cinnamon stick
Pinch red pepper flakes
1/4 red onion, large dice
3 soft cooking apples, like a McIntosh, peeled, seeded, and diced
2 tablespoons dried cranberries
2 tablespoons chopped fresh cilantro leaves
Oil, as needed
4 (1-inch thick) pork rib chops, 9 to 10 ounces each, patted dry or, 8 thin bone-in pork chops, 4 ounces each
Kosher salt and freshly ground black pepper
1 tablespoon cold unsalted butter, diced (optional)
Chutney, for serving

Steps:

  • In microwave-safe bowl stir together the jam, vinegar, butter, ginger, salt, curry powder, cinnamon stick, pepper flakes, and onion. Cover with plastic wrap and cook in the microwave oven on full power for 2 minutes. Carefully remove the cover, add the apples and cranberries, and stir to lightly coat the fruit with the flavorings. Re-cover, and microwave at full power for 10 minutes. Poke holes in the plastic wrapping and set aside for 10 minutes. Stir in the cilantro.
  • Preheat the oven 350 degrees F.
  • Heat a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season the pork chops with salt and pepper. Lay the chops in the pan and sear until golden on 1 side, about 3 minutes. (If pan is too crowded sear the chops in batches, setting the first ones aside on a platter while searing the second batch.) Add the butter along the sides of the pan in small pieces. Sear the fatty side of each chop by holding the chop sideways with tongs, about 1 minute per chop. Turn the chops over and immediately transfer the pan to the oven. Cook the chops until an instant-read thermometer registers 140 degrees, about 10 minutes.
  • Or for thin pork chops: Place a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season 1 side of the pork chops with salt and pepper. Lay 4 chops in the pan and sear on one side until golden, about 3 minutes. Flatten with a spatula if the edges curl up. Turn the chops over and cook an additional minute.
  • Set chop aside on a warm plate and repeat with remaining chops.
  • Transfer chops to a plate or platter and serve with chutney.
  • (If the chops have lots of juice, bring them to a boil and then swirl in the butter to make a quick pan sauce. Pour over the chops or mix in the chutney if desired.)
  • Serve 2 thin chops or 1 thick chop per person with the chutney.

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.

SPICY MAPLE GLAZED PORK CHOPS WITH APPLE GINGER CHUTNEY



Spicy Maple Glazed Pork Chops with Apple Ginger Chutney image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 25

8 cups chicken stock
6 ounces frozen concentrated Granny Smith apple juice
1/4 cup tightly packed dark brown sugar
8 whole black peppercorns
Salt
1 1/2 cups maple syrup
1/4 cup prepared horseradish, drained
2 tablespoons ancho chile powder
1/2 cup ancho chile powder
1/2 cup pasilla chile powder
1/2 cup chopped garlic
1 center cut pork loin (9 bones)
2 tablespoons unsalted butter
1/2 cup coarsely chopped red onion
1 tablespoon minced jalapeno
2 tablespoons finely diced ginger
2 medium oranges, zest removed and finely sliced, flesh cut into segments
2 cups fresh orange juice
1/2 cup red wine vinegar
1/2 cup light brown sugar
2 tablespoons honey
6 medium Granny Smith apples, peeled, cored, halved and thinly sliced
2 tablespoons chopped cilantro
2 tablespoons finely diced red pepper
Salt and freshly ground pepper

Steps:

  • Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 cups. Season to taste with salt and strain through a fine strainer.Mix all ingredients until well combined.
  • Preheat oven to 400 degrees F. In a small bowl, combine the chile powders and garlic.
  • Season the pork loin to taste with salt and pepper and rub all surfaces with the chile mixture. In a large roasting pan, roast the loin until medium rare, about 40 minutes.
  • When cool enough to handle, cut between the bones into 8 chops. In a heavy ridged grill pan, sear the chops 3 minutes on each side until grill marked. Place on a serving platter and brush with maple glaze. Serve with sauce and chutney on the side.
  • In a large saucepan over medium heat, melt the butter and saute the onion and jalapeno until the onion is translucent.
  • Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender.
  • Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool to room temperature.
  • Mix in the cilantro, red bell pepper and salt and pepper to taste.

PORK CHOPS WITH CHUTNEY SAUCE RECIPE



Pork Chops With Chutney Sauce Recipe image

Our easy pork chops are cooked with a tasty chutney sauce in the skillet or electric skillet. It's a tasty dish to serve with rice or potatoes.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 40m

Yield 6

Number Of Ingredients 11

4 to 6 loin pork chops
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
1/2 cup chicken broth, or water
3/4 cup mango chutney, or pear
1/2 cup orange juice
1 1/2 teaspoons curry powder
1/2 teaspoon ground ginger
1 1/2 tablespoons rice vinegar, or white wine vinegar
1 tablespoon Creole mustard , or spicy mustard

Steps:

  • Gather the ingredients.
  • Sprinkle the pork chops on both sides with kosher salt and pepper.
  • In a large skillet heat olive oil over medium-high heat. When the oil is very hot but not smoking, add the pork chops and brown well on both sides.
  • Add chicken broth or water to the pan and bring to a boil.
  • Cover the skillet, reduce heat to medium-low, and simmer for 10 minutes.
  • Combine the remaining ingredients and pour over the chops. Cover and simmer for 10 minutes or until chops are done.
  • Enjoy!

Nutrition Facts : Calories 176 kcal, Carbohydrate 20 g, Cholesterol 22 mg, Fiber 1 g, Protein 7 g, SaturatedFat 2 g, Sodium 188 mg, Sugar 18 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

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 IN ORANGE SAUCE



Pork Chops in Orange Sauce image

This is definately comfort food!! The pork is almost casseroled. It is a delicious sweet and tangy recipe that my family LOVES!

Provided by christie

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

4 pork chops
2 tablespoons flour
salt and pepper
2 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon ginger
2 oranges

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.

Nutrition Facts : Calories 448.1, Fat 23.9, SaturatedFat 9.6, Cholesterol 152.6, Sodium 161.2, Carbohydrate 14.2, Fiber 1.7, Sugar 9.5, Protein 42.3

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 :

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

BONELESS PORK CHOPS WITH APPLE CHUTNEY



Boneless Pork Chops with Apple Chutney image

Boneless center-cut pork chops are topped with a sweet-and-spicy apple chutney.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

4 tablespoons olive oil
2 teaspoons coarse salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
4 boneless center-cut pork chops (1 1/4 pounds), cut 3/4 inch thick
1 large onion, cut into 1/2-inch dice
4 green apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch dice
1/2 cup cider vinegar
1/2 cup golden raisins
1 teaspoon ground ginger
1/4 teaspoon dry mustard
Pinch of cayenne pepper

Steps:

  • Preheat oven to 400 degrees. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Saute until golden brown, about 2 minutes; flip. Cook 2 minutes more; place pan in oven. Roast until meat is cooked through and registers 155 degrees on an instant-read thermometer, about 5 minutes. Transfer to a platter.
  • Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes. Add apples; saute 4 minutes more. Add vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over pork chops.

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

ORANGE PORK



Orange Pork image

Quick, easy and tasty - we double the sauce and pour over baked potatoes and steamed broccoli.

Provided by FIREBALL2000

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
1 pound boneless pork chops
⅔ cup orange juice
¼ cup soy sauce
1 ½ tablespoons white sugar
2 teaspoons water
1 teaspoon cornstarch

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.

Nutrition Facts : Calories 77.9 calories, Carbohydrate 10.8 g, Fat 3.5 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 902.4 mg, Sugar 8.4 g

CITRUS-GLAZED PORK CHOPS WITH GINGERY BOK CHOY



Citrus-Glazed Pork Chops With Gingery Bok Choy image

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

1 (2-inch) piece fresh ginger, peeled and grated
2 tablespoons rice vinegar
Kosher salt and black pepper
1 pound large or baby bok choy
2 tablespoons neutral oil, like canola or grapeseed, plus more as needed
3 (1 1/2-inch-thick) bone-in pork loin chops (about 2 1/2 pounds)
1 1/2 tablespoons light brown sugar
1 whole orange, cut in half crosswise, seeds removed, plus 3/4 cup fresh orange juice
4 shallots, peeled and quartered
4 garlic cloves, smashed

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.

Tips:

  • For a sweeter chutney, use oranges with a higher sugar content, such as navel or Valencia oranges.
  • To make the chutney ahead of time, prepare it up to 2 weeks in advance and store it in the refrigerator.
  • If you don't have orange zest, you can use 1 tablespoon of dried orange peel.
  • To make the pork chops more flavorful, marinate them in the orange juice and spices for at least 30 minutes before cooking.
  • When cooking the pork chops, make sure to cook them over medium heat so that they cook evenly.
  • Serve the pork chops with the orange chutney and a side of roasted vegetables or mashed potatoes.

Conclusion:

Orange chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is especially good with pork chops, chicken, and fish. The sweet and tangy flavors of the chutney complement the savory flavors of the meat, and the acidity of the oranges helps to tenderize the meat. This recipe for orange chutney is easy to make and can be prepared ahead of time, making it a great option for busy weeknights. So next time you're looking for a new way to add flavor to your meals, give orange chutney a try.

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