Best 10 Orange Glazed Pork Chops Recipes

ORANGE-GLAZED PORK CHOPS

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.

ORANGE-AND-HONEY GLAZED PORK CHOPS

Steps:

• In a bowl, whisk together orange zest and juice, vinegar, honey, and 1/4 teaspoon pepper. Place pork, orange wedges, and rosemary in a shallow dish or zip-top bag and coat with marinade. Refrigerate pork at least 2 hours or up to overnight.
• Remove pork, orange wedges, and rosemary from marinade; transfer pork and oranges to a wire rack set on a foil-lined rimmed baking sheet. Season pork with salt and pepper. Transfer marinade to a small saucepan, simmer over medium until reduced by half, about 5 minutes.
• Heat broiler, with rack in upper third of oven. Broil pork and oranges 3 minutes, then flip pork, brush with reduced marinade, and add rosemary. Broil until pork is lightly charred and cooked through, 5 to 7 minutes. Brush with more reduced marinade and serve.

HONEY-ORANGE GLAZED PORK CHOPS

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.

ORANGE GLAZED PORK CHOPS

Steps:

• In a small bowl, combine marmalade, sage, soy, garlic, Grand Marnier, salt and pepper.
• Pour over chops, and marinate for 30 minutes (I put the chops and marinade in ziplock bags).
• Grill the chops, reserving the marinade.
• While the chops are cooking, add the marinade to a small saucepan, bring to a boil, then remove from heat.
• To serve, spoon glaze over the pork chops and garnish with sage leaves.

CHIPOTLE ORANGE GLAZED PORK CHOPS

Steps:

• In a small cup combine first 4 ingredients (syrup - adobe sauce).
• Spray grill with Pam and preheat to medium high.
• Sprinkle pork chops with salt and then brush with glaze.
• Cook pork chops over medium high heat until cooked through (3-5 minutes per side).

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

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.

TRIPLE ORANGE GLAZED PORK CHOPS

Steps:

• In a small bowl, mix together the orange juice and marmalade.
• Heat the butter and olive oil in a large skillet over medium heat. Season the pork chops with the salt and pepper. Add the chops and cook, turning once, until just cooked through, 6 to 8 minutes total. Transfer the chops to a platter and cover loosely with aluminum foil.
• Pour off all but 3 tablespoons of drippings from the skillet and add the orange juice mixture. Raise the heat to medium-high and stir, scraping up the brown bits on the bottom of the pan, until the sauce is reduced and slightly syrupy, 6 to 8 minutes. Add the cayenne pepper to taste, then the lime zest; check for seasonings and adjust as necessary. Return the pork chops to the pan, reduce the heat to medium, and turn the pork chops a few times in the sauce. Remove the chops and add the mandarin oranges at the very last minute, just to warm them. If left in too long they値l simply dissolve.
• Transfer the chops to serving dishes, drizzle with the sauce, and top with toasted coconut and parsley.

ORANGE GLAZED PORK CHOPS

Steps:

• Sprinkle pork chops lightly with salt and pepper and coat with flour.
• Heat oil and brown pork chops on both sides.
• Combine remaining ingredients and pour over pork chops, reduce heat and simmer for 40 to 45 minutes.
• Serve over rice.

PRESSURE COOKER ORANGE GLAZED PORK CHOPS RECIPE - (4.6/5)

Steps:

• With lid off, heat oil on high or brown till sizzling, add salted and peppered pork chops and brown on both sides. Add broth, zest, thyme, onion powder to cooker and secure lid. Cook on high for 15 minutes. Release pressure naturally for 10 minutes then quick release and remove chops and rest under foil. Drain and discard all cooking liquid Set cooker on high or brown and whisk all remaining ingredients into cooker to create glaze. Cook just until combined and simmering. Toss chops in glaze before serving.

ORANGE GLAZED PORK CHOPS

Steps:

• 1. Preheat oven to 425°.
• 2. Combine juice, marmalade, and mustard in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer 15 minutes or until syrupy.
• 3. Heat a large oven-proof skillet over medium-high heat. Add oil, swirl to coat. Sprinkle pork with salt and pepper. Add to the pan; cook 5 minutes or until browned. Turn pork; add rosemary and onion to the pan. Pour the juice mixture over the pork; bake at 425° for 10 minutes or until a thermometer reads 140°.
• 4. Place onion and rosemary on a platter. Return the pan to medium high heat; add lime juice. Cook 4 minutes or until the liquid is syrupy. Add the pork to the platter; drizzle with sauce.