Best Braised Pork Chops With Five Spice And Orange Peel Recipes

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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 :

CHINESE FIVE SPICE PORK CHOPS



Chinese Five Spice Pork Chops image

Make and share this Chinese Five Spice Pork Chops recipe from Food.com.

Provided by Jen T

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4

4 large pork chops
1 tablespoon Chinese five spice powder
2 tablespoons soy sauce
2 tablespoons garlic-infused olive oil (or use plain olive oil and 1tsp minced garlic)

Steps:

  • Arrange the pork chops in a single layer in a non-metallic baking dish.
  • Sprinkle on the five spice powder, then drizzle over the soy sauce and garlic oil.
  • Using clean hands rub the mixture into the meat.
  • Cover the dish with plastic wrap and chill for 2 hours.
  • Preheat the oven to 325°C/160°F.
  • Uncover the dish and bake for 30-40 minutes or until the meat is cooked through and tender.
  • Serve immediately with a green leafy vegetable or broccoli and plain boiled or steamed rice.

Nutrition Facts : Calories 403.4, Fat 24.7, SaturatedFat 6.9, Cholesterol 137.3, Sodium 612.3, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 42.2

ORANGE-SAGE PORK CHOPS



Orange-Sage Pork Chops image

This 'pork chop pick me up' adds a bright splash of citrus and warm sage to your weeknight dinner! We can all use a little spice!

Provided by I Can't Believe its Not Butter!

Categories     Trusted Brands: Recipes and Tips     I Can't Believe It's Not Butter!®

Time 25m

Yield 4

Number Of Ingredients 6

4 (5 ounce) boneless center-cut pork chops, 1/2-inch thick
¼ teaspoon salt
¼ teaspoon cracked black pepper
2 tablespoons I Can't Believe It's Not Butter!® Spread, divided
1 large orange
1 tablespoon chopped fresh sage leaves

Steps:

  • Season chops with salt and cracked black pepper. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook chops, turning once, until done, about 8 minutes. Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from orange. Remove chops to serving platter and keep warm.
  • Melt remaining 1 tablespoon Spread in same skillet over medium-high heat. Add orange juice and bring to a boil, scraping brown bits from bottom of pan. Boil 1 minute or until mixture reduces slightly. Remove from heat and stir in sage and orange peel. Drizzle over chops.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 5.6 g, Cholesterol 45.1 mg, Fat 9.4 g, Fiber 1.1 g, Protein 18.4 g, SaturatedFat 2.9 g, Sodium 216.4 mg, Sugar 4.3 g

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