Best Mandarin Orange Pork Chops Recipes

MANDARIN ORANGE PORK CHOPS

Steps:

• Season pork chops with salt and pepper.
• Heat oil in nonstick skillet over medium high heat.
• Add pork chops and saute until golden brown on both sides.
• Stir together vinegar, orange juice, brown sugar and ginger.
• Pour over pork chops in skillet.
• Turn up heat and boil liquid for about 2 minutes or until about half the liquid is left in the pan.
• Remove from heat and remove chops from skillet.
• Add mandarin oranges to the sauce.
• Spoon sauce over pork chops before serving.

MOJITO PORK CHOPS WITH MANDARIN ORANGE & ARUGULA SALAD

Steps:

• Preheat oven to 375°F. Drain mandarin oranges and reserve juice. Zest limes, cut in half and juice. Stem and coarsely chop mint. Peel shallot and thinly slice. Pat pork chops dry and season both sides with half the lime zest and a pinch of pepper.
• Place reserved mandarin orange juice, half the lime juice, all of the olive oil except for what is needed for the pan to cook the pork chops, honey, mint (reserve a pinch for garnish), remaining lime zest and a pinch of pepper in a large mixing bowl. Mix thoroughly; set aside 1 tablespoon dressing for each pork chop.
• Heat 1-2 teaspoon olive oil in a pan over medium heat. Place pork chops in pan and cook until golden brown, 2-3 minutes per side. Transfer pork chops to prepared baking sheet. Pork chops will finish cooking in a later step.
• Place baking sheet in oven and roast until pork chops reach a minimum internal temperature of 145°F, 8-10 minutes. Rest 5 minutes. While pork chops rest, make salad.
• Stir dressing to recombine. Add arugula, mandarin oranges and shallots (to taste) to dressing. Toss to coat. Plate dish as pictured, topping pork chops with remaining dressing. Garnish salad with slivered almonds and remaining mint. Bon appétit!

PORK CHOPS WITH MANDARIN ORANGE SALSA

Steps:

• Place pork chops in a casserole dish. Peel, seed and section the clementines.
• Place half the clementine sections in a small bowl (chop the other half, reserve and refrigerate for late use in salsa). Use a fork to press half the sections into small pieces. Add orange juice and soy sauce then mix together well.
• Pour mixture over pork chops, being sure that the chops are completely covered with marinade. Cover the dish and refrigerate 4-6 hours or overnight.
• Pre-heat oven to 350ºF. In a small dish, blend onion powder, salt substitute seasoning and chili powder. Remove chops from marinade and season both sides with the spice mix.
• Bake in oven for 22-28 minutes, depending on the thickness of the pork chops.
• Combine the cucumber, grape tomatoes, bell pepper and lime juice with the remaining clementines to make a fruit and vegetable salsa.
• Prepare brown rice and spinach according to directions on package.
• Serve each pork chop with equal amounts of clementine salsa, 1/2 cup of brown rice and 1/2 cup of spinach.