Best 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.

CRANBERRY-ORANGE GLAZED PORK CHOPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, mix together the cranberry sauce, orange marmalade, olive oil, ginger, red pepper flakes, 1 teaspoon of salt, and ½ teaspoon of pepper. Set aside.
• Season the pork chops on both sides with the remaining teaspoon of salt and ½ teaspoon of pepper.
• Heat the canola oil in a large cast-iron skillet over medium-high heat. When the oil is shimmering, sear the pork chops in batches until golden brown on both sides, about 2 minutes per side. Sear the fat side of the pork chops until lightly browned and some of the fat has rendered, about 1 minute more.
• Turn off the heat then arrange all of the pork chops in the pan. Spoon the cranberry mixture over the chops, spreading in an even layer.
• Transfer the pan to the oven and bake for 5-7 minutes, or until the internal temperature reaches 140°F (60°C). Let rest for 5 minutes.
• Transfer the pork chops to plates and garnish with the parsley. Serve with your favorite sides.
• Enjoy!

CHIPOTLE ORANGE GLAZED PORK CHOPS

Steps:

• In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
• Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.

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.

BALSAMIC CRANBERRY ORANGE GLAZED PORK CHOPS

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Bring pork chops to room temp, pat dry, and season with salt and pepper (on both sides) before cooking.
• 3. Pour oil in large, heavy skillet. Heat over medium-high heat until really hot (sorry, I didn't measure temp but it was searingly hot).
• 4. In bowl, combine cranberry sauce and orange peel. Stir until well blended. You'll only need about half of this mixture, So, put 1/2 of this cranberry/orange mixture in sealed plastic container, refrigerate and save for later (it makes a TOTALLY yummy spread for your toast).
• 5. To the remaining half of cranberry/orange mix, add balsamic vinegar and stir until blended.
• 6. Arrange pork chops in hot skillet and sear just until browned then flip over and sear other side (about 2 min per side). **NOTE** This stuff splatters so be careful not to get burned!
• 7. Transfer seared pork chops to 8x8 baking dish. Add 2-3 Tbsp of water in the bottom of the pan. Spread pork chops, generously, with cranberry mixture.
• 8. Place on middle rack of preheated oven and bake for 10 minutes.
• 9. At the very end of baking time, switch oven to broil to "caramelize" cranberry glaze. Watch it closely... this only takes a minute or so.
• 10. Remove from oven, let rest 5 minutes before serving.

ORANGE-GLAZED PORK CHOPS

Steps:

• Preheat oven to 400°F. Combine dry stuffing mix, oranges and hot water; stir just until moistened.
• Spoon into 13x9-inch baking dish; top with chops. Mix marmalade and mustard; spread over chops.
• Bake 30 min. or until chops are cooked through (160ºF).

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.

ORANGE-GLAZED PORK CHOPS WITH HERB STUFFING

Steps:

• Heat oven to 200°F. Place bread slices in single layer on cookie sheet. Bake about 1 hour or until dry. Coarsely crumble enough dry bread to measure 10 cups. Place in large bowl.
• Heat oven to 350°F. Melt butter in 8-inch skillet over medium heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Stir in sage, thyme, salt and pepper. Pour over bread crumbs; toss to mix. Pour broth over bread crumbs; toss to mix (mixture will be dry). Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
• Place pork chops on stuffing. Mix marmalade and lemon juice in small bowl; brush over pork. Bake 45 to 60 minutes or until pork is no longer pink in center.

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.

ORANGE BOURBON GLAZED PORK CHOPS

Steps:

• COAT both sides of pork chops with Chipotle pepper sauce. Refrigerate while preparing sauce.
• SAUTE garlic in oil for 2-3 minutes.
• Add orange juice, marmalade, honey and bourbon and bring to a boil. Reduce heat and simmer for 5-10 minutes. Remove from heat and set aside.
• HEAT large skillet on high. Spray with non-stick cooking spray and add pork chops to skillet. Sear pork chops on both sides. Reduce heat to medium and cook pork chops 6-8 minutes on each side.
• BRUSH prepared glaze on chops during the last few minutes of cooking.
• Remove chops to a platter and drizzle with additional sauce.

ORANGE GLAZED PORK CHOPS WITH STUFFING

Steps:

• Stir contents of stuffing mix, water, oranges, and butter together until just moistened. Spoon mixture into a 12"x8" baking dish. Top with chops.
• Mix together marmalade and Dijon mustard. Spread on chops.
• Bake at 375 for 40 minutes or until chops are cooked through.

CHIPOTLE ORANGE GLAZED PORK CHOPS

Steps:

• In a small bowl combine the maple syrup, orange juice concentrate and chipotle.Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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

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.

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. Trim several pieces of fat from pork chops. On sheet of waxed paper, coat chops with 2 T flour. 2. In 12" skillet over medium-high heat, heat fat until lightly browned; using spoon, press and rub fat over bottom of skillet to grease it well; discard fat. Add 3 chops to skillet; over high heat, cook until well browned on both sides, remove chops from skillet as they brown. Repeat with remaining chops. 3. Return chops to skillet; add water, salt, sugar, pepper, cinnamon and 1-1/4 c orange juice; heat to boiling. Reduce heat to low; cover and simmer 25 minutes or until shops are fork-tender, turning shops once. Remove chops to platter, keep warm. 4. In cup with fork, mix 1 T flour and remaining 1/4 cup orange juice until blended; gradually stir into liquid in skillet. Cook, stirring constantly, until mixture is slightly thickened. 5. To serve, arrange pork chops and orange slices on warm platter, pour liquid from skillet over chops.

ORANGE GLAZED PORK CHOPS

Steps:

• In a saucepan, cook minced onions and garlic in oil until soft. Add orange juice, teriyaki sauce, brown sugar lemon juice, lemon zest, ginger and cinnamon to the onions and garlic and bring to a boil. Reduce heat and simmer for 15 minutes. Salt and pepper pork chops and place on grill. Cook until almost done. Mop with sauce and continue to cook until done. Do not start mopping too soon or the sauce may tend to harden on the meat due to the sugar content. Serve any extra sauce on the side.