Best Orange Glazed Pork Chops With Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

ORANGE-GLAZED PORK CHOPS WITH HERB STUFFING



Orange-Glazed Pork Chops with Herb Stuffing image

Tender pork chops coated with orange marmalade rest on top of homemade savory stuffing in a 20-minute delight!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h20m

Yield 8

Number Of Ingredients 12

1 loaf (1 pound) sliced bakery white bread
1/2 cup butter or margarine
3 medium stalks celery, diced (1 1/4 cups)
3/4 cup finely chopped onion
2 teaspoons dried sage leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Progresso™ chicken broth (from 32-ounce carton)
8 pork boneless center-cut loin chops (about 4 ounces each)
3 tablespoons orange marmalade
1 teaspoon lemon juice

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.

Nutrition Facts : Calories 450, Carbohydrate 35 g, Cholesterol 95 mg, Fat 2, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 710 mg

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 :

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



Orange-Glazed Pork Chops (McCall's Cooking School) image

Be sure everyone is very hungry before you serve these giant stuffed pork chops. Each one is a big 1/2-pound chop stuffed with an orange-flavored bread stuffing. While the chops bake, they are brushed frequently with a sweet-and-sour glaze made from orange juice, orange marmalade, brown sugar and vinegar.

Provided by Diane C 2

Categories     Pork

Time 2h20m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 13

4 pork chops, 1 1/2 inches thick (each about 1/2 lb)
2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped celery
1/3 cup finely chopped onion
1 1/2 cups soft bread cubes
2 cups orange juice
3 tablespoons orange juice
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon grated orange peel
1/4 cup light-brown sugar
1/4 cup orange marmalade
2 tablespoons cider vinegar

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 MARMALADE GLAZED STUFFED PORKCHOPS



Orange Marmalade Glazed Stuffed Porkchops image

Even though this calls for bone in thick chops, Boneless works just as well, I made this on special occasions like anniversaries. I found this in a old cook both I had ,My husband fell in love ( with me of course) the rest is .....Yummy! Sooooo Good.

Provided by Carolyn Stallings

Categories     Steaks and Chops

Time 1h35m

Number Of Ingredients 3

4 rib pork chops, cut 1 1/2
stuffing: 2 tbsp. butter 1/3 c. finely chopped onion 1/2 c. chopped celery 1 1/2 c. soft bread cubes 2 tbsp. chopped parsley 1 tsp. salt 1/2 tsp. grated orange peel 1 1/2 tsp. seasoned salt 3 tbsp. orange juice
glaze: 1/2 c. orange juice 1/4 c. light brown sugar 1/4 c. orange marmalade 2 tbsp. cider vinegar

Steps:

  • 1. Preheat oven to 375 degrees. Wipe pork chops well. Make stuffing. In hot skillet add butter, cook onions and celery until tender, about 8 minutes. Add bread cubes and brown slightly. Remove from heat. Add parsley, salt, orange peel, 1 teaspoon seasoned salt and orange juice; toss mixture lightly to combine. Fill pocket of chops with stuffing. Stand chops on rib bones on rack in shallow roasting pan. Sprinkle with 1/2 teaspoon seasoned salt. Pour water to 1/2" depth in roasting pan (water should not touch rack). Cover chops and roasting pan with foil. Bake chops 1 1/2 hours. Meanwhile, make Glaze. Combine all ingredients in small saucepan, mixing well. Bring to boiling, stirring. Reduce heat and simmer, uncovered 15 minutes, stirring. Remove foil from chops and pour off water. Brush chops with some of the glaze. Bake, uncovered 30 minutes or until chops are done and brown, basting with glaze very 10 minutes. Makes 4 servings.

STUFFED ORANGE GLAZE PORK CHOPS



Stuffed Orange Glaze Pork Chops image

Tasty pork chops with a simple bread and celery stuffing, and a sweet and sour orange marmalade sauce. The original recipe, from McCall's Greatest Recipe Card Collection, called for 4 rib chops cut 1-1/2" thick (2 lbs. total) with a pocket. Instead of the rib chops I use boneless pork chops, place stuffing between two of them, then tie them together with kitchen string. Then I adjust the cooking time according to the thickness of the chops. You can adjust the seasonings to suit your taste too. The stuffing is also good with chicken breasts. Serve with a green veggie or salad and baked potatoes for dinner. Note: Edited to remove some of the salt and reduce the sweetness of this recipe.

Provided by foodtvfan

Categories     Pork

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons butter
1/3 cup onion, finely chopped
1/2 cup celery, chopped
1 1/2 cups soft bread cubes
2 tablespoons fresh parsley, chopped
1/2 teaspoon orange rind, finely grated
1/4 teaspoon seasoning salt (to taste)
2 tablespoons orange juice
8 boneless pork chops, about 1/2 thick
1/4 teaspoon seasoning salt (to taste)
water
1/2 cup orange juice
3 tablespoons light brown sugar
3 tablespoons orange marmalade
2 tablespoons cider vinegar or 2 tablespoons white vinegar

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Stuffing:.
  • In hot butter in skillet, cook onions and celery until tender, about 5 minutes.
  • Add bread cubes and brown slightly.
  • Remove from heat.
  • Add parsley, orange rind, seasoned salt, and orange juice; toss mixture lightly to combine.
  • Rinse chops with cold water and pat dry with paper towels.
  • Place some stuffing between two boneless chops and then tie them together with kitchen string.
  • Repeat until all chops are stuffed and tied (four bundles).
  • Sprinkle chops with seasoned salt on both sides.
  • Place chops on a rack in a roasting pan.
  • Pour water to 1/2-inch depth in roasting pan (water should not touch rack).
  • Cover roasting pan tightly with foil paper.
  • Bake chops 40 minutes to one hour or until chops are no longer pink inside, depending on thickness of the chops.
  • Meanwhile, make glaze:.
  • Combine all glaze ingredients in a small saucepan, mixing well.
  • Bring to a boil, stirring constantly.
  • Reduce heat to simmer.
  • Simmer gently, uncovered, for a few minutes, stirring frequently.
  • Remove foil from chops and pour off water.
  • Brush chops on both sides with some of the glaze.
  • Bake, uncovered, for about 30 minutes or until chops are tender and browned; turning chops and basting with glaze every 10 minutes.

Nutrition Facts : Calories 772.7, Fat 32.1, SaturatedFat 12.9, Cholesterol 263.2, Sodium 338.3, Carbohydrate 34.5, Fiber 1.1, Sugar 23.8, Protein 81.7

PORK CHOPS WITH MANDARIN ORANGE STUFFING



Pork Chops With Mandarin Orange Stuffing image

The mandarin orange stuffing makes this so different, plus there's a touch of brown sugar, sage and thyme in this yummy dish. I like to use a whole wheat bread for the stuffing, but that's entirely up to you.

Provided by EdsGirlAngie

Categories     Pork

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 12

4 center-cut pork chops
2 teaspoons salt, divided
1 cup chopped celery
3/4 cup chopped onion
4 tablespoons butter, melted
4 tablespoons brown sugar
6 cups bread cubes
1 egg, beaten
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 (11 ounce) can mandarin oranges, drained

Steps:

  • Brown pork chops in a large skillet; remove, set aside and season with 1 teaspoon of the salt.
  • In the same skillet, melt butter and brown celery and onion; stir in brown sugar.
  • Combine bread cubes with sage, thyme, pepper, the remaining 1 teaspoons salt, and the egg; add to celery and onion mixture.
  • Combine thoroughly, then gently stir in mandarin oranges.
  • Preheat oven to 325 degrees F.
  • Spoon the mixture into a 8x13 baking dish, then place pork chops on top; cover with foil and bake at 325 degrees for 1 hour.

Nutrition Facts : Calories 575.7, Fat 26.6, SaturatedFat 12.5, Cholesterol 154.8, Sodium 1696.7, Carbohydrate 54.6, Fiber 3.7, Sugar 25.6, Protein 30

ORANGE-GLAZED PORK CHOPS



Orange-Glazed Pork Chops image

"This recipe from my niece is not only a snap to prepare, it's delicious, too," says field editor Nila Towler of Baird, Texas. A sweet orange glaze perks up these tender pork chops, and there's plenty of sauce to flavor the accompanying rice as well.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 7

2 boneless pork loin chops (1/2 inch thick)
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup packed brown sugar
1/2 cup thawed orange juice concentrate
Hot cooked rice

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.

Nutrition Facts :

Related Topics