PORK CHOPS WITH ORANGE MARMALADE GLAZE
Using an Instant Pot® (pressure cooker) is a great way to cook pork chops because the result is always tender and moist. This recipe has an easy glaze with a slightly sweet Asian flavor. It uses a jar of orange marmalade as a shortcut and along with a 4-minute cooking time, this recipe is perfect for any day of the week.
Provided by Anne Symes
Categories Entrées
Time 29m
Number Of Ingredients 13
Steps:
- Pre-heat the pressure cooker using the BROWN OR SAUTE setting. Season the pork chops with salt and freshly ground black pepper. Add the oil and brown the pork chops on both sides. Remove the browned chops and set aside.
- Add the onion to the cooker and saute until the onion starts to brown and soften - about 8 minutes. Add the chicken stock and stir, scraping up any brown bits on the bottom of cooker. Add the carrots, water chestnuts, orange slices and 1/2 cup of orange juice into the cooker. Stir to combine, pushing the sliced down into the liquid. Return the browned pork chops to the cooker, placing them on top of the vegetables and liquid. Turn the cooker off.
- In a small bowl whisk together orange marmalade, soy sauce, honey, and two tablespoons of orange juice. Spoon half of this mixture onto the pork chops and reserve the other half to add to the sauce at the end. Lock the lid in place.
- Pressure Cook on High for 4 minutes.
- Let the pressure drop Naturally and carefully remove the lid. Transfer the pork chops and vegetables to a platter and cover loosely with foil. Reserve half a cup of the braising liquid from the pressure cooker and discard the rest. Return the pressure cooker to the BROWN OR SAUTE setting. Add reserved braising liquid, sugar snap peas and reserved orange marmalade mixture. Bring the sauce to a boil and simmer until it thickens - about 3 minutes. Serve the pork chops and vegetables over rice, pouring the sauce evenly over the top.
Nutrition Facts : Calories 527 kcal, Carbohydrate 78 g, Protein 32 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 91 mg, Sodium 363 mg, Fiber 4 g, Sugar 66 g, ServingSize 1 serving
ORANGE-GLAZED PORK CHOPS
"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
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 :
MARMALADE PORK CHOPS
This is great for those hurried evenings when you don't have much time for preparations! Only three ingredients! So quick and easy to prepare, and tastes so good! This is one of my family favorites!
Provided by DENEMI
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h5m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pork chops in a 9x13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over the chops. Cover with foil and bake for 1 hour.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 29 g, Cholesterol 46.3 mg, Fat 7.8 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 2.9 g, Sodium 1852.2 mg, Sugar 24.5 g
ORANGE-SAGE PORK CHOPS
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
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
PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE
A lovely pork tenderloin with a hint of orange. Great for a fall night! You can use brown sugar in place of the honey if you prefer.
Provided by Love2cook2
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
- Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
- Remove the cover and allow the meat and juices to stand for 10 minutes.
- To serve, slice the meat and drizzle with pan juices.
- If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 315.6 calories, Carbohydrate 48.3 g, Cholesterol 63.2 mg, Fat 4.4 g, Fiber 0.7 g, Protein 22.1 g, SaturatedFat 1.5 g, Sodium 283.8 mg, Sugar 45.5 g
ORANGE-GLAZED PORK CHOPS
Pork chops spread with an orange marmalade and mustard glaze are baked over stuffing laced with mandarin oranges for an easy and elegant entrée.
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 4 servings.
Number Of Ingredients 6
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).
Nutrition Facts : Calories 330, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 700 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 14 g, Protein 25 g
PORK CHOPS WITH ORANGE GLAZE
"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
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 STUFFING
I think I got this from a Stove Top ad or box. Either way, we enjoy it very much served with a green vegetable for an easy weeknight supper.
Provided by DeniseBC
Categories Pork
Time 55m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 611.5, Fat 20.4, SaturatedFat 8.6, Cholesterol 139.6, Sodium 799.7, Carbohydrate 60.7, Fiber 3.1, Sugar 27.8, Protein 45.5
ORANGE PORK CHOPS
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
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 :
PORK CHOPS WITH CURRIED ORANGE SAUCE
A great way to enjoy pan-fried pork chops.
Provided by Daily Inspiration S
Categories Pork
Time 30m
Number Of Ingredients 9
Steps:
- 1. Combine 1/4 tsp. curry powder, 1/4 tsp. paprika and 1/4 tsp.salt. Sprinkle pork with the curry mixture. Combine 1/2 tsp. curry powder and all of the marmalade, horseradish, vinegar and pepper in a small bowl.
- 2. Heat a large nonstick skillet, coated with cooking spray, over medium-high heat. Add the pork, cook for 5 minutes on each side (or until pork loses its pink color and reaches desired temperature).
- 3. Remove pork chops from pan. Add the marmalade mixture to the pan and cook for 15 seconds, scraping the pan to loosen browned bits. Spoon sauce over pork chops.
ORANGE MARMALADE STOVE TOP PORK CHOPS
Sweet and tangy, low-cal, and quick. Only 5 ingredients! Great with white rice to drizzle the sauce over.
Provided by LexingtonMom
Categories Pork
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Brush chops with a little oil and sprinkle with lemon pepper.
- Heat non-stick skillet over medium high heat. Brown chops on both sides until just cooked through. Remove to platter for a minute.
- Add marmalade and cider vinegar to pan, cooking and stirring into baked bits left in pan. Boil for a couple minutes to reduce a little, stirring now and then.
- Return chops to pan and turn once to coat.
Nutrition Facts : Calories 134.4, Sodium 30.6, Carbohydrate 35.5, Fiber 0.4, Sugar 32.1, Protein 0.2
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