Best Pork Chops With Orange Soy Glaze And Udon Noodles Recipes

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PORK CHOPS WITH SOY-ORANGE SAUCE



Pork Chops With Soy-Orange Sauce image

Originally from Cooks.com, I don't usually like "sweet meat" sauces, but this is a regular in our household!

Provided by Gatorbek

Categories     Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

3/4 cup fresh orange juice
2 tablespoons soy sauce
1 teaspoon sugar
1 garlic clove, peeled and crushed
1/4 teaspoon black pepper
8 sprigs fresh thyme
2 tablespoons butter
2 tablespoons safflower oil (I usually use vegetable or canola)
8 pork chops, 1/2 inch thick

Steps:

  • Combine orange juice with soy sauce, sugar, garlic, pepper, and thyme in a 1 gallon zipper bag. Set aside.
  • With a very sharp knife, score the pork chops 1/8 inch deep in a criss-cross pattern on each side. Add to marinade bag, seal, and let sit at least 30 minutes.
  • Remove pork chops and retain marinade.
  • Heat the butter and oil in a large heavy skillet until hot. Add the chops in a single layer and saute over high heat for 3 minutes on each side, browning them well. (You may need to do these in batches, or in two skillets. I usually do this using the grill method below.).
  • Reduce heat to low and poir reserved marinade over the chops. Cook until done, about 8-10 minutes longer. Remove chops to a heated platter. Reduce the marinade in the skillet to 1/3 cup. Pour over the cooked chops and serve immediately.
  • GRILL METHOD: Also excellent grilled! Reduce the marinade separateley in a saucepan, then pour over the chops after removing from grill.

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 :

SPICE-BRINED PORK ROAST WITH ORANGE-SOY GLAZE



Spice-Brined Pork Roast with Orange-Soy Glaze image

Pork roasts are an easy and affordable option for feeding a crowd, but the lean meat can become dry in the oven. This recipe solves that problem with a super flavorful brine full of bright, warming flavors like orange, ginger, star anise and dried chilies.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 12

2/3 cup kosher salt
1/3 cup sugar
2 2-inch pieces fresh ginger, quartered lengthwise and smashed
3 cloves garlic, smashed
12 star anise pods
8 dried chiles de arbol, torn into pieces
1 orange, quartered
1 bone-in, center-cut pork roast (8 ribs; about 7 pounds), bones frenched
1/2 cup fresh orange juice (from 2 oranges)
1/3 cup hoisin sauce
1/4 cup soy sauce
1 teaspoon sugar

Steps:

  • Brine the pork: Combine the salt, sugar, ginger, garlic, star anise and chiles in a large pot with 4 cups water. Bring to a simmer, stirring occasionally to dissolve the sugar and salt. Remove from the heat and let cool completely. Squeeze the orange juice into the brine, then add the squeezed orange pieces and 2 cups cold water.
  • Place the pork on a cutting board, fat cap-side down and make a few slits between the ribs with a sharp knife; transfer to a large pot or resealable plastic bag. Add the brine, plus up to 2 cups more water if needed to cover the pork. Cover and refrigerate overnight.
  • Preheat the oven to 375˚ F. Remove the pork from the brine and pat very dry. Let stand at room temperature for 30 minutes. Set a rack in a roasting pan and place the pork on the rack, fat-side up. Roast until a thermometer inserted into the center registers 115˚ F to 120˚ F, about 1 hour 15 minutes. Remove from the oven and increase the temperature to 425˚ F.
  • Meanwhile, make the glaze: Combine the orange juice, hoisin sauce, soy sauce and sugar in a medium nonstick skillet over medium heat. Simmer, stirring, until thickened, 5 to 8 minutes. Set aside about half of the glaze for serving.
  • Brush some of the remaining glaze over the roast. Return to the oven and continue cooking, brushing with more glaze every 5 minutes, until the thermometer registers 135˚ F to 140˚ F, 15 to 25 more minutes. Transfer the pork to a cutting board and let rest 20 to 30 minutes before carving. Serve with the reserved glaze and any collected juices.

PORK CHOPS WITH ORANGE SOY GLAZE AND UDON NOODLES



Pork Chops with Orange Soy Glaze and Udon Noodles image

This is one of my husband's FAVORITE dishes! :)

Provided by Christy Olson

Categories     Steaks and Chops

Time 25m

Number Of Ingredients 12

4 pork loin chops, about 5oz. each
1 Tbsp peanut oil
dash(es) salt & freshly ground pepper
1 tsp corn starch
1/4 c brown sugar
1/2 c chicken broth
2 Tbsp soy sauce
1 Tbsp sesame oil
1 c orange marmalade
12 oz udon noodles, cooked according to package directions
2 Tbsp chopped scallions/green onions
sesame seeds

Steps:

  • 1. Heat peanut oil in a large skillet over medium-high heat. Season both sides of the pork with salt and black pepper. Add pork to the skillet and cook 2 minutes per side, until golden brown.
  • 2. In a medium bowl, add the cornstarch, brown sugar, broth, soy sauce, and sesame oil. Mix well. Using a spoon, combine the orange marmalade. Mix well and add to the pork in the pan. Bring to a simmer for 5 minutes, or until pork is cooked through and the sauce thickens and reduces. Arrange noodles on a serving platter. Top with pork chops and sauce. Garnish with scallions/green onions and sesame seeds.

PORK AND UDON NOODLE SOUP



Pork and Udon Noodle Soup image

Provided by Aaron McCargo Jr.

Time 5h35m

Yield 4 servings

Number Of Ingredients 19

4 tablespoons canola oil, divided
2 medium carrots, chopped
1 small white onion, chopped
2 tablespoons chopped ginger
4 cloves garlic, chopped
1 habanero, seeded and chopped (or a milder chile if preferred)
2 cups shiitake mushrooms, chopped
1 head Chinese cabbage, chopped
2 tablespoons tamari soy sauce, plus more for drizzling
8 cups chicken stock
2 cups shredded Simple Roasted Pork Shoulder, recipe follows
1 (7-ounce package) udon noodles, prepared according to package directions
1 cup fresh cilantro leaves, for garnish
1 cup bean sprouts, for garnish
Lime wedges, for garnish
3 tablespoons olive oil
3 tablespoons chopped garlic
Salt and freshly ground black pepper
1 (4 pound) pork shoulder

Steps:

  • Heat a large stockpot or Dutch oven over medium-high heat. Add 2 tablespoons oil. Add the carrots and onions and saute until they begin to caramelize. Next, add the ginger, garlic and habanero. Saute until the vegetables become aromatic, about 1 minute. Add the remaining 2 tablespoons oil and the mushrooms and cabbage. Stir in the tamari sauce, chicken stock and pork. Reduce the heat to low, cover and let simmer about 20 minutes.
  • To serve, divide the prepared noodles between 4 entree-size bowls. Ladle the soup into the bowls and garnish each with cilantro leaves, bean sprouts and lime wedges. Drizzle with additional tamari sauce, if desired.
  • Preheat the oven to 425 degrees F.
  • In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
  • Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

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



Orange Glazed Pork Chops image

A sensational combination of orange marmalade, fresh sage, soy sauce and garlic is the basis for a quick and easy marinade for grilled pork chops. Prep time includes 30 minutes marination. Cook time depends on the thickness ot the chops.

Provided by Lorac

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

4 pork chops
1/3 cup orange marmalade
1 tablespoon chopped fresh sage
2 tablespoons soy sauce
1 clove garlic, minced
2 tablespoons orange liqueur (Grand Marnier) (optional)
salt
fresh ground black pepper

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.

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