Orange Glazed Pork Chops

Orange Glazed Pork Chops
Orange Glazed Pork Chops

Orange Glazed Pork Chops

Marinade:

  • ⅓ cup orange juice
  • ⅓ cup soy sauce
  • 4 tsp brown sugar
  • ¾ tsp ground ginger
  • 2 cloves garlic

3 pork chops (5oz each)

2 tbsp vegetable oil

¾ cup orange juice

1 tbsp Dijon mustard

¾ cup brown sugar

½ tsp salt

Mix marinade ingredients in a sealable bag or flat container. Add pork chops and allow to marinate in the refrigerator overnight, turning occasionally.

Before cooking, remove pork chops from the refrigerator. Remove from marinade, pat dry and allow to sit at room temperature for 30 minutes.

Heat oil in a skillet over medium heat. Place pork chops in a skillet and allow to cook until the internal temperature reaches 140℉, turning once (4-8 minutes, depending on thickness). Remove from the pan and cover to keep warm.

Mix orange juice, mustard, brown sugar and salt in a small bowl. Add to pan and cook over medium-high heat until thickened, about two minutes, stirring constantly.

Pour orange glaze over pork chops and serve immediately.

 

3 servings, 600 calories per serving

Hack: Leftover orange juice can be frozen for up to 12 months. Pour orange juice into an ice cube tray and place in the freezer until solid. Transfer to freezer bags or freezer-safe containers for storage.

 

 

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10 Replies to “Orange Glazed Pork Chops”

  1. Hi Cynthia. Very interesting recipe. I never connected in my kitchen pork with fruits so this will be something new for me and my family. Looking forward to test it in practice, looks tasty and easy to prepare. And thanks for hack, freezing juice in cube tray sounds brilliant and hopefully it will help me not to wast too much food.

    1. The first time I used fruit in a main course dish was an apple and chicken skillet.  My family loved it so much that I’ve been experimenting ever since!

  2. Cynthia I love everything you post! It’s literally the best! Thank you so much for all this great content you have for us all. Your receptors are truly unbeatable 🙌 thank you so much for being a good cooking teacher for m m e and my roommates. We appreciate it more than you think

  3. Hello Cynthia, thank you very much for this delicious recipe. I love to combine meat with fruit. I tried it for the first time in Morocco, and from then on, I collect every recipe for it. The shiny orange pork chops are on my list, and I cannot wait to cook them. Thank you for the excellent description of the recipe. It will be even more fun cooking.
    Monique

  4. I just love the way you present your dish, and the simple way you lay out the ingredients and recipe for better understanding and easier to follow for an amazing outcome.

     I have been so sucked to our African meals and now fed up so am so open to try new recipes and other dishes and your article here has made  way easier me.

    thank you for sharing

    1. Christina, I am very much the same.  I tend to eat the same sorts of food for days (or weeks!) and then I get so sick of it that I have to try something new.  This website is my effort to keep expanding my horizons.  I hope you find that you like trying new things as much as I do!

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