Time 20m Yield 2 servings. Number Of Ingredients 9 Steps:
In a large skillet, brown pork chops in oil. Sprinkle both sides with salt and pepper. Combine the orange juice, ginger and garlic; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until meat juices run clear. Remove chops and keep warm. , Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.
Time 6h20m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Pierce small holes in both sides or the pork chops. In a bowl stir together the sherry, honey, soy sauce, sesame seeds, orange peel, hot pepper sauce, ginger, garlic and black pepper. Pour about 1/2 cup marinade into a small bowl; set aside. Pour the remaining marinade (with green onion pieces) into a large resealable bag; add in the pork chops. Seal the bag and turn to coat. Refrigerate for 6 hours or up to 24 hours. When ready to grill, in a small saucepan combine the cornstarch with water until smooth; add in the reserved 1/2 cup marinade; bring to a boil and cook for about 1 minute, or until thickened. Drain and discard the marinade from the pork. Season the pork chops with salt and pepper. Heat grill to medium heat and grill the chops about 4 minutes. Turn the chops and baste with a small amount sauce; grill for about 15-20 minutes longer, or until the chops are cooked through, basting again towards the end of cooking. Serve any remaining sauce with the chops. Delicious!
Time 40m Yield 4 servings Number Of Ingredients 10 Steps:
Whisk the orange juice, soy sauce, honey, ginger, garlic and red pepper flakes in a shallow dish. Add the pork and let marinate, turning occasionally, 10 minutes. Preheat the broiler. Place the pork chops on a foil-lined baking sheet. Transfer the marinade to a small saucepan and bring to a simmer over medium-high heat. Cook until reduced by about half, 8 to 10 minutes. Meanwhile, broil the pork until slightly charred and just cooked through, 5 to 7 minutes. Set aside to rest. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings, flat-side down, and cook, undisturbed, until slightly browned, about 3 minutes. Add 1/4 cup water; cover and cook until the water has evaporated and the dumplings are crisp on the bottom, about 3 minutes. Uncover and add the greens; stir until just wilted, 1 minute. Serve with the pork chops and orange sauce.
Time 20m Yield 4 servings. Number Of Ingredients 12 Steps:
In a large saucepan, cook ginger and garlic in oil for 1 minute; remove from the heat. Stir in the sherry or broth, honey, soy sauce, sesame seeds, orange zest and hot pepper sauce. Pour 1/2 cup into a small bowl; set aside. Pour remaining marinade into a large bowl; add pork chops. Turn to coat; cover and refrigerate for at least 1 hour., Meanwhile, in a small saucepan, combine cornstarch and water until smooth; add reserved marinade. Bring to a boil; cook and stir for 1 minute or until thickened., Drain and discard marinade from pork. On a lightly oiled grill rack, grill chops, covered, over medium heat for 4-5 minutes on each side; basting occasionally with sauce or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with remaining sauce.
Time 30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Pat chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Add chops and cook until well browned, about 4 minutes per side. Transfer chops to a plate. Add remaining oil and onion to skillet and cook until lightly browned, about 3 minutes. Stir in ginger and cook until fragrant, about 30 seconds. Stir in juice, zest, broth, sugar and hot sauce, scraping up any browned bits from bottom of pan. Cook until sauce thickens slightly, about 3 minutes. Return chops and any accumulated juices to skillet. Simmer, turning once or twice, until sauce glazes chops and meat registers 145 degrees, 3 to 5 minutes. Transfer chops to platter. Off heat, whisk butter into glaze and season with salt and pepper. Spoon glaze over chops and serve.
Yield Serves 2 Number Of Ingredients 6 Steps:
Pat pork dry and season with salt and pepper. In a skillet heat oil over moderately high heat until hot but not smoking and brown chops until golden. Add garlic, orange juice, wine, and lemon juice and simmer, covered partially, until pork is tender, 10 to 15 minutes.
Time 1h Number Of Ingredients 8 Steps:
Whisk together soy sauce, 3 tablespoons oil, the ginger, sugar, chopped scallion, and 1/2 teaspoon pepper. Arrange pork chops in a 9-by-13-inch nonreactive baking dish. Reserve 3 tablespoons marinade, and pour remainder over pork chops. Marinate, covered with plastic wrap, flipping chops halfway through, for 45 minutes. Heat remaining tablespoon oil in large skillet over medium-high heat. Remove pork chops from marinade, and sear for 3 1/2 to 4 minutes. Reduce heat to medium. Flip chops, and sear until just cooked through, 3 1/2 to 4 minutes more. Transfer chops to a board or platter. Let rest for 5 minutes. Add reserved 3 tablespoons marinade to skillet. Simmer over medium heat until thickened, about 30 seconds. Spoon sauce over chops. Garnish with thinly sliced scallion.
Time 2h15m Yield 6 Number Of Ingredients 8 Steps:
In a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally. Preheat grill for high heat, and lightly oil grate. Grill pork chops for 5 to 6 minutes per side, or to desired doneness.
