Time 20m Yield 4 Number Of Ingredients 7 Steps:
Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.
Time 6h23m Yield 4 Number Of Ingredients 10 Steps:
In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large resealable plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight. Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes. Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking.
Time 50m Yield 2 serving(s) Number Of Ingredients 10 Steps:
In 10-inch skillet, brown chops over medium heat. Drain off fat. Sprinkle salt on chops. Arrange onion slices on chops. Mix orange juice concentrate, sugar, allspice, lemon juice and water; pour into skillet. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Place sweet potatoes and orange slices on chops. Cover and cook until potatoes are hot, about 10 minutes.
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.
Time 30m Yield 2 servings. Number Of Ingredients 14 Steps:
Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, sugar, ginger and orange zest. Stir in orange juice and soy sauce until smooth; set aside., In a large skillet or wok, stir-fry the celery, carrots and cashews in oil until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice; top with noodles and onion.
Time 1h5m Yield 2 servings. Number Of Ingredients 8 Steps:
In a large skillet, brown pork chops in oil. Place in a greased 8-in. square baking pan. Layer potatoes, onion and carrot over chops. Dot with butter. Sprinkle with salt and pepper. , Cover and bake at 350° for 55-60 minutes or until pork chops and vegetables are tender.
More about “orange pork chops for 2 recipes”
Time 1h15m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Brown chops in hot oil. squeeze juice of 1/2 orange over pork chops,deglaze the pan while browning chops. Cut sweet potatoe into 1/2 inch slices. Place meat, juice and sweet potatoe slices in a baking dish, sprinkle with cinnamon, salt and cayenne pepper, Cover all with orange slices. Bake covered in 350 degree oven for 1 hour or until meat is tender.
