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.
Time 55m Yield 4 serving(s) Number Of Ingredients 12 Steps:
In greased skillet, over high heat, cook pork chops until well browned on both sides. Add next 3 ingredients and 1 tsp salt; heat to boiling. Reduce heat to low; cover; simmer about 35 minutes, turning once. Meanwhile, prepare orange sauce: grate 1 T. peel from stem end of orange; then from other end, cut 4 thin slices; set aside. In saucepan over medium-high heat, cook orange peel, orange juice, sugar, cornstarch, cinnamon, cloves and salt until thickened, stirring. Add orange slices; cover; remove from heat and keep warm. To serve, top pork chops with orange sauce. Use orange slices as a garnish.
Time 17m Yield 4 servings Number Of Ingredients 5 Steps:
In a small bowl combine the maple syrup, orange juice concentrate and chipotle. Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.
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 15m Number Of Ingredients 5 Steps:
In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook until cooked through, 9 minutes, flipping once. Transfer to a platter. Add orange zest and juice to skillet. Cook until slightly thickened, 1 1/2 minutes. Remove from heat and stir in orange segments. To serve, spoon orange mixture over pork chops and top with parsley.
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.
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 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.
Time 1h5m Yield 4 Number Of Ingredients 10 Steps:
Heat oven to 350°F. In medium bowl, mix marmalade, butter, cinnamon and ginger. Stir in cranberries and sweet potatoes; set aside. In shallow dish, mix Bisquick mix and red pepper. In another shallow dish, place soy sauce. Dip pork into soy sauce, then coat with Bisquick mixture. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown. Place pork in ungreased 13x9-inch (3-quart) glass baking dish. Arrange sweet potato mixture around pork. Bake 40 to 45 minutes or until sweet potatoes are tender and pork is no longer pink in center.
Time 25m Yield 4 Number Of Ingredients 5 Steps:
In shallow glass baking dish, place pork chops. Brush 1 tablespoon Worcestershire sauce over both sides of each. Let stand at room temperature 15 minutes to marinate. Meanwhile, heat gas or charcoal grill. In 2-quart saucepan, mix remaining 2 tablespoons Worcestershire sauce, the honey, orange peel and salt until well blended. Heat to boiling over high heat. Reduce heat to medium; boil 1 minute. When grill is heated, place pork on gas grill over medium-high heat or on charcoal grill over medium-high coals. Spoon half of honey mixture evenly over pork. Cook uncovered 5 minutes. Turn pork; spoon remaining honey mixture over pork. Cook uncovered 3 to 5 minutes longer or until pork is slightly pink in center and thermometer inserted in center of pork reads 160°F.
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 20m Number Of Ingredients 6 Steps:
In a bowl, whisk together orange zest and juice, vinegar, honey, and 1/4 teaspoon pepper. Place pork, orange wedges, and rosemary in a shallow dish or zip-top bag and coat with marinade. Refrigerate pork at least 2 hours or up to overnight. Remove pork, orange wedges, and rosemary from marinade; transfer pork and oranges to a wire rack set on a foil-lined rimmed baking sheet. Season pork with salt and pepper. Transfer marinade to a small saucepan, simmer over medium until reduced by half, about 5 minutes. Heat broiler, with rack in upper third of oven. Broil pork and oranges 3 minutes, then flip pork, brush with reduced marinade, and add rosemary. Broil until pork is lightly charred and cooked through, 5 to 7 minutes. Brush with more reduced marinade and serve.
