Yield Serves 4 people 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. TIP: For a delicious variation, substitute lime for the orange and cilantro for the sage!
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 55m Yield 4 serving(s) Number Of Ingredients 8 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.
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 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 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 40m Yield 4 servings. Number Of Ingredients 9 Steps:
Combine paprika and pepper; rub over both sides of pork chops. Brown chops in a large nonstick skillet coated with cooking spray., Combine the orange juice, sugar, cloves and orange zest; pour over pork. Cover and simmer for 4-5 minutes or until a thermometer reads 145°. Remove chops and keep warm., In a small bowl, combine flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard cloves. Serve sauce with pork chops.
Time 15m Number Of Ingredients 8 Steps:
Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm. Make sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce, and serve with Parmesan Rice.
