Time 30m Yield 6 servings. Number Of Ingredients 12 Steps:
Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 3 tablespoons reserved juice until smooth; set aside. In another small bowl, combine the onions, brown sugar, ketchup, vinegar, mustard, salt, cinnamon, cloves and remaining juice; set aside., In a large nonstick skillet, brown pork chops in butter on both sides. Add onion mixture; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°, turning chops once., Remove pork and keep warm. Discard cloves. Stir cornstarch mixture into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in oranges. Serve with pork chops.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Season pork chops with salt and pepper. Heat oil in nonstick skillet over medium high heat. Add pork chops and saute until golden brown on both sides. Stir together vinegar, orange juice, brown sugar and ginger. Pour over pork chops in skillet. Turn up heat and boil liquid for about 2 minutes or until about half the liquid is left in the pan. Remove from heat and remove chops from skillet. Add mandarin oranges to the sauce. Spoon sauce over pork chops before serving.
Number Of Ingredients 8 Steps:
In a medium saucepan, combine orange zest and slices, sugar, dried cherries, shallot, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes. Remove from heat; stir in red-wine vinegar. Season pork chops with salt and pepper. Sear in a pan until opaque throughout, and top with orange chutney.
Time 5h7m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Place pork chops in a casserole dish. Peel, seed and section the clementines. Place half the clementine sections in a small bowl (chop the other half, reserve and refrigerate for late use in salsa). Use a fork to press half the sections into small pieces. Add orange juice and soy sauce then mix together well. Pour mixture over pork chops, being sure that the chops are completely covered with marinade. Cover the dish and refrigerate 4-6 hours or overnight. Pre-heat oven to 350ºF. In a small dish, blend onion powder, salt substitute seasoning and chili powder. Remove chops from marinade and season both sides with the spice mix. Bake in oven for 22-28 minutes, depending on the thickness of the pork chops. Combine the cucumber, grape tomatoes, bell pepper and lime juice with the remaining clementines to make a fruit and vegetable salsa. Prepare brown rice and spinach according to directions on package. Serve each pork chop with equal amounts of clementine salsa, 1/2 cup of brown rice and 1/2 cup of spinach.
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 50m Yield Makes 4 servings. Number Of Ingredients 6 Steps:
Preheat oven to 400°F. Combine dry stuffing mix, oranges and hot water; stir just until moistened. Spoon into 13x9-inch baking dish; top with chops. Mix marmalade and mustard; spread over chops. Bake 30 min. or until chops are cooked through (160ºF).
More about “mandarin orange pork chops recipes”
Time 25m Yield 6 servings. Number Of Ingredients 9 Steps:
Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil on both sides. , Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°.
