The acid from the orange juice in this marinade tenderizes the meat and gives great flavor without the need for added salt. Try some different grains, like cooked barley or wild rice, as a side dish along with steamed broccoli or other green vegetable.
In this recipe we boiled the leftover marinating liquid to kill any bacteria that may be present from the raw meat. Never baste or serve a liquid that was used on raw meat unless it has been heated to boiling.
An easy and quick pork chop recipe, a good squeeze of orange juice in the pan creates a quick sauce. Incorporating fruit in your cooking will enhance the flavor and freshness of the dish. It's the perfect flavor combination and it makes these boneless pork chops stand out. This dish uses a very traditional technique.
The delicious pork chops with orange sauce into something a little special for a midweek dinner,
Tangy orange flavors the marinade and sweet sauce that dress up these tender and juicy chops will make you crazy. Trust me. If you curious with this recipe, here we go!
Ingredients
4 lean boneless pork chops, e.g. boneless top loin chops, ~4 ounces each
1 cup unsweetened orange juice
1 teaspoon dry mustard
1⁄8 teaspoon garlic powder
1⁄8 teaspoon ground ginger
1 tablespoon brown sugar
4 teaspoons cornstarch
15 ounce can Mandarin oranges, drained (~11⁄3 cups)
Direction :
1. Place pork chops in a gallon sized sealable bag. In a small bowl whisk together orange juice, dry mustard, garlic powder, ginger, brown sugar, and cornstarch. Pour sauce over pork chops and seal bag. Marinate in the refrigerator for 30 minutes.
2. When ready to cook pork chops, preheat broiler or grill. Remove pork chops from marinating liquid and pour liquid into a small sauce pan. Heat liquid over medium heat until boiling and thickened. Turn heat to low; add Mandarin oranges, stir, cover, and keep warm until serving.
3. Broil chops (in a sprayed baking dish or broiler pan) or grill for 7-10 minutes per side, until meat thermometer reads 170° F. To serve, spoon
Serving size 1 sauce over pork chops.
An easy and quick pork chop recipe, a good squeeze of orange juice in the pan creates a quick sauce. Incorporating fruit in your cooking will enhance the flavor and freshness of the dish. It's the perfect flavor combination and it makes these boneless pork chops stand out. This dish uses a very traditional technique.
The delicious pork chops with orange sauce into something a little special for a midweek dinner,
Tangy orange flavors the marinade and sweet sauce that dress up these tender and juicy chops will make you crazy. Trust me. If you curious with this recipe, here we go!
Ingredients
4 lean boneless pork chops, e.g. boneless top loin chops, ~4 ounces each
1 cup unsweetened orange juice
1 teaspoon dry mustard
1⁄8 teaspoon garlic powder
1⁄8 teaspoon ground ginger
1 tablespoon brown sugar
4 teaspoons cornstarch
15 ounce can Mandarin oranges, drained (~11⁄3 cups)
1. Place pork chops in a gallon sized sealable bag. In a small bowl whisk together orange juice, dry mustard, garlic powder, ginger, brown sugar, and cornstarch. Pour sauce over pork chops and seal bag. Marinate in the refrigerator for 30 minutes.
2. When ready to cook pork chops, preheat broiler or grill. Remove pork chops from marinating liquid and pour liquid into a small sauce pan. Heat liquid over medium heat until boiling and thickened. Turn heat to low; add Mandarin oranges, stir, cover, and keep warm until serving.
3. Broil chops (in a sprayed baking dish or broiler pan) or grill for 7-10 minutes per side, until meat thermometer reads 170° F. To serve, spoon
Serving size 1 sauce over pork chops.
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