Orange Pork Chops

This classic dish transforms simple pork chops into a restaurant-quality meal with a vibrant orange glaze. The chops are first dusted in seasoned flour and seared until golden brown, locking in juices. They are then simmered gently in a pan with butter, brown sugar, fresh orange juice, and zest, creating a glossy, tangy-sweet sauce that coats the meat perfectly. Thin slices of fresh orange are added near the end, softening slightly and adding bursts of citrus flavor. It&# 226;ÂÂs an elegant yet easy dinner that pairs beautifully with mashed potatoes, rice, or steamed green beans. The combination of savory pork and bright citrus makes this a crowd-pleaser for weeknight suppers or casual entertaining.

Cooking Method: Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 346.5

Description

This classic dish transforms simple pork chops into a restaurant-quality meal with a vibrant orange glaze. The chops are first dusted in seasoned flour and seared until golden brown, locking in juices. They are then simmered gently in a pan with butter, brown sugar, fresh orange juice, and zest, creating a glossy, tangy-sweet sauce that coats the meat perfectly. Thin slices of fresh orange are added near the end, softening slightly and adding bursts of citrus flavor. It&# 226;ÂÂs an elegant yet easy dinner that pairs beautifully with mashed potatoes, rice, or steamed green beans. The combination of savory pork and bright citrus makes this a crowd-pleaser for weeknight suppers or casual entertaining.

Ingredients

4 Whole Pork Chops -- 1"
2 tablespoons Flour
1 teaspoon Salt
0.25 teaspoon Pepper
2 tablespoons Butter
1 tablespoon Brown Sugar
1 Whole Orange Rind -- grated
2 Whole Oranges -- peeled and Sliced
1 cup Orange Juice, From 2 Whole Oranges
2 tablespoons Water

Directions

1
In a small bowl, mix together the flour, salt, and pepper.
2
Pat the pork chops dry with paper towels, then dust them evenly with the seasoned flour mixture.
3
Heat the butter in a heavy skillet with a lid over medium-high heat.
4
Once the butter is melted and foaming, add the chops to the skillet and brown for about 5 minutes on each side.
5
In a small cup, combine the brown sugar, grated orange rind, and orange juice.
6
Pour the orange mixture over the chops in the skillet.
7
Cover the skillet, reduce the heat to low, and simmer gently for 40 minutes, or until the pork is cooked through.
8
Arrange the peeled orange slices on top of the meat and continue to simmer covered for an additional 5 minutes.
9
Transfer the pork chops and orange slices to a heated serving platter and cover to keep warm.
10
Place the skillet back over medium heat, add 2 tablespoons of water, and stir to scrape up any browned bits from the bottom of the pan.
11
Bring the sauce to a boil and cook for 1-2 minutes until slightly thickened, then pour over the pork chops.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 346.5kcal

% Daily Value *
Total Fat 15.0g24%
Saturated Fat 5.4g27%
Cholesterol 120.0mg40%
Sodium 93.0mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 43.5g87%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use bone-in or boneless 1-inch thick chops for best results. Bone-in chops may require a slightly longer cooking time.

For a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir into the pan sauce in the final step.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to prevent drying out.

Fresh orange juice is essential for the best flavor. Avoid using bottled juice with preservatives if possible.

Keywords: pork chops, orange sauce, citrus pork, pan-seared, dinner recipe, easy main, family meal, sweet and savory, glazed pork, quick dinner, comfort food, skillet meal

Read it online: https://www.chefs-mate.com/recipe/orange-pork-chops/