Orange Pork Chops
Orange Pork Chops
This recipe is dummy proof. If you want to use 1/2” thick chops, sear them for 4 minutes a side. I still prefer a 1” thick chop. These chops can be grilled or broiled as well. They just need to be finished off in the orange sauce in another pan.If you have children and want to use boneless pork chops: SHAME!!! You deserve to be paraded naked down the street and ridiculed just like Game of Thrones’ Cersei. Teach your children to clean them bones. Let them know that boneless is for classless people who don’t like flavor. If you don’t like bone in chops yourself: SHAME!!! But in all seriousness: stop being a little bitch and eat bone in pork chops. SHAME!!!
Ingredients
- 2-4 bone in pork chops 1” thick
- salt
- pepper
- 2 tbsp vegetable oil
- 1 cup orange sauce
Instructions
- Season both sides of the pork chop with salt and pepper. Heat up cooking oil in a large sauté pan over medium high heat. Add in the pork chops. Don’t over crowd the pan. If cooking more than 2 chops, cook in batches.
- Cook the chops for 6-7 minutes a side. Do not move them when cooking. Let them sear on each side without being touched.
- Add in the orange sauce. Cook for 2 minutes, making sure that the pork is coated in sauce on both sides.
- Cover, pull off the heat, and let rest for 5-10 minutes before serving
- Add more of the sauce from the pan to the pork chops when serving.
Orange Sauce
Orange flavored stir frys are a popular menu item in Chinese American restaurants. In China, oranges aren’t available. Tangerine peel and juice is what’s used. So you’ll see tangerine chicken, shrimp, etc, instead of orange. The tangerine peel usually is found dehydrated. It requires soaking in warm water for 20 minutes before being chopped up.So this particular recipe will use freshly squeezed orange juice and zest. It’s pretty straight forward from here on out. The cornstarch is used a a thickening agent. Constantly whisk while it thickens to break up any lumps. When it is finished, the orange sauce should be able to coat the back of a spoon.Orange Sauce is very versatile. It works with any protein, tofu, or vegetables. Keep it in the refrigerator for up to 2 weeks.
Ingredients
- 1/2 cup orange or tangerine zest
- 1 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup rice cooking wine
- 3/4 cup rice vinegar
- 2 1/2 tbsp cornstarch
- 1/2 cup sugar
- 1 tbsp vegetable oil
- 2 tbsp ginger minced
- 6 garlic cloves minced
Instructions
- Mix together the zest, orange juice, sugar, soy sauce, cooking wine, rice vinegar, and cornstarch. Set aside.
- Heat up cooking oil in a small pot over medium high heat. Stir in the garlic and ginger. Cook for 1 minute.
- Pour in the orange mixture.
- Cook for 4 minutes until it thickens; constantly stirring with a whisk. Take off the heat.
- Store in a container. Let cool. Store in the refrigerator for up to 2 weeks.
You must be logged in to post a comment.