Orange Pork Recipe

Super simple and so satisfying.

Delicious!!! I would serve to company. I browned the (bone in) pork chops in butter. When I removed the chops, I added 4 cloves of garlic to pan. I halved the amount of soy sauce (low sodium) and used 5 smaller navel oranges and added some freshly ground ginger to sauce. This will be on our regular dinner rotation, thank you!!

Excellent dish! I picked up a pound of boneless pork loinchops that I cut up in large pieces. I seasoned with salt and black pepper and dredged in flour. In a skillet I heated up the veg oil then cooked the pork chops, and set it aside. To the same skillet I added a little more oil, then I grated a ginger (thumb size) and added one garlic clove, chopped,and scraped the bottom bits up before adding the orange juice, soy sauce and brown sugar. I heated up the sauce to a boil. I actually used 2 naval oranges for the orange juice called for in this recipe. I also zested a little orange (1 tsp.)for a more stronger orange flavor. I thickened up the sauce with cornstarch and orange juice that I reserved on the side. I added the pork back and simmered for a few more minutes. Delicious and full of flavor! I was very pleased with this dish - easy to prepare and very tasty. I loved the orange sauce which was just right, not overpowering at all. The brown sugar was a better choice for the orange sauce. The orangey aroma was inviting as well. I served this with, "Colorful Fried Rice," and "Garlic Broccoli Spears," also from this website.

Absolutely delicious and easy to make.

So often pork gets overcooked and tough - depending on thickness, you may need to pull your chops and keep them warm in the oven while thickening the sauce. Like others, I used brown sugar instead of white, and added 1/4 tsp. garlic powder. I also cut back a bit on the soy sauce, as we need to reduce our sodium intake. The result was very good. I will make again, although I will try using butter instead of oil to get a better brown color on the chops.

This was a good meal, but it wasn't over the tops good. We did make some changes - I marinated the pork in the sauce first, and then cut the pork and marinated the strips in the sauce. I also used brown sugar, like some other recommended. I added some ginger and garlic to the marinade. Oh, and I also used frozen OJ concentrate, so I didn't use a lot, and had a very orange flavor. Which was better than very salty, that I was concerned about with the Soy Sauce. :-) This is something we will try again.

I doubled the sauce and followed the most helpful tricks. Added cabbage and thin carrots to the simmer. So good over rice!

Oh my gosh! Wonderful! Made a few additions. I used sesame oil instead of vegetable oil. After the chops were cooked, I sautéed onions and minced garlic in the pan drippings before adding the OJ and soy sauce. I used brown sugar instead of white. Thank you for this recipe!

Made modifications on LIZ5's suggestion by ALSO adding 2-3 tablespoons of thick cut orange marmalade to make it more orangey as well as shredded orange zest (orange peel)for decoration. Sprinkled Cinnamon complements this dish too as a festive sauce.

Excellent recipe, once I added garlic and ground ginger. My husband raved about the sauce. I looked up from cutting my meat to realize that he was already done! The sauce also tastes good over mashed potatoes on the side, but you'll want to double the sauce to have enough for the pork and the potatoes. Here's what I did: Used boneless pork loin ribs instead of chops, but it's probably good either way. Added 1 minced garlic clove to the pan while pork was cooking. Then took all that out of pan, scraped it a bit, then added a little more olive oil, heated up for a minute, then sauteed 2 minced garlic cloves in pan for about 3 minutes before adding orange juice, soy sauce, only 2 teaspoons of white sugar, and 1/4 tsp ground ginger. Then follow original recipe the rest of the way. Would also make a good stir-fry sauce, I think.

Good job Fireball2000. With modifications this recipe was COMPLETELY awesome. Sliced pork diagonally into 1" strips. Dredged in flour with fresh cracked pepper & pinch of cayenne. Used brown sugar as opposed to white for the sauce, along with tangerine juice, also added 1/8 tsp of ginger & 1/8 tsp of chinese 5 spice to the mix. Minced 3 cloves of garlic and added to sauted pork strips in peanut oil while browning. Included julienned red pepper, sliced mushroons, one grated carrot and asparagus spears along with corn startch thickener to make exceptionally yummy. Knowing how amazing the was, I would've doubled the sauce. Served over a bed of rice and finished with a squeeze of lime for a lovely, bright taste. ENJOY!

I made this for the first time tonight. It came about great! Very tasty and easy. I did, however,, use pork stew meat instead of pork chops. I took advice of fellow commentor and doubled the sauce but, it was still not enough with the pork bites. I served it over rice with steamed broccoli and baby corn. Excellent combo. I will quadruple the sauce next time and there will be many more times I make this recioe! Thank you!

3/5 family liked it. I personally loved it. I doubled the sauce as another reviewer suggested and I'm glad I did. No other changes made. Served over white rice. I will make again for just me and my daughter/SIL one day. My MIL did not like but ate it so... My hubs just shrugged his shoulders. Son in law liked it too.

Agree with other posters. I let my mind wander and diced pork chops, added stir fry vegetables, served on a bed of rice. This is a super, basic recipe for a endless possibilities and ideas. Just a great way to “ dress up” economical pork chops! Thanks!

at first I didn't think 1 tspn of cornstarch and water would be enough but it was. the orange sauce was really good. I substituted teriyaki marinade for the soy sauce and I feel it wqs less salty than it would have been.

It was a very easy recipe. I will make it again. But, when I do I will use brown sugar instead of white and cut the amount of soy sauce by about 1/3. One of my main objections to many recipes here is that the prep time is seldom realistic. All together from assembling ingredients to removing the pork chops from the skillet, it took a maximum of 30 minutes - perhaps a bit less. I served the pork chops with rice and broccoli. It made a very nice presentation.

I used some recommended changes and dredged the pork in flour before cooking it. I used brown sugar instead of white. My family and I all enjoyed it but I think next time I’ll add some garlic and maybe cayenne or something to give it a little kick (I don’t like too spicy myself though my husband likes a bit...but a little wouldn’t hurt!)

Added ginger, a dash of turmeric for color and brown sugar instead of white. Loved it!

Wonderful flavor and easy to make.

We followed the recipe, except that the pork chops we found had bones and I didn’t have any orange juice, so used lemonade. As this wasn’t quite as sweet, I used 2T of monkfruit sweetener instead of 1-1/2T. I don’t consider that the latter would have affected the flavour, as it’s a pretty reliable substitute. We also used 2 tsp flour in 2 tsp water, because my husband objects strenuously to cornstarch. Anyway, it tasted great!