Pork Chops In Orange Sauce Recipe
How about one great recipe suggestion to attempt today? This Pork Chops In Orange Sauce is too good to be missed, so mark it. A good way to use up Pork is to make some amazing Pork Chops In Orange Sauce. Please try this recipe and leave a comment for me here or on Twitter.
Ingredients
6 pork loin blade, rib, loin, or sirloin chops, each 1 inch thick
All-purpose flour
3/4 cup orange juice
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons sugar
1 teaspoon grated orange peel
3/4 teaspoon paprika
1/2 teaspoon pepper
6 whole cloves
6 thin orange slices
Water
Directions
1. Trim several pieces of fat from edges of pork chops. On waxed paper, coat pork chops with about 2 tablespoons flour and set aside.
2. In 12-inch skillet over medium-high heat, heat pork fat until lightly browned; using spoon, press and rub fat over bottom of skillet to grease it well; discard pieces of fat. Add 3 pork chops to skillet; over medium-high heat, cook until well browned on both sides, removing chops from skillet as they brown. Repeat with remaining chops.
3. Into drippings remaining in skillet, stir orange juice and remaining ingredients except orange slices and water, stirring to loosen brown bits from bottom of skillet. Return pork chops to skillet; over high heat, heat to boiling. Reduce heat to low; cover and simmer 45 minutes to 1 hour, until pork chops are fork-tender, turning once. During last 5 minutes of cooking time, add orange slices.
4. With tongs, place pork chops and orange slices on warm platter. Pour liquid from skillet into 1-cup measure; spoon fat from liquid and discard cloves. Add water, if necessary, to make 1 cup liquid. Return liquid to skillet.
5. In cup, stir 1 tablespoon flour and 2 tablespoons water until blended; gradually stir flour mixture into simmering liquid in skillet. Cook over medium heat, stirring, until sauce thickens slightly and boils.
2. In 12-inch skillet over medium-high heat, heat pork fat until lightly browned; using spoon, press and rub fat over bottom of skillet to grease it well; discard pieces of fat. Add 3 pork chops to skillet; over medium-high heat, cook until well browned on both sides, removing chops from skillet as they brown. Repeat with remaining chops.
3. Into drippings remaining in skillet, stir orange juice and remaining ingredients except orange slices and water, stirring to loosen brown bits from bottom of skillet. Return pork chops to skillet; over high heat, heat to boiling. Reduce heat to low; cover and simmer 45 minutes to 1 hour, until pork chops are fork-tender, turning once. During last 5 minutes of cooking time, add orange slices.
4. With tongs, place pork chops and orange slices on warm platter. Pour liquid from skillet into 1-cup measure; spoon fat from liquid and discard cloves. Add water, if necessary, to make 1 cup liquid. Return liquid to skillet.
5. In cup, stir 1 tablespoon flour and 2 tablespoons water until blended; gradually stir flour mixture into simmering liquid in skillet. Cook over medium heat, stirring, until sauce thickens slightly and boils.
