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Orange Glazed Pork Chops

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Ingredients
  Double loin pork chops 4
  Chopped onion 2 Tablespoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Orange juice 1⁄2 Cup (8 tbs)
  Orange rind 1⁄2 Teaspoon
  Chopped pecans 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Corn bread stuffing 2 Cup (32 tbs) (Pepperidge Farm)
  Corn syrup 1⁄4 Cup (4 tbs)
  Marmalade 1⁄2 Teaspoon
Directions

GETTING READY
1. Trim the excess fat from the pork chops.
2. Make a slit or pocket in flash side of each pork chop or have your butcher do it for you.
3. Preheat the oven to 350°F

MAKING
4. In a skillet, melt and heat half the butter or margarine.
5. Saute the onion in it until soft.
6. Stir in the orange juice and rind, pecans and salt.
7. Take pan off the heat and add the corn bread stuffing. Toss to mix well.
8. Stuff the pork chop pockets with this mixture and secure them with toothpicks or sting.
9. In a large pan, melt and heat remaining fat.
10. When hot, sear the chops on both sides, until browned, seasoning both sides with salt and pepper.
11. Remove and drain the chops on paper toweling.
12. Arrange the chops in a large casserole.
13. Combine corn syrup and marmalade, heating it slightly to melt the marmalade to get a glaze.
14. Pour over the chops.
15. Cover the casserole with its lid or with foil.
16. Transfer the casserole to the hot oven and bake the chops for 1 to 1 ¼ hours .
17. Let the chops rest, covered for 10 minutes after cooking.
18. Remove toothpicks or string.

SERVING
19. On 4 dinner plate arrange chops.
20. Spoon juices from the casserole over the chops and serve.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Pork
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
4

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