Orange Glazed Pork Chops
If you are looking for a new way to jazz up pork chops, try my orange-glazed pork chops with sweet and savory sticky orange sauce. The tender chops are perfectly cooked, with a crispy crust and juicy middle. They only take 10 minutes to prep and about 30 minutes to cook.
My easy recipe comes together in minutes without special tools or fancy ingredients, and it’s perfect for a busy weeknight. In my family, everyone loves orange sauce; it’s such an easy way to elevate almost any dinner. I add a secret ingredient in the sauce to make it stand out, that my friends, it’s just a bit of orange marmalade, believe me, it takes it over the top.
Table of contents
I will share one of my tricks with you. Usually, I make a double batch of orange sauce and have it in the fridge to use. Trust me, it’s the perfect add-in to one-pan veggie and meat stir-fries or to coat chicken breasts before baking it. It’s such a time-saver, a fantastic way to save time and add flavor!
Why you will love this recipe
- A new way to add flavor: I make pork chops often, so I am always looking for new ways to cook them. This orange glaze turns typical pork chops into a sensational dinner.
- They are fast and easy: In just about 45 minutes, I can have these mouthwatering chops ready to eat. They are so easy to make with just a few steps so anyone can make them.
- Special ingredients to make them unique: I like to add special ingredients and blend my sauce differently than anyone else. This is a one-of-a-kind dish that stands out.
- Inexpensive dinner: I can make this entrée for four with less than $20. There are no expensive ingredients to worry about.
What you will need
- Pork chops – I made this recipe with boneless pork loin chops about one inch thick, but bone-ins are equally delicious.
- Orange juice and orange marmalade – Freshly squeezed juice adds a bright, tangy flavor to the glaze. My homemade orange marmalade adds extra orange flavor while thickening the sauce. I also mix orange juice with cornstarch to make a slurry to thicken the sauce.
- Rice vinegar and soy sauce – I like rice vinegar in my sauce because it adds acidity to even out the sweetness of the orange juice, so it isn’t overly sweet. At the same time, the soy sauce adds a deep umami flavor.
- Honey – To provide mild sweetness, honey complements the tartness of the citrus and adds a complex flavor profile.
- Minced garlic cloves and red onion – I love fresh minced garlic cloves for a deep, savory flavor and pungent aroma to enhance the sauce overall. Red onion adds a milder and sweeter taste than yellow onions when cooked with a tangy bite for an extra kick.
- Rosemary sprigs – Fresh rosemary sprigs provide an earthy and slightly piney taste that complements the sweet citrusy flavor of the oranges.
How to make
Preheat the oven: First, I preheat the oven to 425 degrees F.
Make the sauce: I add all the sauce ingredients to a saucepan and bring it to a boil.
Simmer: Then, I reduce the heat to a simmer and let it cook for about 10-15 minutes or until it is syrupy, stirring occasionally. If it needs to thicken more, I add cornstarch slurry and stir the sauce for a few minutes.
Sear the meat: When the sauce is done, I heat a large ovenproof skillet over medium-high heat and coat it with oil. I season the pork chops with salt and pepper on both sides before searing them for about five minutes or until they are nicely browned.
Combine: After, I add the onion and rosemary to the pan and pour the sauce on top.
Bake the pork chops: The skillet goes into the preheated oven to bake for 10 minutes or until the meat thermometer reads 135 degrees F.
Serve: I baste the meat with the sauce and let it rest for 10 minutes before serving.
Expert tip
How to avoid dry pork chops
I chose boneless pork chops for this recipe because they are faster and easier to cook, but I also like that I do not have to worry about cutting away the bone and any fat. They are also much leaner than bone-in pork chops. Therefore, they are easier to overcook.
To avoid dry and rubbery meat, I recommend not skipping the searing step, as it locks in flavor. Also, always check the internal temperature of the meat. Pork is ready when an instant thermometer inserted in the center of the meat reads 135 degrees F. I also want to stress the importance of letting the meat rest before serving, as it still cooks from the residual heat.
More tips to consider
- Let the pork chops come to room temperature before cooking them so they cook evenly.
- Instead of an oven-safe skillet, a baking pan or dish would also work nicely.
- Using a digital meat thermometer is a must for juicy meat. Nobody likes dry pork chops.
- The pork chops must rest for at least 10 minutes to let the juices redistribute into the meat. Otherwise, all that juicy goodness will leak out when they are sliced.
- Bone-in pork chops can also be used in this recipe. Just add a few more minutes to the cooking time.
Recipe variations and add-ins:
- Spicy chops: To add some heat to these sweet chops, I like to add a pinch of red pepper flakes and a dash of Tabasco to the sauce.
- Dijon glaze: Adding Dijon mustard to the sauce gives this dish a fun, slightly spicy, and sharp taste that I love.
- Caramelize them: I sometimes add a few tablespoons of dark brown sugar to the sauce to caramelize the pork chops. It also gives them a rich molasses flavor.
- Cajun pork chops: My family likes it when I add a teaspoon of my Cajun seasoning to the sauce to give them a southern taste with a bit of spiciness.
- Other citrus: Instead of orange, sometimes I use lime or lemon to give these chops a different flavor. My kids love the lemon flavor.
Serving suggestions:
My orange-glazed pork chops are the perfect dinner for any night of the week because I can have them on the table ready to eat in less than an hour, along with a side of my delicious coconut rice and some roasted vegetables. The sweet citrus flavor pairs well with just about any vegetable, but my kids really love it with this crack corn salad. With cheese, bacon, and ranch, this salad is addictive.
Of course, pork chops coated in orange sauce go well with anything Asian, from crispy egg rolls and fried rice to noodles and tofu. My favorite way to serve this dish is with chunky mashed potatoes, a green salad, and a lovely dessert of fruit or sorbet. No matter how I serve these, they are always a hit.
How to store leftovers:
- Refrigerate: I store leftovers in the fridge in an airtight container for up to three days.
- Freezing: To freeze, I wrap them in plastic and place them in freezer bags. They will stay fresh for up to three months.
- Defrost: For the best taste and texture, they should be thawed overnight in the fridge.
- Reheating: Reheat in the microwave for one to two minutes. Or, add more sauce to them and heat them in a skillet for five minutes on medium-low. They can also be heated in the oven at 350 degrees F with more sauce for about 10 minutes.
Frequently asked questions
Dry pork chops are caused by overcooking. Just a few extra minutes can make a big difference, which is why I highly recommend using a digital thermometer that has Bluetooth. I take my meat out when it reaches 135 degrees F because it will continue to cook as I make the slurry and then as it rests. This way, the pork chops will end up at a perfect 145 degrees F when they are served.
Squeezing the oranges too hard can make the sauce bitter from the limonin in the fruit’s walls, which is naturally bitter. The cells in the walls break down and release this compound into the juice making it bitter. Another issue to worry about is getting the white pith in the juice, which can also happen from squeezing too hard. Be gentle when squeezing the oranges and this should not be a problem.
Besides overcooking, pork chops can be tough due to using cuts that are too lean or too thin. I recommend pork chops that are at least ¾ inches thick. I usually get them about an inch thick and with good marbling, so it has plenty of fat to keep them from drying out. That extra fat also adds extra flavor. Even though I use boneless, using bone-in chops can also help the pork chops stay tender because of the extra fat and collagen around the bone.
More recipes with orange sauce:
Orange Glazed Pork Chops
Ingredients
- 4 boneless pork loin chops at least 1 inch thick
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 sprigs fresh rosemary
- 1 medium red onion cut into 1/2-inch wedges
Orange sauce:
- 2/3 cup fresh orange juice
- 2 tablespoons orange marmalade
- 2 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
Slurry:
- 1 teaspoon cornstarch
- 2 teaspoons orange juice or water
Instructions
- Preheat oven to 425 degrees.
- In a small saucepan, combine the sauce ingredients, stir and bring to a boil, immediately reduce heat to a simmer, and cook until syrupy, about 10-15 minutes.
- If the sauce is too thin, mix the orange juice with the cornstarch to create a slurry. Add the mixture to the saucepan, stir, and simmer for a few more minutes.
- Heat a large ovenproof skillet over medium-high heat, once hot, and oil. Season the pork chops with salt and pepper on both sides. Sear for about 3-4 minutes on each side or until browned.
- Add the rosemary and onion to the pan, then pour the orange sauce over the pork.
- Bake for 10 minutes in the preheated oven or until a thermometer inserted in the center of the pork chops registers 135-140 degrees.
- Remove the pan from the oven, baste the meat with the sauce, and let it rest for 10 minutes before serving. Serve with rice.