These orange glazed pork chops are done in less than 15 minutes and are so good; they’ll make it into your quick and easy dinner rotation. Thick pork chops are pan fried until golden and finished with an Asian inspired orange glaze, that’s super easy to put together. Pair the orange glazed pork chops with white rice and a side of vegetables for a great weeknight meal. Enjoy!
4 Pork Loin Thick, Boneless Chops (about 1½ lb.)
½ tsp. Salt, or to taste
¼ tsp. Black Pepper, or to taste
2 tbsp. Low Sodium Soy Sauce
1 tsp. Corn Starch
1 tsp. Ginger Powder
1 tsp. Rice Wine Vinegar
1 tbsp. Orange Marmalade
¼ cup Orange Juice
¼ tsp. Crushed Red Pepper, or to taste, optional
2 tbsp. Canola Oil
Choose pork chops that are on the thick side. Don’t overcook them so they don’t dry out and stay nice and juicy on the inside.
Sprinkle the pork chops with the salt and pepper.
Mix the soy sauce and cornstarch in a medium bowl until the cornstarch is dissolved. Add the ginger powder, rice wine vinegar, orange marmalade, orange juice and crushed red pepper, if using. Stir to mix the ingredients well.
Heat the oil in a large skillet over medium-high heat. When the oil is hot, but not quite smoking, add the pork chops. Cook the pork chops for about 3 minutes on each side to brown. Lower the heat to medium-low, add the prepared orange sauce to the skillet, stir and cover. Cook the pork chops for 3-5 minutes, turning them occasionally to coat with the glaze. Make sure the internal temperature on the thickest piece is at least 145°F.
Before serving, coat the pork chops well with the glaze and drizzle a little on top when plated.