These orange glazed pork chops are done in less than 30 minutes and are so good they’ll make it into your quick and easy dinner rotation.
In this recipe, 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 pork chops with white rice and a side of vegetables for a great weeknight meal.
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Asian food pantry
Finding quick and easy recipes is important if you want to make home-cooked meals. Asian inspired dishes are great for this. We make Asian food regularly, so we usually have most of the ingredients for this recipe on hand. But, if you were to purchase all the condiments needed at once it could be a pricey endeavor. Think of it as an investment though.
These items will last you a long time, and a little goes a long way. Keep ingredients like the soy sauce and rice vinegar in the refrigerator once they’re opened to get a longer shelf life. For more easy Asian-inspired dishes try these sesame noodles and this beef and vegetable stir fry.
Ingredients
- 4 Pork Loin Chops, boneless (about 1½ pound) – choose pork chops that are on the thicker side.
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoons Low Sodium Soy Sauce
- 1 teaspoon Corn Starch
- 1 teaspoon Ginger Powder
- 1 teaspoon Rice Vinegar
- 1 tablespoon Orange Marmalade
- ¼ cup Orange Juice, fresh squeezed is preferred
- ¼ teaspoon Crushed Red Pepper, optional – leave it out if you don’t like spicy
- 2 tablespoons Canola Oil – or use your favorite oil that has a high smoke point
Prep Work
- Sprinkle the pork chops on both sides with the salt and pepper.
- Add the soy sauce and cornstarch to a jar or medium bowl. Stir well until the cornstarch is dissolved. Next, add the ginger powder, rice vinegar, orange marmalade, orange juice and the crushed red pepper, if using. Stir to mix the ingredients well.
Cook the pork chops
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 them for about 3 minutes on each side to brown.
Lower the heat to medium-low and add the prepared orange sauce to the skillet. Stir it well before adding, the cornstarch tends to sink to the bottom when it sits.
Cover the skillet and continue to cook the chops for 3-5 minutes or until cooked through. Turn them occasionally to coat with the glaze. Use an instant read thermometer to ensure that the internal temperature of the thickest pork chop is at least 145°F.
Before serving, coat the pork chops with the glaze and drizzle a little on top once plated.
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Orange Glazed Pork Chops
Ingredients
- 4 Pork Loin Chops boneless (about 1½ pound) - choose pork chops that are on the thicker side.
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoons Low Sodium Soy Sauce
- 1 teaspoon Corn Starch
- 1 teaspoon Ginger Powder
- 1 teaspoon Rice Vinegar
- 1 tablespoon Orange Marmalade
- ¼ cup Orange Juice fresh squeezed is preferred
- ¼ teaspoon Crushed Red Pepper optional
- 2 tablespoons Canola Oil – or use your favorite oil that has a high smoke point
Instructions
- Sprinkle the pork chops on both sides with the salt and pepper.
- Add the soy sauce and cornstarch to a jar or medium bowl. Stir well until the cornstarch is dissolved. Next, add the ginger powder, rice vinegar, orange marmalade, orange juice and the crushed red pepper, if using. Stir to mix the ingredients well.
- Cook the pork chops
- Heat the oil in a large skillet over medium-high heat. When the oil is hot, but not smoking, add the pork chops. Cook them for 3 minutes on each side to brown.
- Lower the heat to medium-low, stir the prepared orange sauce well and add it to the skillet. Cover the skillet.
- Continue to cook the chops for 3-5 minutes or until cooked through. Turn them occasionally to coat with the glaze. Make sure that the internal temperature of the thickest pork chop is at least 145°F.
- Before serving, coat the pork chops with the glaze and drizzle a little on top once plated.
