These orange pork chops are cooked in a frying pan and topped with a delicious orange sauce made from orange juice, orange marmalade and canned mandarin orange slices. Together they create a deliciously sweet and tangy dinner recipe for any day of the week.
These pork chops would taste delicious served with rice, quinoa or pasta. Or make a salad like our balsamic bacon apple salad or honey dijon quinoa salad for a healthy well-rounded meal.
Why We Love This Recipe
- These pork chops are simple and delicious, adding new flavors to a traditional weekday meal.
- It’s great when you’re tired of eating pork chops and are looking for something different to jazz up the flavor.
- It’s quick to make, reheats well and you can add rice, quinoa or pasta to round out the meal.
- The secret to good pork chops is to sear them in a hot skillet until browned. Just a few minutes is all you need to create a crispy outside and tender inside.
- This mandarin orange sauce tastes delicious with chicken too. Drizzle it overtop of baked chicken breasts or drumsticks next time you make them.
- For another orange-inspired recipe, try our baked orange ginger chicken breasts or the delicious slow-cooker pineapple orange chicken.
Recipe Ingredients
PORK CHOPS: I used three large pork chops, about 4-5 servings. There is enough sauce to cover more pork chops if you want to cook them.
SAUCE: Orange juice is combined with orange marmalade and canned mandarin orange slices. Cornstarch will help to thicken the sauce.
How To Make Orange Pork Chops
This is an easy recipe that can be served with rice, quinoa, pasta or mashed potatoes. Here’s a quick overview of how to make it with full recipe instructions at the bottom of this post.
- Cook pork chops in a hot frying pan until browned. Move them to a plate.
- Add orange juice, marmalade, and cornstarch to the pan and stir until thickened. Mix in the mandarin orange slices.
- Serve the pork chops with sauce drizzled over top.
Leftover pork chops and sauce can be stored in an airtight container in the fridge for up to 3-4 days.
Recipe Tips
- Swap pork chops for chicken easily with this orange sauce. The sweetness lends perfectly to a variety of meats, turkey too!
- Pork chops should be cooked in a hot frying pan. About 2-4 minutes on each side, depending on the size and thickness.
- Cooked pork chops should reach 160°F with a meat thermometer when poked through the center.
More Pork Recipes
- Pork Chops and Sauerkraut is a tasty german-inspired meal.
- Pork and Squash Stew is a family favorite over here! Lots of flavor in this easy stew.
- Six Easy Pork Chop Marinades give plain pork chops a great taste without overpowering the pork.
Orange Pork Chops
Ingredients
- 1 Tbsp cooking oil - or salted butter
- 3 lbs pork chops
- 1 cup orange juice
- 10 oz can of mandarin oranges - juices drained
- ¼ cup orange marmalade
- 2 Tbsp cornstarch
- salt and pepper - to your taste
Instructions
- Add a bit of cooking oil to a frying pan over medium high heat. Once the pan is hot, cook the pork chops until browned on each side, about 2-4 minutes per side (depending on size and thickness). Season the pork chops with salt and pepper. Remove from the pan on to a plate and set aside.
- Add the orange juice, marmalade, and cornstarch to the frying pan. Stir slowly until thickened.
- Add the drained mandarin oranges and stir in. Cook until they are heated through, about 1-2 minutes.
- Serve the cooked pork chops with the orange sauce drizzled over top.
Recipe Notes:
- Leftover pork chops and sauce can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or in a frying pan on the stove.
- Swap pork chops for chicken easily with this orange sauce. The sweetness lends perfectly to a variety of meats, turkey too!
- Pork chops should be cooked in a hot frying pan. About 2-4 minutes on each side, depending on the size and thickness.
- Cooked pork chops should reach 160°F with a meat thermometer when poked through the center.
Nutrition
The nutritional information provided is an estimate and is per serving.