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Orange Baked Pork Chops
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- #79130
Your soon-to-be go-to baked pork chops. Orange juice and brown sugar give the chops a bright, citrusy sweetness. Perfect with some sauteed asparagus or green beans for an easy dinner.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
2 comments
ingredients
6 pork chops, at least 1-inch thick
1/2 cup orange juice
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground dry mustard
1/3 cup brown sugar
2 tablespoons melted butter
directions
Preheat the oven to 350 degrees F.
Trim any excess fat from the pork chops and place in a baking dish.
In a small bowl, combine the orange juice, salt, pepper, mustard, brown sugar, and melted butter. Mix well then pour the sauce over the chops.
Place the baking dish in the oven and bake at 350 degrees F for 1 hour or until the pork registers 140 degrees F on a meat thermometer (actual cook time will depend on the thickness of the pork and whether you use bone-in or boneless chops). Baste the pork occasionally with the sauce while baking.
nutrition data
306 calories, 19 grams fat, 10 grams carbohydrates, 23 grams protein per serving. This recipe is low in carbs.
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reviews & comments
Sounds good, recipe for delicious pork chops. In Haiti, where I come from, most pork is cleaned first with sour orange, not completely rinsed. Add sugar to that and you have a delicious sauce once you reduce it. Bake time is 1 hour, not long to wait for great chops.
March 7, 2017
I've been making this recipe for years, and it is a delicious, go-to staple in our house. Today's pork has been bred to be lean, and thus tasteless, and supermarket pork is injected with saline. Once the chops start cooking, they release that saline and dilute the glaze. That is likely why the above reviewer felt the glaze is too watery. There are a couple of things you can do to offset that. One is to buy pork that hasn't been injected with saline. Okay, that's pricey. Or, you can 1) boil the glaze and reduce it by half before pouring it over the chops and baking them, and/or 2) buy thick cut bone-in chops. Even when you reduce the glaze, it take the full hour to create enough of a glaze to make these outstanding chops because of the saline issue. That's a long time to cook a boneless center chop. The bone-in thick chops are a better solution. The bone helps preserve the pork's moistness during the long cooking time. I've seen other suggestions for using orange juice concentrate which is intriguing. I haven't tried that. In any case, I hope anyone who isn't happy with this recipe gives it a second chance.
February 7, 2017
I love to use this recipe for pork chops AND chicken breasts! Really easy, and tastes great!
June 13, 2016
No need for so much sugar when there is OJ. I reduced the brown sugar to a heaping tablespoon and the kids still liked it.
Sauce was to liquidy
Well, it's not really a sauce per se. The pork is basted and cooked in the orange liquid to give the meat flavor. You could thicken it if you wish to serve it as a sauce. Since you misunderstood the purpose of the liquid (the recipe does not state to serve the liquid as a sauce) I've changed your negative rating of "2" to a comment only.