Orange Spiced Pork Chops

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Orange Spiced Pork Chops recipe, a mouthwatering dish that combines the succulence of pork chops with the zesty flavors of oranges and aromatic spices. This recipe is perfect for those seeking a burst of tangy and savory goodness on their dinner plate. The tender and juicy pork chops are marinated in a blend of orange juice, spices, and herbs, infusing them with a tantalizing aroma. With just the right balance of sweet and savory, this dish is sure to impress your taste buds and leave you craving for more.

Keywords: Orange spiced, pork chops, recipe, tangy, savory

Orange spiced pork chops recipe details

Orange spiced pork chops recipe, recipe Rating: 4.6
Number of votes:110

Cumin- and coriander-seasoned pork chops are pan cooked until tasty, golden brown, and served with a quick orange juice sauce.
Ready in: 40 mins

Ingredients

Serves: 6

• 2 teaspoons ground coriander seed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon granulated garlic
• 6 (3/4-inch-thick) boneless pork chops
• salt and pepper to taste
• 1 tablespoon olive oil
• 
  
• Sauce
• 3/4 cup orange juice
• 1/2 cup chicken broth
• 2 teaspoons cornstarch
• 1/4 teaspoon ground coriander seed
• 1 tablespoon water
• 2 green onions, thinly sliced

Preparation method

Prep: 10 mins | Cook: 15 mins | Extra time: 15 mins, marinating

1. Combine 2 teaspoons of coriander with the cumin and granulated garlic in a small bowl. Sprinkle over all sides of the pork chops, then season to taste with salt and pepper. Let the chops marinate at room temperature for 15 to 30 minutes before cooking.
2. Heat the olive oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until no longer pink in the center, about 4 minutes per side. A meat thermometer should read about 145 degrees F. Remove the pork chops to a serving platter, and cover with aluminum foil. Let rest in a warm spot while you make the sauce.
3. Pour the orange juice and chicken stock into the hot pan, and stir to dissolve the pan drippings. Dissolve the cornstarch and 1/4 teaspoon coriander in the water, then stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, about 1 minute. Reduce heat to a simmer, stir in the green onions, and cook 1 minute longer. Spoon the sauce over the pork chops to serve.