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Pork Chops with Orange-Soy Sauce
Pork Chops with Orange-Soy Sauce
6 Reviews
From: EatingWell Magazine, Fall 2003
This dish uses a very traditional French technique: you first brown meat in a skillet, then roast it in the oven. Make sure you use cookware that's oven-safe, preferably cast iron or stainless steel.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup orange juice
- 1 tablespoon reduced-sodium soy sauce
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- 4 bone-in pork chops, (1½-1¾ pounds), trimmed of fat
- ¼ teaspoon salt, or to taste
- 2 teaspoons canola oil
- Freshly ground pepper, to taste
Preparation
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Active
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Ready In
- Preheat oven to 400°F. Combine orange juice, soy sauce, garlic and thyme in a small bowl. Set aside.
- Season pork chops with salt and pepper. Heat oil in a large ovenproof skillet, preferably cast-iron, over high heat. Add the pork chops and sear until browned, 1 to 2 minutes per side.
- Transfer the pan to the oven and bake the chops until just cooked through, about 5 minutes. Transfer the chops to a plate and keep warm.
- Add the reserved orange juice mixture to the pan (take care, the handle will still be hot); cook over high heat until the sauce is reduced by half, 3 to 5 minutes. Return the chops to the skillet; heat through, turning to coat. Serve with the pan sauce.
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
- Per serving: 162 calories; 6 g fat(2 g sat); 0 g fiber; 7 g carbohydrates; 18 g protein; 23 mcg folate; 47 mg cholesterol; 5 g sugars; 0 g added sugars; 134 IU vitamin A; 32 mg vitamin C; 26 mg calcium; 1 mg iron; 321 mg sodium; 447 mg potassium
- Nutrition Bonus: Vitamin C (53% daily value)
- Carbohydrate Servings: ½
- Exchanges: ½ fruit, 2½ lean meat
Reviews 6
June 09, 2017
By: mfwbwt
Enjoyed the flavor, but I think it was because I reduced the heat from high to medium to keep the chops from drying out.
MOST IMPORTANT: The nutrition information was seriously off. One pound of bone-in pork chops is more than 750 calories by itself. I estimate calorie count per serving at 325 (not 162).
June 08, 2017
By: Diana
I made a few alterations. I was out of orange juice so I used a can of mandarin oranges and 2 fresh clementines. I used a food processor and pulsed into juice. (made 1 cup)..Then followed the recipe for the sauce. I seared the chops added a few spoons of sauce and then cooked in oven covered lightly with foil at 325 degrees for 20 minutes. My chops were thick. Then I followed the recipe. My husband thought it was wonderful. I served asparagus only since we are not eating carbs. Delicious!!
May 03, 2015
By: MAUSERATI
where's the note?
Q: ingredient list states (see ingredient note). where is this note?
February 16, 2011
By: jahipkiss
YUM!
I prepared this exactly as described except for a few alterations. I used boneless thick cut chops, about 1" thick. I also used fresh thyme (about double b/c it was fresh) because I had some on hand. Also I marinated it in the solution for about 20 minutes before cooking, and added the solution later after cooking the chops in the oven, as directed. It was so delicious! A nice alternative to plain season chops!
Pros: Easy and delicious
Cons: n/a
July 06, 2010
By: EatingWell User
Delicious but I wish there were alternate instructions for cooking with boneless pork chops as I usually prefer those.
April 16, 2010
By: EatingWell User
Sounds like a very tasty dish. I will be trying this one to-morrow. I especially like the simplicity of this dish. The quicker and easier a dish the better i like it. I sometimes find when you are on a budget you tend to eat the same foods over and over because you know they are cheap, Mary, Leith, Edinburgh
