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Meat Lunch / Dinner Main Courses

Pork chops with honey orange sauce

Published: 01.12.2010 » Last updated: 06.10.2022

Got more oranges than you know what do with? Make this easy honey orange pork chops by combining fresh oranges with pantry staples. It’s quick to prepare, uses minimal ingredients but is very, very tasty.

Pork chops with honey orange sauce

And the best thing is that, after the initial work, you can just leave it to cook while you do something else. Brown the pork, add the juice and leave to braise. No need to peek and stir. Take a long bath if you wish and the pork will be ready when you are.

What initial work? Searing the pork and caramelizing onions. This process adds both texture and flavor to the dish. It’s doesn’t take long and it’s not hard work.

Searing pork cutlets and caramelizing onion slices

Melt butter in a pan, add the pork, sear one side then flip them over. Dump in the onions immediately. By the time the other side of the pork browns, the onions have softened and caramelized lightly.

Pouring orange juice into pan with pork cutlets and caramelized onion

Sprinkle in salt then pour in the orange juice. The pork braises in the orange juice until most of the liquid has been soaked up. This is the part where you leave the pork, onion, salt and orange juice to do their work. Avoid peeking. There is no need to stir if your pork chops are arranged in a single layer. When the pork is done, pour in honey.

A note about the orange juice. While the juice from almost any orange can be used to make this dish, ones with sugar/acid ratio with very little bitterness are best. Orange zest is an optional ingredient here to give the dish better aroma. If the idea of ingesting orange zest bothers you, peel the zest in large pieces them scoop them out and discard before serving the dish.

Full recipe below

Pork chops with honey orange sauce

Connie Veneracion
Browned boneless pork chops and softened onion slices braise in freshly-squeezed orange juice until the cooking liquid is thick and sticky. Sprinkle with nuts before serving to add textural contrast.
Sprigs of tarragon were used to garnish the pork because we had an abundance of the herb at the time I cooked this dish. Parsley, scallions or mint will work too.
Pork chops with honey orange sauce garnished with tarragon and nuts
Print
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine Accidental
Servings 3 people

Ingredients
  

  • 2 tablespoons butter
  • 3 boneless pork chops - you may also use bone-in pork steaks or chops
  • 1 large onion - peeled and thinly sliced
  • juice of 2 to 3 large oranges
  • zest from one orange - optional
  • salt
  • ¼ cup honey - or to taste
  • orange slices - to garnish
  • fresh greens - to garnish
  • chopped roasted walnuts - to garnish

Instructions
 

  • Melt the butter in a pan.
  • Over high heat, sear the pork chops, flipping them over when one side is nicely browned around the edges.
  • Right after flipping the pork chops, add the sliced onion, and cook until other side of the pork is also browned along the edges and the onion slices start to caramelize.
  • Season the pork with salt and pour in the orange juice. Optionally, add orange zest.
  • Lower the heat, cover and braise the pork chops in the orange juice until the liquid has almost dried and the onions are soft and brown. Should take 20 to 30 minutes.
  • Pour in the honey. Stir. If the sauce is too sticky, add a tablespoonful of water. Then, turn off the heat.
  • Serve the pork chops as is. Or garnish with orange slices, fresh greens and chopped roasted walnuts before serving.
Print
Keyword Pork

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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