Recipe by Coprtopd
This is one I'd seen somewhere, but billed as "Double Orange Glazed". Well, I added the mandarin oranges and bumped the count up to three. I also added a few extras at the end to give it my own spin. I enjoyed this with white rice and roasted cauliflower and carrots, over which I sprinkled some blue cheese crumbles. It was quite the orange and white night!
Top Review by newlywedcookingadventures
This came out even better than it sounded! It was not difficult. I added the toasted coconut to the very top after plating which made it very pretty. Check it out: http://www.mynewlywedcookingadventures.com/2013/04/foodcoms-triple-orange-glazed-pork-chops.html
- 1 cup orange juice
- 1⁄3 cup orange marmalade
- 3 tablespoons butter
- 3 tablespoons olive oil
- 20 ounces pork tenderloin, cut into 4 1 1/2-inch thick medallions, slightly flattened
- 1 teaspoon seasoning salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 dash cayenne pepper
- 1 tablespoon lime zest
- 8 ounces mandarin oranges, drained
- 1 tablespoon coconut, toasted
- 1 tablespoon parsley, chopped
Directions See How It's Made
- In a small bowl, mix together the orange juice and marmalade.
- Heat the butter and olive oil in a large skillet over medium heat. Season the pork chops with the salt and pepper. Add the chops and cook, turning once, until just cooked through, 6 to 8 minutes total. Transfer the chops to a platter and cover loosely with aluminum foil.
- Pour off all but 3 tablespoons of drippings from the skillet and add the orange juice mixture. Raise the heat to medium-high and stir, scraping up the brown bits on the bottom of the pan, until the sauce is reduced and slightly syrupy, 6 to 8 minutes. Add the cayenne pepper to taste, then the lime zest; check for seasonings and adjust as necessary. Return the pork chops to the pan, reduce the heat to medium, and turn the pork chops a few times in the sauce. Remove the chops and add the mandarin oranges at the very last minute, just to warm them. If left in too long theyå€¤l simply dissolve.
- Transfer the chops to serving dishes, drizzle with the sauce, and top with toasted coconut and parsley.