Sweet Orange Glazed Pork Chops

Submitted by soulcandybt

"I love Chinese food and my crock pot, oh yeah, and pork chops, so this is what I came up with. It is sweet though, so if you don't really like that you can try cutting some of the brown sugar of course, but I'm sure that this will effect the glaze if you take out too much. Think of the sweetness of Chinese orange sauce, like on orange chicken only on tender, slow cooked pork chops. I know it sounds like a little bit of work at the end but it's really not. Don't worry about putting the chops back in at the end if you don't want to, you could just put foil over your platter. I served mine on a bed of mashed sweet potatoes and parsnips (just boiled and mashed, but you could try puree) and a side of green beans. The colors of the mash and chops were great and I really feel like the sweetness of both were really good together. You may want to do 1/3 regular potato, 1/3 sweet potato (or yams), and 1/3 parsnips if you don't want it to be too sweet. I also think that this would be great on a pork loin too, shredded up with the glaze for like a sweet pulled pork sandwich, or maybe chunk up the chops with the glaze in a vegetable stir fry : )"

 

• Ready In: 5hrs 10mins
• Ingredients: 10
• Yields: 4 Pork Chops
• Serves: 4

ingredients

• 4 large boneless pork chops
• 2 tangelos (can substitute oranges, but the color and flavor of these are terrific)
• 1 (12 ounce) can fat-free evaporated milk
• 1 teaspoon crushed garlic
• 1 cup light orange juice
• 1⁄3 cup Splenda brown sugar blend
• 2 tablespoons garlic, ginger sauce (La Choy)
• zest from tangelo
• 3 tablespoons flour (reserved)
• 1 tablespoon Splenda brown sugar blend (reserved)

directions

1. Trim fat from pork chops.
2. Zest tangelos.
3. Slice tangelos and lay over bottom of crock pot, save enough for second layer if needed.
4. Sprinkle pork chops with salt.
5. Put in as many chops that will fit, top with tangelo slices and another layer of chops if needed.
6. Mix orange juice, evaporated milk, zest, garlic, garlic sauce, and 1/3 cup brown sugar blend in medium bowl.
7. Pour over chops.
8. Set on low for 5-7 hours.
9. Flip chops on top over half way through cooking if needed and you're able.
10. When time is up there will be some foaminess/chunkiness in the liquid on top from the milk.
11. Take chops out and set aside.
12. Using tongs, take tangelo slices out and rinse off under warm water, set them on top of the chops.
13. Pour all liquid from crock pot through strainer into sauce pan.
14. Put liquid in sauce pan on high heat to boil, glaze will start to thicken.
15. To keep chops warm: Rinse out crock pot insert, place back in crock pot.
16. Place chops and tangelo slices back in crock pot and replace lid.
17. Place flour and 1 TBL brown sugar (you can omit this if you don't want the glaze too sweet) in small bowl.
18. Add liquid from pan to bowl a little at a time to make a little bit of a pasty consistency; this will thicken the glaze.
19. Whisk mixture into glaze.
20. Keep glaze over moderately high heat, stirring often, until it reaches a thick sauce/thin glaze consistency.
21. To serve place pork chops on a plate or platter and top with tangelo slices and then glaze, Enjoy!