Name: Triple Orange Glazed Pork Chops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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

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Recipe by Coprtopd

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Triple Orange Glazed Pork Chops created by newlywedcookingadve

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!

Ready In:: 30mins
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ingredients

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

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.

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RECIPE MADE WITH LOVE BY

@Coprtopd

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@Coprtopd

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"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!"

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photo by newlywedcookingadve

4/30/2013
review by newlywedcookingadve

4/29/2013

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
photo by Coprtopd

4/5/2011
creation by Coprtopd

4/4/2011

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!