Gingered Pork Chops in Orange Juice Recipe - Allrecipes.com
Gingered Pork Chops in Orange Juice Recipe
  • READY IN 1 hr

Gingered Pork Chops in Orange Juice

Recipe by  

"Gingered pork chops baked in orange juice. Try it, and you will love it!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the flour, ginger, salt and pepper into a paper or plastic bag. Put the chops in the bag, and shake to coat. Heat oil in a frying pan over medium-high heat. Brown pork chops in the hot oil on both sides. Transfer the chops to a casserole dish.
  3. Place the onion in the hot frying pan, and cook until limp. Pour the brandy into the pan, and stir to incorporate any bits of food that may be stuck to the pan. Pour the onion and juices over the pork chops in the dish. Pour the orange juice into the casserole as well.
  4. Cover and bake for 45 minutes, or until chops are no longer pink. Serve with the orange sauce from the dish.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Feb 14, 2008

After reading the reviews I was a little aprehensive to try this. I tweaked the recipe a bit and it was a success! We are a garlic loving family so I put in garlic powder in with flour, ginger,etc. and fried up garlic cloves with the onions. I didn't have Brandy so I added a splash of red wine vinegar. The aroma was intense. I didn't use a lot of OJ and added a hint of ginger to the juices. My family loved this although I myself didn't feel my tasebuds pop. I did like it and will make it again because the kids enjoyed it as well as hubby. Next time however I will tweak it some more. All in all, not a bad recipe! Thanks!

 
Most Helpful Critical Review
Jul 11, 2007

I thought the breading on the pork chops became soggy in the sauce. I didn't have any brandy so I substitued balsamic vinegar and the sauce was great. I added a little corn starch to thicken it up, otherwise, I think it would have been watery. I made it with some egg noodles on the side and spooned some of the sauce over those and they turned out better than the pork chops. I'd make it again, but I think I'll skip the breading of the chops next time.

 

101 Ratings

Jul 14, 2003

This is an easy recipe, the one that my whole family likes!!!

 
Jan 28, 2008

very good!! I made a few changes... instead of olive oil, i used virgin coconut oil (it added a light nutty flavor) and some rubbed sage to the pan while cooking the onions. As some of the reviews stated that the orange juice was too watery, i used concentrated orange juice but did not add as much water as recommended... It turned out great!! very tender and quite a bit of flavor

 
Jun 22, 2008

This recipe was all right. It is not a favorite, but something I would make every now and then just for something different. I have made it twice -- once following the directions as is and the second making some tweaks. The first time the orange taste was just too strong, and there was just something that didn't work for my family -- although I am not really sure what it was. We didn't really dislike it, but we didn't love it either. We liked the second go-around much better. I dropped the flour, onions, olive oil, and brandy altogether and mixed together the following: 1/2 cup orange juice, ginger, salt, pepper, 1-teaspoon sage, half a packet of Lipton Golden Onion Soup Mix, splash of red wine, and added a tablespoon of brown sugar. I then let my chops marinate in this mixture for an hour before covering them and baking them at 350 for about 45 minutes.

 
Feb 12, 2003

I cooked this tonight for my family;they did not like it. The flavor was bland and the chops were swimming in liquid...I don't know if it was because they were thick that the flavors didn't permeate or what. Also they were a bit tough. Maybe the meat, not the recipe. It had a great odor while baking though!

 
Jun 04, 2003

Blah! Our pork chops went to waste! I fed the leftovers to the dog and we went to bed hungry!

 
May 19, 2003

This recipe was an average recipe. My family and I thought the taste was okay but there was nothing extraordinary about it. I fixed it exactly as the recipe said.

 

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Nutrition

  • Calories
  • 391 kcal
  • 20%
  • Carbohydrates
  • 19 g
  • 6%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 21.7 g
  • 33%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 26.2 g
  • 52%
  • Sodium
  • 57 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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