Orange Pork Chops





Introduction: Orange Pork Chops

About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

This is my mom's orange pork chop recipe. :D They're one of my favorite things that she makes - they're kind of addictive, actually!

I went home and visited for a week, and asked her to make them so I could watch and then recreate them when I came back to Oakland. Orange pork chops are pretty easy to make, and they've got loads of flavor. 

Step 1: Ingredients

  • 4-6 breakfast pork chops (the nice thin ones)
  • 3 green onions, thinly sliced
  • zest of one orange
  • juice of one orange (around 1/3 cup)
  • butter or oil
  • a few tablespoons of teriyaki sauce
  • few pinches brown sugar
If you can only find the thicker loin chops, you can cut those in half so they're thinner. That's what I did. 

Step 2: Cook the Green Onions and Zest

Add a little butter (preferably butter, it is so good!) or oil to a pan and cook the green onions and zest until they start to get fragrant and soften. Add a teaspoon or two of teriyaki sauce at this point and stir it around.

Pull them out of the pan and pop them into a small bowl until later.

Step 3: Brown the Pork Chops

Salt and pepper your pork chops and brown them quickly over medium-high heat. Because they're so thin, be careful with this part. You don't want to cook them too long. :D

Step 4: Simmer the Pork Chops

Once the porkchops are brown, turn the heat down to low and pour in the orange juice. Add 1-2 tablespoons of teriyaki - just until it tastes good to you. Also add the green onion and orange zest back into the pan and a pinch or two of brown sugar if you'd like a little sweetness. (it's really good with brown sugar!)

Stir this all together and let it simmer for a while. It's best to do it with the lid cracked for 15-20 minutes.

You'll want to reduce the orange juice into a bit of a sauce, so keep simmering until it's as thick as you want. :)

And there you go! Orange pork chops. 



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16 Discussions

Made these using the thinner bone-in chop. Amazing! Simply amazing taste.

Ur mom deserves a medal! Thanks for sharing! ;-]

This was amazing! The pork cooked perfectly and my boyfriend was very impressed with my sudden skill in cooking (there is usually none to speak of).

Just wondering, how might you alter this recipe so that you can use chicken breast instead of pork. I imagine you keep it the same thickness for starters.

2 replies

Yayayayay! Happy you guys liked it! I think either pounding the chicken out or cutting the breasts into strips would work perfectly. :D

But you could also leave them whole and just cover the pan for 15-20 minutes and let them cook on low after searing. They just take so long to cook through sometimes!

I'm going to try it pounded out and just cook the same way as described in the recipe. I don't have a meat thermometer so I'll check by sight and let you know how it turned out :D

That looks awesome! Can't wait to try it out.

you can buy boneless pork chops, put them in the freezer for about half an hour, take them out and put them on edge and use a very sharp knife to divide them.

cool, I'm going to have to try this!

How do you slice a pork chop in half to make it thinner? It has a great big bone running half-way around it!

My wife said I'd not get Terriyaki in the local store, so I went to ASDA (Wally-World in UK) and guess what?  They don't stock it!!  Have to improvise with some Soy and Balsamic.

Anyway, I have four large thick chops just defrosting for our dinner tonight  :-)

1 reply

The ones in the pictures look like boneless pork chops. Just de-bone your chops then halve them so they are thinner. Damn-my mouth is watering!

This looks delicious. I can't wait to try it. Thank you for the instructable!

Yummy. I want to try them with a little minced fresh ginger too. Sounds very delish! Thank you.

That is how I cook pork chops, minus the teriyaki sauce. Hungry now.

Your pork chops are FANTASTIC!!! Thanks for so delicious recipe, Jessy!