Orange Glazed Pork Chops with only five ingredients are ready in minutes and make a delicious dinner on a weeknight or weekend.
Glazed pork chops are easy way to get tender pork chops on the table in no time. The flavor of these orange glazed pork chops reminds me of my favorite juicy grilled pork chops and grilled apricot pork chops for the times when I prefer to do my cooking outside.
Orange Glazed Pork Chops Recipe
These juicy, 5-Ingredient Orange Glazed Pork Chops are the perfect addition to your weekday or weekend menu. Dinner will be on the table before you know it.
If the daily dinner dilemma is stressing you out — and you’re frequently defaulting to the nearest drive-through to feed your starving family — you can finally relax. These pork chops will surely make you a hero in the kitchen.
Related: Easy Weeknight Dinners
Orange sauce with pork is the perfect flavor combination and it makes these boneless pork chops a memorable meal. The orange glaze has a simple, straightforward taste with a little bit of depth. It only takes a modest amount of sauce to make this meal stand out. And who doesn’t love using fresh orange juice in their cooking?
Ingredients for Orange Glazed Pork Chops
Pantry Ingredients
- vegetable oil – you can also use canola, avocado or grapeseed oil…whatever you have
- brown sugar – use the light or golden brown version
- Dijon mustard – make sure it’s Dijon and not plain yellow mustard
- salt and pepper
Fresh Ingredients
- boneless pork chops – inexpensive, low in fat and high in protein. You can’t go wrong with these.
- freshly squeezed orange juice
How To Make Orange Glazed Pork Chops
Step One: Remove pork chops from the refrigerator and season generously with salt and pepper. Let them sit out for 20 minutes to come to room temperature.
Step Two: In a small bowl, whisk together orange juice, brown sugar and Dijon mustard. Set aside.
Step Three: Warm oil in a large skillet over medium heat. Brown pork chops for about 4 minutes per side and check temperature with an instant read thermometer.
Step Four: Once the internal temperature in the thickest part of the meat reaches 145° F, remove from the pan onto a plate. Let rest for 3 minutes before serving.
Step Five: While meat is resting, pour out any excess oil from the pan, but do not wipe it clean. Place pan back on medium-high heat and deglaze the pan with the orange juice mixture, scraping up any browned bits. Let boil, while stirring constantly, about 2 minutes or until thickened.
Step Six: Pour a little bit of glaze over each pork chop and serve immediately.
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Making a juicy pork chop can be a challenge. We’ve all had our share of tough, dried out, chewy versions of this very underrated protein source .
When pork chops are cooked right, they’re one of the most perfectly tender and flavorful main courses. There are a few things you can do to guarantee tasty pork chops every time you cook.
Tips for Tender, Tasty and Juicy Glazed Pork Chops
- Seasoning ~ Left alone, pork chops are bland and flavorless; seasoning generously with salt and pepper before cooking brings out the meat’s natural flavors.
- Timing ~ remove pork chops from the refrigerator 20 minutes before cooking. Cold pork chops placed in a hot pan can create uneven cooking, resulting in meat that is overcooked on the outside and under cooked on the inside.
- Temperature ~Most Important ~ Cook pork chops to an internal temperature of 145° F (in the thickest part of the meat). After this temperature, the pork chop will become increasingly leathery and tough. Use an instant read thermometer to test the doneness of the meat.
- Rest ~ Allow the meat to rest for three minutes before eating. This allows the fiber of the meat to relax, giving you a juicier chop. Three minutes is also how long it takes to make the orange glaze.
Needed Equipment
- An instant read thermometer is so important!
- large skillet
This delicious pork chop recipe is one your family will beg you to make again and again.
What To Serve With Pork Chops?
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Orange Glazed Pork Chops
Ingredients
- 1.5 lbs boneless pork chops, 3/4" thick
- salt and pepper
- 2 tbsp vegetable oil
- 3/4 cup fresh orange juice, strained to remove pulp
- 3/4 cup packed light brown sugar
- 1 tbsp Dijon mustard
Instructions
- Remove pork chops from the refrigerator and season generously with salt and pepper. Let them sit out for 20 minutes to come to room temperature.
- In a small bowl, whisk together orange juice, brown sugar and Dijon mustard. Set aside.
- Warm oil in a large skillet over medium heat. Brown pork chops for about 4 minutes per side and check temperature with an instant read thermometer.
- Once the internal temperature in the thickest part of the meat reaches 145° F, remove from the pan onto a plate. Let rest for 3 minutes before serving.
- While meat is resting, pour out any excess oil from the pan, but do not wipe it clean. Place pan back on medium-high heat and deglaze the pan with the orange juice mixture, scraping up any browned bits. Let boil, while stirring constantly, about 2 minutes or until thickened.
- Pour a little bit of glaze over each pork chop and serve immediately.
Nutrition
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