Orange pork chops

Judy Wisniewski


My hubby loves when I makes these, the aroma the five spice powder really gets the house excited!!


★★★★★ 1 vote



  • 6
    boneless pork chops
  • 2 Tbsp
    five spice seasoning
  • 1 Tbsp
    olive oil
  • 2 clove
    finely grated garlic
  • 1 Tbsp
    finely grated ginger
  • 1 small
    finely chopped onion
  • 1 c
    orange juice
  • 2 Tbsp
    soy sauce, low sodium
  • 1-2 c
    low soduim chicken broth
  • 1/2 lb
    sliced mushrooms
  • 1 Tbsp
    orange zest
  • ·
    salt and pepper to taste
  • ·
    cornstarch and water to thicken

How to Make Orange pork chops


  1. Coat the pork chops, both sides with the five spice seasoning
  2. Saute the pork chops in the olive oil until brown, remove the pork chops and keep warm in the oven
  3. Saute in the same pan for a few minutes onion garlic and ginger, making sure to scrap the little bits from the pork chops
  4. Add the orange juice, soy sauce, chicken broth, mushrooms and orange zest (reserving some of the zest for garnish) salt & pepper to taste to the pan bring to a boil.
  5. Return the pork chops to the gravy, turn down to meduim flame, cover and cook until the pork chops are no longer pink, 5-10 mins
  6. Add the cornstarch mixture to thicken the sauce
  7. Place the pork chops on a plate pour the sauce over and garnish with the zest.

Printable Recipe Card

About Orange pork chops

Course/Dish: Pork, Steaks and Chops

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