Orange Baked Pork Chops
Succulent and bursting with citrusy flavor, these Orange Baked Pork Chops are a delightful fusion of savory and sweet. Perfectly seasoned with a blend of thyme, paprika, and black pepper, the pork chops are baked to tender perfection in a vibrant marinade of fresh orange juice, zesty orange zest, honey, soy sauce, and garlic. The addition of a cornstarch slurry transforms the pan juices into a luscious glaze, adding a glossy finish that ties the dish together. Quick to prep and oven-baked for ease, this recipe is ideal for busy weeknights or a special dinner. Serve with your favorite sides—like rice, steamed vegetables, or mashed potatoes—for an irresistible meal that’s as comforting as it is flavorful. Don't miss out on this easy-to-make yet stunning pork chop recipe that highlights the bright and sunny flavors of orange!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 cup Fresh orange juice
- 1 teaspoon Orange zest
- 2 tablespoons Soy sauce
- 2 tablespoons Honey
- 2 pieces Garlic cloves, minced
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Thyme (fresh or dried)
- 0.5 teaspoon Ground paprika
- 1 teaspoon Cornstarch
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork chops dry with paper towels, then season both sides with salt, black pepper, thyme, and paprika.
In a small bowl, whisk together orange juice, orange zest, soy sauce, honey, garlic, and olive oil to create the marinade.
Place the pork chops in a shallow baking dish and pour the marinade evenly over them. Allow the pork chops to marinate for 10-15 minutes while the oven preheats.
Cover the baking dish with aluminum foil to lock in the moisture and transfer it to the preheated oven. Bake for 20 minutes.
While the pork chops are baking, mix the cornstarch and water in a small bowl to create a slurry.
After 20 minutes of baking, remove the aluminum foil and spoon some of the pan juices over the pork chops. Stir the cornstarch slurry into the pan juices to thicken the glaze.
Return the uncovered baking dish to the oven and bake for an additional 10-15 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the pork chops from the oven and let them rest for 5 minutes. This allows the juices to redistribute for maximum tenderness.
Serve the pork chops with the orange glaze spooned over the top. Pair with steamed vegetables, rice, or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 3989 mg | 173% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 54.7 g | ||
| Protein | 197.8 g | 396% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3174 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
