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

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • Cover and bake for 45 minutes, or until chops are no longer pink. Serve with the orange sauce from the dish.

Nutrition Facts

391 calories; protein 26.2g 52% DV; carbohydrates 19g 6% DV; fat 21.7g 33% DV; cholesterol 75.7mg 25% DV; sodium 57.1mg 2% DV. Full Nutrition
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Reviews (84)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/14/2008
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! Read More
(94)

Most helpful critical review

Rating: 2 stars
07/11/2007
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. Read More
(46)
103 Ratings
  • 5 star values: 28
  • 4 star values: 38
  • 3 star values: 19
  • 2 star values: 8
  • 1 star values: 10
Rating: 4 stars
02/14/2008
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! Read More
(94)
Rating: 2 stars
07/11/2007
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. Read More
(46)
Rating: 5 stars
07/14/2003
This is an easy recipe the one that my whole family likes!!! Read More
(38)
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Rating: 4 stars
01/28/2008
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 Read More
(23)
Rating: 2 stars
02/12/2003
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! Read More
(17)
Rating: 3 stars
06/22/2008
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. Read More
(17)
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Rating: 2 stars
06/04/2003
Blah! Our pork chops went to waste! I fed the leftovers to the dog and we went to bed hungry! Read More
(12)
Rating: 3 stars
05/19/2003
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. Read More
(11)
Rating: 3 stars
06/10/2008
This was not particularly impressive. We did change the recipe very slightly by using fresh Japanese ginger in the orange juice and used raspberry extract instead of the brandy. 350 for 45 minutes was no where near hot enough. We ended up baking at 350 for 60 minutes then 450 for 20 minutes to obtain a 140F internal temp. As these were quite bland we ended up adding a good portion of fresh ground Hawaiian lava salt and then finally doused them in smoked worcestershire sauce which finally made them edible. If I were to try this recipe again I would mix the orange juice with the worcestershire sauce before baking and then add a diced habanero tossed in just to make it memorable. This recipe most certainly does need tweaking. Read More
(10)
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