Say goodbye to dried out pork chops – these Orange Glazed Pork Chops are juicy and flavorful thanks to juice from fresh squeezed Florida Oranges! Keep reading for the step-by-step brining process that seals in all the moisture.
Disclosure: This post is sponsored by the Florida Department of Citrus. Thanks for supporting the partners who support Street Smart Nutrition!
There’s something about thick cut, bone-in pork chops that makes me feel like I’m enjoying a restaurant-worthy meal at home. After some trial and error (AKA, dry, rubbery pork chops lacking any flavor) I realized the key to perfecting the home cooked pork chop is a simple brine. And the key to this one specifically is fresh-squeezed juice from Florida Oranges!
Here are a few reasons to love these Orange Glazed Pork Chops:
- Prepping the brine only takes about 15 minutes, so you can start it the night before or the morning before you plan to cook. Quick and easy, and well worth the extra steps!
- They’re versatile enough to pair with your favorite side dishes, especially colorful veggies like sweet potatoes, carrots, broccoli, and green beans.
- The garlic-sage pan sauce pulls double duty! First, it helps to deglaze the pan and grab all the most flavorful bits leftover. Then, it thickens into the perfect pan sauce for drizzling over the finished pork chops.
So why Florida Orange Juice? Orange juice is used in the Cuban-style mojo marinade for pork, as well as many recipes for Mexican-style pork carnitas. My family uses it in our marinade for bulgogi (a traditional Korean beef dish). You’ll also see oranges or orange juice show up in some recipes for turkey brines, which are most popular around the Thanksgiving holiday. Orange juice is a common ingredient throughout the world for recipes with meats that are tender, flavorful, and juicy. So that’s where the inspiration for these Orange Glazed Pork Chops came from!
No matter which global cuisine you draw inspiration from, be sure to source your oranges from Florida! Florida’s subtropical climate, abundant rainfall, bright sunshine, and sandy soil help grow the sweetest and juiciest oranges in the world. They’re grown by third, fourth, and fifth generation growers. Look for them in stores from November to May when they’re in season. Not only will they smell amazing and taste delicious, but they’re packed with vitamins and minerals. You can read more about the nutrition in Florida Oranges HERE.
Now let’s get cooking!
Orange Glazed Pork Chops
Here’s what you’ll need to make this recipe:
Ingredients: Thick cut, bone-in pork chops, plus at least three Florida Oranges. For the brine, you’ll need kosher salt (and a lot of it), brown sugar, fresh ginger, mixed peppercorns, star anise, water, and plenty of ice cubes. For the sauce, grab some garlic, fresh sage, low sodium chicken broth, hoisin sauce, and cornstarch.
Street Smart Nutrition Tip: To select the best oranges, look for ones that feel heavy for their size and have a sweet, citrusy smell. For best flavor, wait to juice or zest the oranges until just before cooking.
Equipment: A sharp knife and cutting board, plus standard measuring cups and spoons, along with a large saucepan and cast iron or stainless-steel skillet. Use a large mixing bowl or food storage container for the brine (deep enough to cover your pork chops). It’s also really helpful to have a pair of long tongs, a whisk, and a citrus juicer
Why should you brine pork chops?
Pork chops, like other leaner cuts of meat, can get tough as it cooks. That’s because the proteins will shrink and lose moisture as they heat. The result can be a tough, rubbery bite that feels like you have to chew and chew forever before you manage to swallow it down. It doesn’t make for a very enjoyable meal!
Brines can help you avoid this. That’s why you’ve probably heard of brining large cuts of meat like whole turkeys, which can easily dry out when they’re cooked for a long time in the oven. A brine is a salty solution that helps break down some of the proteins (muscle tissue) in these leaner cuts. At the same time, it helps draw more moisture into the meat, infusing it with some added flavor. You can use a brine that’s simple salt and water or add other ingredients like what we’re using for these Orange Glazed Pork Chops.
How do I make a brine?
You can set up your Orange Glazed Pork Chops in just three easy steps!
- Add your salt and other dry ingredients to a saucepan. For this recipe, we’re using some peppercorns, star anise, and ginger for spice, plus some brown sugar for sweetness. Cover it with water (about 1 quart or 4 cups for every 1/2 cup of salt) and bring to a boil. It doesn’t need long, just 30-60 seconds to draw out the flavors from the spices.
- Prep a deep dish or mixing bowl by filling it with ice. For food safety reasons, you can’t brine uncooked meat in hot to warm liquid, so it needs to chill down after simmering. You can wait it out, or if you’re in a hurry like me, cool it much faster by whisking it into some ice. I used about 4 cups of ice cubes. This will dilute the brine, so adjust accordingly if you need to use less water or more salt.
- Finally, cut two Florida Oranges into quarters and squeeze it into the prepared brine. I toss in the rinds, too! Then, submerge the pork chops in the brine and you’re all done.
How long should I brine pork chops?
The thicker the cut, the longer you should leave the pork chops in the brine. I recommend at least four hours for thick cut pork chops. If you can only do 1-2 hours, that’s still better than nothing! Up to 8-12 hours (overnight) is better, but if you don’t plan on cooking your Orange Glazed Pork Chops at that point, go ahead and remove them from the brine. You can pat them dry and store them safely in a sealed container until you’re ready to cook.
After removing the pork chops from the brine, toss it. It might be tempting to reuse it, but it’s been home to uncooked meat for several hours and it’s not worth the food safety risk! When you’re ready to cook, pat the pork chops dry and follow the instructions listed in the recipe card below.
Here’s the recipe for Orange Glazed Pork Chops with Garlic-Sage Pan Sauce!
Orange Glazed Pork Chops with Garlic-Sage Pan Sauce
Ingredients
For the Brine
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tbsp mixed peppercorns
- 6-8 star anise
- 2 inches fresh ginger root
- 2 oranges, quartered
- 6 cups water
- 4 cups ice
For the Pork Chops
- 4 thick cut, bone-in pork chops
- 1 tbsp salted butter
- 1 tsp cornstarch
- 1/3 cup low sodium chicken broth
- 1/3 cup fresh squeezed orange juice
- 2 tbsp hoisin sauce
- 1 tbsp fresh sage, chopped
- 2 cloves garlic, minced
- 1 tsp orange zest
Instructions
For the Brine
- Combine the salt, brown sugar, peppercorns, ginger, and star anise in a saucepan. Add the water and whisk together to combine. Bring to a boil then remove from heat, allowing ingredients to steep 10 minutes and cool slightly.
- Add the ice to a large bowl or food storage bin. Pour the heated brine and whisk to cool quickly, allowing the ice to fully melt.
- Squeeze the quartered Florida Oranges into the brine mixture, adding the rinds. Finally, place the pork chops in the brine and fully cover. Seal and store in the refrigerator for at least four hours (or up to 8 hours overnight).
For the Pork Chops
- Remove the pork chops from the brine and pat dry. Heat the butter in a large cast iron pan or skillet. Add the pork chops, searing 5-6 minutes on each side.
- Remove the pork chops from the pan and tent with foil. Verify the internal temperature of the pork chops reaches 145 degrees F after carryover cooking.
- Meanwhile, combine the cornstarch with the chicken broth to create a slurry, then combine with the remaining ingredients. Reduce the heat to medium-low, then add the liquid and deglaze the pan. Allow to heat until thickened and fragrant, then return the cooked pork chops to the pan.
- Turn to coat with the sauce or spoon the sauce over the pork chops. Garnish with additional sage and orange slices, if desired. Serve immediately.
Notes
Nutrition
What can I serve with Orange Glazed Pork Chops?
The short answer: anything you want!
This pork chop recipe is protein-rich, which is great for helping you feel full and satisfied. Pork is a nutrient-rich option, but it won’t provide the same benefits as other food groups like vegetables or whole grains. For this meal, I went with some wild rice and roasted sweet potatoes, which complement the other flavors and textures in these Orange Glazed Pork Chops.
When you’re planning for side dishes, think about how you can use the rest of your Florida Oranges, orange juice, or orange zest to reduce food waste. Here are a few ideas:
- Add orange juice to the cooking liquid for rice, quinoa, or other whole grains
- Grate some orange zest on top of roasted veggies like carrots, sweet potatoes, or broccoli
- Use leftover oranges juice in simple DIY dressings for salads
- Make a quick mocktail (alcohol-free cocktail) using orange juice, garnished with a Florida Orange wedge
- Slice or peel to serve on the side or save for a snack later
I hope you enjoy this recipe for Orange Glazed Pork Chops with Garlic-Sage Pan Sauce! Don’t forget to leave a comment or rating to let me know what you think, then be sure to visit Florida Department of Citrus for more recipe inspiration!
