Braised Orange Tomato Pork Chops. Tangy, flavorful skillet cooked pork ready in under 30 minutes.
This week Sunday Supper tackles cooking a classic cut of meat; the pork chop. Sliced from the loin or rib, we’ll help to make your pork chops the star at the table!
Why all the fuss about cooking pork chops?
That’s an easy one. For starters, pork chops tend to easily turn out dry. Pork doesn’t have the fat marbling like beef to help keep it moist.
Brine can break down the tissue and help with tenderizing the meat. But changing the internal temperature and cook time made a noticeable difference in cooked chops.
We were told to cook pork to 160°F for safe consumption. At that temperature most boneless pork chops were completely dry. Bone in chops fared a bit better.
Here’s the scoop.
Today’s pork is carefully monitored and inspected which greatly reduced incidents of trichinosis and other disease-causing parasites and bacteria. The USDA lowered the safe cooking temperature for pork in May of 2011 to 145°F. The result proved to be a juicier, tender pork chop.
Ground pork should still be cooked to 160°F.
I like orange and tomato together with meat. Braising chops in the this liquid sort of works like a brine. The chops are cooked with a bit of acidity which helps to tenderize the meat. The flavor permeates the pork. So juicy and delicious!
First, dredge the chop in seasoned flour and brown over medium-high heat.
Remove meat and keep warm. Add sauce ingredients. Return chops to pan ans simmer for about 15 minutes until internal temp is 145°F.
The thickened sauce clings to the chop.
- 1 pound boneless pork chops 1/2-inch thickness
- 1/4 cup flour
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 large clove garlic, sliced
- 1 can (14 1/2 ounces) stewed tomatoes with juice
- 1/2 cup fresh squeezed orange juice
- Heat oil in pan over medium heat. Combine flour, salt and pepper. Dredge chops in flour and add to hot pan.
- Brown chops on both sides, turning once.
- Remove meat cover with foil to keep warm.
- Add garlic, tomatoes, orange juice. Simmer 1 minute scraping pan to loosen cooked bits.
- Return chops to pan. Cover and reduce heat to simmer and cook until pork reaches 145 degrees about an additional 15 minutes. Turn chops once to coat as sauce thickens.
- Serve chops with sauce on side if desired.
Food for Thought…Pork is part of so many cultures main dishes. Do you have a favorite cuisine that features pork dishes? I’d love to hear your thoughts in a comment below!
Thanks Shelby from Grumpy’s Honeybunch for hosting this fun event!
Enjoy these tasty recipe ideas for pork chops from the Sunday Supper Tastemakers!
- Braised Orange Tomato Pork Chops by Cindy’s Recipes and Writings
- Braised Pork Chops with Country Gravy by Grumpy’s Honeybunch
- Breakfast Chops by Palatable Pastime
- Brown Sugar and Balsamic Glazed Pork Chops by My Sweet Savings
- Chili Rubbed Pork Chops with Apricot Ginger Glaze by Life Tastes Good
- Cider Braised Pork Chops with Apple and Rutabaga by Caroline’s Cooking
- Creamy Apple Pork Chops by Savory Experiments
- Easy Cilantro Lime Pork Chops by Cooking Chat
- Easy One Pan Oven Roasted Pork Chops by Pies and Plots
- Easy Oven Baked & Breaded Pork Chops by Hardly A Goddess
- Fontina Pork Chops with Mushroom Sauce by Soulfully Made
- Fried Pork Chops by Bottom Left of the Mitten
- Grilled Boneless Pork Chops with Broccoli Rabe by Simple and Savory
- Grilled Pork Chops with a Strawberry Balsamic Glaze by Recipes Food and Cooking
- Indian-Spiced Pork Chop Potato Skillet by Sunday Supper Movement
- Japanese-Style Pork Chops Tonkatsu by Asian In America
- Mom’s Cornflake Pork Chops by A Day in the Life on the Farm
- Mushroom Smothered Pork Chops over Noodles by Hezzi-D’s Books and Cooks
And More Pork Chops
- One Pan Pesto Pork Chops by Cricket’s Confections
- Pork & Peppers Stir Fry by Wholistic Woman
- Pork Chops Dijonnaise by That Skinny Chick Can Bake
- Pork Chops with Dirty Rice by Turnips 2 Tangerines
- Pork Chops, Peperoncini and Potatoes by Tramplingrose
- Prosciutto Wrapped Brie and Onion Stuffed Pork Chops by The Freshman Cook
- Quick Brine Pork Chops with Brown Sugar Glaze by Sew You Think You Can Cook
- Quick Easy Maple Glazed Pork Chops by Sprinkles and Sprouts
- Skillet Tuscan Pork Chops by A Mind “Full” Mom
- Slow Cooker BBQ Pork Chops by Big Bear’s Wife
- Slow Cooker Pork Chops with Mushroom Sauce by A Kitchen Hoor’s Adventures
- Spicy Maple-Glazed Pork Chops with Jalapeno Cheese Grits by The Weekend Gourmet
- Vietnamese Grilled Pork Chop by Brunch-n-Bites
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