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There’s nothing quite like the aromatic tease of freshly squeezed Florida oranges mingling with the savory scent of garlic and sage wafting through my kitchen. In the hustle of daily life, I often crave that perfect dinner that’s both rewarding and quick to prepare. That’s when I discovered my go-to recipe: Orange Glazed Pork Chops with Garlic-Sage Pan Sauce. This dish isn’t just a meal; it’s an experience, transforming thick, juicy pork chops into a restaurant-quality dinner right at home.

With a simple brining technique that guarantees moist, tender meat, the vibrant citrus glaze elevates the pork to new heights. You might be surprised by how easily elegance can enter your weeknight routine. So grab those oranges, and let’s embark on a culinary journey that’s sure to impress your family or guests without the fuss—and yes, it comes together in a flash!

Why Love Orange Glazed Pork Chops?

Deliciously Unique: This recipe elevates traditional pork chops with a bright, citrusy glaze that’s a delightful twist on classic flavors.
Simplicity: With just a few key ingredients and straightforward steps, you’ll create a gourmet meal without hassle.
Moist & Tender: The brining process ensures every bite of pork chop is succulent and bursting with flavor.
Impressive Presentation: The vibrant orange sauce and fresh sage garnish make this dish visually stunning.
Quick & Easy: Perfect for busy weeknights, you can have this crowd-pleaser ready in less than an hour.
Versatile Pairing: Serve with roasted vegetables or wild rice for a balanced meal that everyone will love.

Orange Glazed Pork Chops Ingredients

For the Brine
• Kosher Salt – Essential for brining to infuse moisture and flavor into the pork. No direct substitution recommended.
• Brown Sugar – Adds sweetness to balance the salt and enhance caramelization; light or dark brown sugar works.
• Mixed Peppercorns – Provides spice and depth; you can use black pepper as an alternative.
• Star Anise – Adds warmth and complexity to the brine; omitting may slightly change the flavor profile.
• Fresh Ginger Root – Offers a spicy, aromatic note; ground ginger can be used as a substitute in smaller amounts.
• Florida Oranges – Fresh-squeezed juice adds acidity and sweetness; other fresh oranges may substitute.
• Water – Used for the brine. No substitutions needed.
• Ice – Helps cool the brine quickly; not necessary if you chill the brine in the refrigerator instead.
• Thick Cut, Bone-In Pork Chops – Main protein providing rich flavor; bone-in is recommended for juiciness.

For the Sauce
• Salted Butter – Adds richness and aids in browning the pork; unsalted butter can be substituted.
• Cornstarch – Thickens the sauce; arrowroot powder can also be an alternative.
• Low Sodium Chicken Broth – Used for depth of flavor in the sauce; vegetable broth can be lighter.
• Fresh Squeezed Orange Juice – Enhances the sauce’s flavor; replace with more orange juice if desired.
• Hoisin Sauce – Adds umami and sweetness; soy sauce can be a substitute in a pinch.
• Fresh Sage, Chopped – Provides an aromatic herbal element; thyme or rosemary can replace it.
• Garlic, Minced – Contributes flavor; you can use garlic powder as an alternative (adjust quantity).
• Orange Zest – Enhances the citrus flavor profile; other citrus zests, like lemon, can be used.

Dive into the irresistible flavors of Orange Glazed Pork Chops with Garlic-Sage Pan Sauce and make your dinner a culinary delight!

How to Make Orange Glazed Pork Chops

Prepare Brine: In a saucepan, combine kosher salt, brown sugar, mixed peppercorns, fresh ginger, star anise, and water. Bring to a boil, then steep for 10 minutes before cooling slightly.
Cool Brine: Fill a large bowl with ice, then pour the cooled brine over the ice. Squeeze in the juice of quartered oranges, and ensure your thick-cut pork chops are fully submerged.
Brine Chops: Seal the bowl or cover it, then refrigerate the pork chops for at least 4 hours, or overnight for deeper flavor and moisture.
Cook Pork Chops: After brining, remove the chops and pat them dry with paper towels. In a skillet over medium-high heat, melt salted butter and sear the pork chops for about 5-6 minutes on each side until they are beautifully browned.
Check Temperature: Use a meat thermometer to ensure the internal temperature of the pork reaches 145°F. Once done, tent the chops with foil to keep them warm.
Prepare Sauce: In a separate bowl, create a slurry by mixing cornstarch with low sodium chicken broth. Add the remaining sauce ingredients, heat the mixture, and deglaze the skillet with this flavorful concoction.
Serve: Once the sauce is ready, coat the pork chops generously and garnish with fresh chopped sage and bright orange slices for an inviting presentation.

Optional: Drizzle with extra hoisin sauce for added sweetness and depth.

Exact quantities are listed in the recipe card below.

Orange Glazed Pork Chops Variations

Feel free to add your own twist to this delightful recipe and make it uniquely yours!

Chicken Option: Use chicken breasts or thighs instead of pork for a lighter yet flavorful alternative.
Citrus Swap: Replace Florida oranges with fresh lemons or limes to give the dish a zesty kick and change the flavor profile.
Sweet Heat: Add a dash of chili flakes or sriracha to the sauce for those who love a spicy contrast to the sweetness.
Veggie Boost: Toss in some vibrant green beans or asparagus when cooking the pork for a complete, colorful meal that packs in nutrition.
Fruit Infusion: Incorporate diced pineapple or mango into the sauce for a tropical twist that complements the citrus notes beautifully.
Herb Variation: Swap out sage for fresh thyme or rosemary to experiment with different aromatic profiles, enhancing the dish in delightfully unique ways.
Sauce Twist: Mix in a spoonful of mustard or a splash of balsamic vinegar to the sauce for a deeper complexity and robust flavor.
Nutty Texture: Sprinkle some toasted sesame seeds or crushed nuts on top before serving to add a crispy texture and a nutty crunch.

Make Ahead Options

These Orange Glazed Pork Chops with Garlic-Sage Pan Sauce are perfect for busy cooks looking to save time during the week! You can prepare the brine and brine the pork chops up to 24 hours in advance. Simply follow the brining steps and then store the chops in the refrigerator, ensuring they’re well submerged for maximum flavor. When you’re ready to cook, all you need to do is pat the chops dry and sear them in a skillet as per the recipe. To maintain their quality, be sure not to exceed the brining period, and enjoy restaurant-worthy results with minimal effort on those hectic weeknights!

Tips for the Best Orange Glazed Pork Chops

Pre-Brine Timing: Be sure to brine your pork chops for at least four hours; overnight is even better for maximizing flavor and moisture.
Pat Dry: After brining, always pat the pork chops dry with paper towels before cooking; this helps achieve that perfect golden-brown sear.
Temperature Check: Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F for safe consumption without drying out.
Don’t Overcrowd the Pan: Avoid cooking too many chops at once; give them space in the skillet to maintain a high temperature and get that sear.
Deglaze for Flavor: When preparing the sauce, make sure to deglaze the skillet to capture those delicious browned bits, enhancing the flavor of your garlic-sage sauce.

Enjoy creating these Orange Glazed Pork Chops with Garlic-Sage Pan Sauce that your family will love!

What to Serve with Orange Glazed Pork Chops?

Create a memorable dining experience with delightful accompaniments that enhance your main dish.

Wild Rice Pilaf: This nutty side dish brings earthy flavors and a chewy texture, adding depth to the tangy pork.
Honey Roasted Carrots: Their natural sweetness complements the citrus glaze beautifully, while the slight caramelization offers an irresistible crunch.
Garlic Mashed Potatoes: Creamy and rich, these potatoes provide a comforting base that soaks up every drop of that savory garlic-sage sauce.
Sautéed Green Beans: The fresh, crisp texture contrasts nicely with the tender pork, making for a colorful, healthful addition.
Citrus Salad: A refreshing blend of oranges, arugula, and almonds elevates the citrus theme while introducing bright, vibrant flavors.
Chardonnay: A chilled glass of this crisp white wine can cut through the richness of the pork and enhance the layer of flavors in your meal.
Chocolate Orange Tart: For dessert, the combination of chocolate and citrus creates a sophisticated finish to your dinner, echoing your main dish’s flavors.

How to Store and Freeze Orange Glazed Pork Chops

Fridge: Store cooked pork chops in an airtight container for up to 3 days. Reheat gently on the stove to maintain moisture.

Freezer: If you want to freeze, wrap the chops tightly in foil or plastic wrap, and place in a freezer bag. They will keep for up to 3 months.

Thawing: To thaw, place the frozen Orange Glazed Pork Chops in the fridge overnight. Alternatively, you can use the microwave’s defrost setting.

Reheating: When ready to enjoy, reheat in the oven at 350°F until warmed through, or on the stove over medium-low heat.

Orange Glazed Pork Chops with Garlic-Sage Pan Sauce Recipe FAQs

How do I select ripe Florida oranges for this recipe?
Absolutely! Choose oranges that are firm, have a bright color, and feel heavy in your hand. Avoid any that have dark spots or blemishes, as this can indicate overripeness. For the best juice, opt for those that yield slightly to gentle pressure, as these tend to be more juicy and flavorful.

What is the best way to store leftover Orange Glazed Pork Chops?
You can keep cooked pork chops in an airtight container in the refrigerator for up to 3 days. Make sure they’ve cooled to room temperature before storing, and when reheating, do so gently on the stove or in the oven at 350°F to maintain their moisture.

Can I freeze the Orange Glazed Pork Chops?
Yes, indeed! To freeze, wrap the cooled pork chops tightly in foil or plastic wrap, then place them in a freezer bag. They’ll stay fresh for up to 3 months. When you’re ready to enjoy them, transfer the chops to the refrigerator to thaw overnight or use the microwave’s defrost setting for quicker results.

What should I do if my pork chops are a little dry after cooking?
Very! If you find that your pork chops are dry, try serving them with a extra drizzle of the garlic-sage sauce or add a splash of chicken broth when reheating to help reintroduce moisture. Also, ensure you’re checking for the internal temperature – it should reach 145°F for juicy results.

Are there any dietary considerations I should be aware of with this recipe?
Of course! This recipe is nut-free, making it suitable for those with nut allergies. While the ingredients are generally safe, always check for personal allergies, especially with condiments like hoisin sauce or chicken broth, as additives can vary by brand. If you’re prepared for guests, consider preparing a simple orange glaze with just juice and honey as an alternative for those with specific dietary restrictions.

How should I know if the brine is effective in adding flavor and moisture?
Absolutely! An effective brine will result in juicy pork chops that have absorbed the flavors from the spices and aromatics in the brine. After brining for at least 4 hours or overnight, the meat should feel plump and slightly firm while retaining a good amount of moisture. You can even taste a small portion of the pulled meat after cooking to check the delicious balance of flavors developed during the brining process!