Orange Breaded Pork Chops Recipe
Orange Breaded Pork Chops Recipe photo by Taste of Home

Orange Breaded Pork Chops Recipe

Publisher Photo
from Dayton, Ohio, Linda Clarks sends this dish with subtle orange flavor and right-from-the-skillet crispness. It's sure to please. She writes, “This dish came from an old orange chicken recipe my mother used to make. My family requests it often!”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 2 cups orange juice
  • 1-1/2 cups seasoned bread crumbs
  • 2 teaspoons seasoned salt
  • 4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
  • 3 tablespoons olive oil

Directions

  1. Place orange juice in a shallow bowl. In another shallow bowl, combine bread crumbs and seasoned salt. Dip pork chops in orange juice, then coat with crumb mixture.
  2. In a large skillet, cook pork in oil over medium heat for 7-9 minutes on each side or until a meat thermometer reads 160&#deg;. Yield: 4 servings.
Originally published as Breaded Pork Chops in Simple & Delicious September/October 2007, p22

This recipe pairs well with a light red wine.

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Reviews for Orange Breaded Pork Chops

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 1, 2014

Love the flavor with the crisp.

MY REVIEW
Reviewed Jan. 25, 2012

Could you substitute orange juice for apple juice??

MY REVIEW
Reviewed Aug. 30, 2010

I've made this recipe before and we love it. The only thing that i did to it was cut down on the orange juice. You can easily get away with using 1 cup of orange juice instead of the 2. I also use a little bit more of the oil then what it calls for.

MY REVIEW
Reviewed Dec. 3, 2009

We really liked this...it was easy and a good way to get rid of some pork chops you've had for a while since all the ingrediants are things you'll normally have around the house. We paired it with some rice and it was yummy!

MY REVIEW
Reviewed Jun. 25, 2009

I am making these pork chops & feel that 2 cups of orange juice is quite excessive. I used one cup & that was perfect. I'm baking these instead of frying, did dip them briefly into the butter/oil mixture to moiston the crumbs but feel frying can be avoided with the same results. I am sure they will taste good as I've baked breaded chops before, but just wanted to comment on the amount of o.j.

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