Enjoy my Tangerine Pork Chops for dinner tonight-
I know it’s not easy coming up with creative new dishes for your families dinner table, and that’s why I keep cooking up deliciousness! Pork is still one of the most economical cuts of meat out there, and a little marinating goes a long way to help the flavor and add a little flare to a weeknight meal.
This post has been sponsored by Noble Juice and although this is a sponsored post all of the opinions are genuine and 100% my own.
I’ve enjoyed a delicious partnership with my friends at Noble Juice in nearby Winter Haven. Creating fun new recipes using their naturally pure juices has been a lot of fun and certainly elevated the flavor profiles of the dishes I’ve created using their juices.
Let’s gather our ingredients for this tasty pork dish together. Feel free to use pork tenderloin or bone in pork chops.
Marinating the pork chops in a zip lock back makes life easy. I’m also going to be adding shitake mushrooms to my sauce as serving the pork with steamed broccoli and jasmine rice.
I can see this marinade working really well with chicken. And if you’re not big on pan frying and would rather grill the meats that would work too. Remember that nothing is etched in stone and if you don’t like mushrooms or broccoli, come up with your own favorite variation on this recipe.
For an authentic Asian meal, Jasmine rice will complete the experience and really lends itself to absorbing the sauces you’ll create in Asian cooking.
If you enjoyed this post you may also like these recipes:
- Peppercorn Beef and Broccoli
- Chinese Sticky Wings
- Dan Dan Noodles with Shrimp
- Tangerine Beef Recipe
- Korean Pork Barbecue
Asian Inspired Tangerine Pork Chops
Ingredients
- 4 boneless pork chops
- 6 tablespoons tangerine juice
- 3 tablespoons low sodium soy sauce
- 6 tablespoons brown sugar
- 2 teaspoon sea salt
- 1 teaspoon five spice powder
- 1 tablespoon minced garlic
- 1 tablespoon mince ginger
- ¼ teaspoon crushed red pepper
- 1 large egg – lightly whipped
- 6 tablespoons corn starch
- oil as needed for frying
Sauce
- remaining half of sauce
- 1 cup sliced shitake mushrooms optional
- 1 tablespoon sesame oil
- 1 teaspoon corn starch
Instructions
- Mix together tangerine juice, soy sauce, brown sugar, five spice and salt. Divide the sauce into two parts.
- Add half of the minced ginger, garlic and egg to one portion of the marinade mix to use with the pork chops.
- Add pork to zip lock bag and pour in prepared marinade. Marinate overnight for best results, but at least for one hour. Massaging back every now and then, to work the marinade into the meat.
- Just before frying, pour cornstarch on top of pork and stir into marinade, mixing as well as possible.
- Heat enough oil in a large skillet to cover the bottom of the pan. Place the pork chops in pan when the oil begins to shimmer.
- Cook pork chops over med-high heat until cooked through. 2-3 minutes per side.
- let remaining marinade mix come to room temperature before cooking the pork chops
- in a saute pan add 1 teaspoon sesame oil remaining minced ginger, garlic and shitake mushrooms. saute for 2 minutes
- mix 1 teaspoon cornstarch into the remaining marinade, adding the mixture to the pan with the ginger and garlic. Allow to lightly boil thickening the sauce. If sauce is too thick add water or additional tangerine juice.
- Garnish with scallions and tangerine wedges. Serve with Jasmine Rice, steamed broccoli and enjoy
Nutrition
You may also like my Chinese Sticky Wings.
Edie Buckner
I am trying to avoid eating anything white i.e. white rice, potatoes, pasta, so I turned this into a salad. I served the chops cut into julienne strips atop Asian slaw with mandarin sections and chopped walnuts. Crazy good.
Olivia
Excellent recipe! I was only able to get minneolas at the store and I used microbrewed soy sauce aged in bourbon barrels to take it to the next level! I reduced the salt a tad because it was not a light soy. The pork chops (boneless center cut) were perfectly seasoned, had an amazing crunch on the outside, but sooo buttery when cutting in to them. They tasted even better the next day. I loved the mushroom sauce! Only had regular baby bellas, and I doubled the batch for the leftover sauce. Thank you, Chef!
Mary
Not only does this look amazing, but I love the combination of citrus and pork! I will definitely have to try this!