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Pork Chops in Spicy Orange Sesame Glaze

Pork Chops in Spicy Orange Sesame Glaze

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Campbell's Kitchen

Campbell's Kitchen

Here's an amazingly flavorful sauce that really stands up to juicy bone-in pork chops. Ready in just 30 minutes, this one-skillet dish is sure to become a favorite.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 473 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.
  2. Stir the soup, ginger root, red pepper, marmalade and sesame oil in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook until the pork is cooked through. Serve the pork and sauce with the rice.
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Reviews

Linda Farrell
6

Linda Farrell

5/28/2011

I thought this was going to be very sweet with the orange marmalade and tomato soup, but it's not. I only made 3 pork chops because it was only me and hubbie eating tonight. I used reduced sodium tomato soup and 1T sesame oil. This was really done in no time and tasted like a lot of time and effort went into making it. Next time I'm going to double the crushed pepper flakes. Didn't have any rice but I paired this with the "sesame green beans" also from this site.

Holly R.
0

Holly R.

6/4/2013

Worked for me! Anything that is this quick and easy, made with ingredients on hand, and tasty as well is gonna get 5 stars from me. After a while I removed the chops and cooked down the sauce to thicken it - we're low carbing it these days and skipped the rice. Oh, I didn't have sesame oil so substituted chili oil instead. Again, a great meal!

slewisoh
0

slewisoh

1/23/2013

I too cut the sesame oil in half and even then was concerned the nuttiness would be overwhelming. I opted to focus on the orange flavor by adding some orange zest and a bit more red pepper. At first taste, the sauce was curiously bland - I was seriously concerned about this dish! But in the end, it produced a beautifully glazed pork chop that everyone enjoyed.

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