Orange Pork

Orange Pork

148 Reviews 11 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Recipe by  FIREBALL2000

“Quick, easy and tasty - we double the sauce and pour over baked potatoes and steamed broccoli.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings


  1. Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.

Share It

Reviews (148)

Rate This Recipe


This recipe has wonderful Asian flavor but I added some ingredients and made some tiny adjustments and it went from good to terrific very quickly. That's the beauty of's Review/Rating Section; you get to share helpful ideas that can make a recipe shine. My changes, #1 Instead of using the chops whole, I sliced them into thin strips.You could also dice the meat. I dredged the pieces in seasoned flour and fried in hot peanut oil until golden brown. #2 I used brown sugar (big improvement) #3 I always use Kikoman Soy Sauce for its unique flavor. #4 I added a piece of fresh ginger and two cloves of garlic, diced. #5 I used a potato peeler and shredded a large carrot & added that near the end. #6 I added chicken broth to the fry pan and let it thicken, which it did beautifully. After scraping all of the tasty brown bits I returned the meat to the pan. #7 At the very end I threw in frozen brocolli. Don't get me wrong, Fireball provided a great recipe but my family found the additions made for a better dish. Another possibility is to add cayenne or hot sauce. This tasted exactly like Kung Pao Pork but without the peanuts which we don't like anyway. The added vegtables can include anything from greenbeans to bok choy to cauliflower. The sauce was a deep orange/brown and it I would be proud to serve it again.Thank you, fireball and



Simple and tasty. I did cut my boneless pork loin chops in small cubes and dredged in flour before stir frying, for a yummy light coating. I substituted peanut oil for oil, and brown sugar for the white. Also I cut back a bit on the soy sauce and increased the OJ accordingly. I let it simmer gently until the pork was tender. Served over oriental rice noodles with steamed broccoli. Will make again and again.



Ohmigosh!! This was really good! Of course, I used some of the suggestions of other reviewers. I almost never make a recipe as written. I dredged my thin chops in flour, browned in olive oil and removed to a plate. Then, in the oil in the pan, I sauteed two minced garlic cloves and green onions (6) sliced on the diagonal. Used brown sugar instead of white. Before adding cornstarch mixture, I shredded one whole carrot into sauce mixture. After thickening the sauce, I added one 6-ounce can of mandarin oranges and returned pork to pan. Oh, by the way, I mixed cornstarch with the juice from mandarin orange can instead of water. I doubled the sauce ingredients except the soy sauce. Served over white rice and passed crushed red pepper at the table. This was awesome! Can't wait to try it with chicken!

More Reviews

Similar Recipes

Oven-Fried Pork Chops

Oven-Fried Pork Chops

Orange Soy Pork Loin

Orange Soy Pork Loin

Gingered Pork Chops in Orange Juice

Gingered Pork Chops in Orange Juice

Orange Marinated Pork Tenderloin

Orange Marinated Pork Tenderloin

Orange Ginger Pork Roast

Orange Ginger Pork Roast

Orange Pork Chops with Tarragon

Orange Pork Chops with Tarragon


Amount Per Serving (4 total)

  • Calories
  • 254 cal
  • 13%
  • Fat
  • 11.4 g
  • 17%
  • Carbs
  • 10.8 g
  • 3%
  • Protein
  • 25.7 g
  • 51%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 957 mg
  • 38%

Based on a 2,000 calorie diet



previous recipe:

Orange Shallot Marsala Pork Chops


next recipe:

Slow Cooker Pulled Pork with Orange Juice