There was a time when our backyard citrus trees were overflowing with fruit, especially oranges. I loved picking them at their peak, squeezing them for the juice, and freezing it for year-round use. Sadly, the infamous Icepocalypse of 2020 wiped out our beloved orange, grapefruit, and lemon trees, along with a line of boxwoods that lined our fence. Replacing them has been a labor of love — and patience — but we’ve recently planted new citrus trees and are hopeful that one day they’ll bear fruit just like before.
This Pork Chops in Orange Sauce recipe is a beautiful way to celebrate that memory and the bright, fresh flavor of citrus. The sauce is simple, slightly sweet, and tangy, the perfect complement to tender, juicy pork loin chops. It’s a dish that’s easy enough for a weeknight dinner but elegant enough to serve to guests when you want something just a little special.
To elevate the meal even further, consider pairing it with a glass of wine. A Chenin Blanc or a dry Riesling makes a fantastic companion. Both bring a crisp acidity that balances the pork’s richness and enhances the sauce’s citrus notes. If you prefer red, a light Pinot Noir works beautifully without overpowering the dish.
Whether you’re cooking from freshly picked oranges or the last of your frozen stash, this recipe brings comfort, brightness, and a little bit of sunshine to the table, no matter the season.
Ingredients
1/2 tsp. paprika
1/4 tsp. pepper
2 Tbsp. extra virgin olive oil
4 large center-cut pork loin chops (or chicken breasts)
1/2 cup orange juice
2 Tbsp. granulated Swerve or sugar
6 whole cloves
1/2 tsp. grated orange peel
2 Tbsp. CarbQuik bake mix or other low-carb baking mix or flour
1/4 cup cold water
Instructions
Combine paprika and pepper. Rub over both sides of pork chops.
In a large nonstick skillet, brown chops, chicken or both over medium heat.
Combine the orange juice, sugar, cloves and orange peel.
Pour over the chops.
Cover and simmer for 18-22 minutes or until juices run clear.
Remove chops and keep warm.
In a small bowl, combine the flour and water until smooth.
Stir into cooking juices. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Return the chops to the pan and spoon the orange sauce over the pork chops; heat through. Discard cloves and serve extra sauce over the pork chops.
If you like this recipe, you may also like the following recipes:
Low-Carb Southern Fried Por Chops
Pork Chops in Orange Sauce
Equipment
- 1 Skillet pan
- 1 tongs
- 2 Small bowls
- 1 Spoon
Ingredients
- 1/2 tsp. paprika
- 1/4 tsp. pepper
- 4 center-cut pork loin chops (or 4 chicken breasts)
- 1/2 cup orange juice
- 2 Tbsp. granulated Swerve or sugar
- 6 whole cloves
- 1/2 tsp. grated orange peel
- 2 Tbsp. CarbQuik or other low-carb bake mix
- 1/4 cup cold water
Instructions
- Combine paprika and pepper. Rub over both sides of the pork chops.
- In a large nonstick skillet, brown the pork chops, or chicken if using, over medium heat in some oil.
- Combine the orange juice, sugar, cloves and orange peel.
- Pour the orange juice mixture over the chops.
- Cover and simmer for 18-22 minutes or until juices run clear.
- Remove the chops from the pan and keep warm.
- In a small bowl, combine the flour and water until smooth.
- Stir into the cooking juices. Bring to a boil. Cook and stir for 2 minutes or until thickened.
- Return the chops to the pan and spoon the orange sauce over the pork chops; heat through. Discard cloves and serve extra sauce over the pork chops.
