Orange-Glazed Pork Chops (McCall’s Cooking School)

There’s something magical about the way a sweet and savory glaze transforms ordinary pork chops into a gourmet experience. I remember watching my grandmother in her sun-drenched kitchen, humming a tune as she basted pork chops with a shimmering orange concoction. The aroma alone was enough to make your mouth water, a tantalizing blend of citrus and caramelized sugar. It was a dish she made for special occasions, and every bite felt like a warm hug. Recreating this recipe, I’m instantly transported back to those cherished moments, the taste a perfect echo of home and love.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 35 minutes
• Total Time: 2 hours 5 minutes
• Servings: 4
• Yield: 4 chops
• Dietary Type: Not specified

Ingredients

• 4 pork chops, 1 1/2 inches thick (each about 1/2 lb)
• 2 tablespoons butter or 2 tablespoons margarine
• 1⁄2 cup chopped celery
• 1⁄3 cup finely chopped onion
• 1 1⁄2 cups soft bread cubes
• 1 1⁄2 cups orange juice
• 3 tablespoons orange juice
• 2 tablespoons chopped parsley
• 1 teaspoon salt
• 1⁄2 teaspoon grated orange peel
• 1⁄4 cup light-brown sugar
• 1⁄4 cup orange marmalade
• 2 tablespoons cider vinegar

Equipment Needed

• Large skillet
• Sharp utility knife
• 13-by-9-by-3 inch roasting pan
• Rack
• Small saucepan

Instructions

1. Preheat your oven to 375°F (190°C). This ensures the pork chops cook evenly and the stuffing is perfectly heated through.
2. Wipe the pork chops with damp paper towels to remove any excess moisture. This will help them brown nicely during baking.
3. Using a sharp utility knife, carefully make a lengthwise cut in the fat edge of each chop, about 3 inches long. Be sure to cut all the way to the bone, creating a pocket for the stuffing. Alternatively, ask your butcher to prepare the pockets for you when purchasing the chops. This will save you time and ensure a clean, even cut.
4. In a large skillet, melt 2 tablespoons of butter (or margarine) over medium heat. The butter adds richness and flavor to the stuffing.
5. Add 1/2 cup of chopped celery and 1/3 cup of finely chopped onion to the skillet. Cook, stirring occasionally, until the celery is tender, about 8 minutes. This step is crucial for developing the aromatic base of the stuffing.
6. Add 1 1/2 cups of soft bread cubes to the skillet. Cook until lightly browned, stirring constantly. This ensures the bread cubes crisp up slightly and absorb the flavors from the butter, celery, and onion.
7. Remove the skillet from the heat.
8. Sprinkle 3 tablespoons of orange juice, 2 tablespoons of chopped parsley, 1 teaspoon of salt, and 1/2 teaspoon of grated orange peel into the skillet. These ingredients add a burst of citrusy freshness to the stuffing.
9. Toss the mixture lightly to combine all the ingredients. Be gentle to avoid crushing the bread cubes.
10. Carefully fill the pockets of the pork chops with the stuffing mixture, using your finger to force the stuffing towards the bone. Ensure the stuffing is packed firmly but not too tightly, to allow for even cooking.
11. Arrange the stuffed pork chops on a rack in a 13-by-9-by-3 inch roasting pan, standing the chops on their rib bones. This allows for even heat distribution and prevents the bottoms of the chops from becoming soggy.
12. Sprinkle the pork chops with the remaining salt.
13. Pour 1 1/2 cups of orange juice into the roasting pan (the juice should not touch the rack). The orange juice creates steam, which helps to keep the pork chops moist during baking.
14. Loosely cover the chops and pan with foil. This helps to trap the steam and prevent the chops from drying out.
15. Bake in the preheated oven for 45 minutes.
16. While the pork chops are baking, prepare the glaze. In a small saucepan, combine 1/2 cup of orange juice, 1/4 cup of light-brown sugar, 1/4 cup of orange marmalade, and 2 tablespoons of cider vinegar. The glaze adds a beautiful shine and a sweet-and-sour flavor that complements the pork perfectly.
17. Stir the glaze mixture over medium heat until smooth and it comes to a boil.
18. Reduce the heat to low and simmer, uncovered, for 15 minutes, stirring occasionally. This allows the glaze to thicken slightly and the flavors to meld together.
19. After the initial 45 minutes of baking, remove the foil from the roasting pan.
20. Brush the pork chops with some of the prepared glaze.
21. Bake, uncovered, for an additional 45 to 50 minutes, or until the chops are tender and golden brown, basting with the glaze every 10 minutes. Frequent basting ensures the chops are evenly coated with the glaze and helps to keep them moist.
22. Brush with the remaining glaze before serving.
23. Serve immediately.

Expert Tips & Tricks

• Doneness Check: Use a meat thermometer to ensure the pork chops are cooked to a safe internal temperature of 145°F (63°C). Insert the thermometer into the thickest part of the chop, avoiding the bone.
• Stuffing Variations: Feel free to experiment with different types of bread for the stuffing. Sourdough or whole wheat bread can add a unique flavor and texture. You can also add other ingredients like chopped pecans or dried cranberries to the stuffing for extra flavor and visual appeal.
• Glaze Consistency: If the glaze becomes too thick during simmering, add a tablespoon or two of orange juice to thin it out. Conversely, if it’s too thin, continue simmering for a few more minutes until it reaches the desired consistency.
• Pork Chop Selection: Opt for pork chops with a good amount of marbling, as this will help to keep them moist and flavorful during cooking.

Serving & Storage Suggestions

Serve these delectable Orange-Glazed Pork Chops immediately while they’re warm and the glaze is still glistening. They pair wonderfully with a side of roasted asparagus, mashed sweet potatoes, or a simple green salad.

• Room Temperature: Do not leave cooked pork chops at room temperature for more than 2 hours.
• Refrigeration: Store leftover pork chops in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, freeze the pork chops in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave on medium power, checking frequently to prevent overcooking. You can also reheat them in a skillet over low heat, adding a splash of orange juice or water to keep them moist.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	606.2 kcal	N/A
Calories from Fat	221 g	37%
Total Fat	24.6 g	37%
Saturated Fat	9.8 g	48%
Cholesterol	152.6 mg	50%
Sodium	856.2 mg	35%
Total Carbohydrate	51.2 g	17%
Dietary Fiber	1.3 g	5%
Sugars	38.3 g	N/A
Protein	43.9 g	87%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Spice it Up: Add a pinch of red pepper flakes to the glaze for a touch of heat.
• Herb Infusion: Incorporate fresh herbs like thyme or rosemary into the stuffing for an earthy flavor.
• Citrus Zest: Experiment with different citrus zests, such as lemon or grapefruit, in the glaze or stuffing for a unique twist.
• Gluten-Free: Use gluten-free bread cubes for the stuffing to make this recipe suitable for those with gluten sensitivities.

FAQs (Frequently Asked Questions)

Q: Can I make the stuffing ahead of time?
A: Yes, you can prepare the stuffing a day in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before stuffing the pork chops.

Q: What if I don’t have orange marmalade?
A: You can substitute orange preserves or apricot jam for the orange marmalade in the glaze. The flavor will be slightly different, but still delicious.

Q: Can I use bone-in pork loin chops instead of center-cut chops?
A: Yes, you can use bone-in pork loin chops, but you may need to adjust the cooking time accordingly. Monitor the internal temperature to ensure they are cooked through.

Q: How do I prevent the pork chops from drying out?
A: Basting the chops frequently with the glaze and covering them with foil during the first part of the baking process will help to keep them moist.

Q: Can I grill these pork chops instead of baking them?
A: Yes, you can grill them over medium heat, basting frequently with the glaze. Ensure the internal temperature reaches 145°F (63°C) before serving.

Final Thoughts

This Orange-Glazed Pork Chop recipe, a treasured gem from McCall’s Cooking School, is a delightful culinary adventure that’s sure to impress. The combination of tender pork, flavorful stuffing, and tangy-sweet glaze creates a symphony of flavors that will tantalize your taste buds. Don’t be intimidated by the number of steps – each one is straightforward and rewarding. So, gather your ingredients, preheat your oven, and prepare to create a memorable meal that your family and friends will rave about. I encourage you to try this recipe and share your feedback. Perhaps you could serve it alongside a crisp Riesling to complement the citrus notes. Happy cooking!