Crock Pot Orange Pork Chops

May 12, 2023May 12, 20230 16
Crock Pot Orange Pork Chops with Juicy Tangy Flavor
in Pork

Prep

10 min

Cook

6-8 hours

Ready In

6-8 hours 10 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 pork chops , 1 inch thick
1 teaspoon oil
2 medium onions , sliced thin
6 ounces frozen orange juice
2/3 cup water
1 tablespoon lemon juice
2 tablespoons brown sugar
1 1/2 teaspoons ginger
1 teaspoon poultry seasoning
1 teaspoon marjoram
1/2 teaspoon salt

Nutrision Information

Servings Per Recipe
6
Calories
323
Sugar
10g
Fat
14g
Crock Pot Orange Pork Chops is a delicious twist on the classic pork chops recipe. The combination of orange juice, ginger, and marjoram gives the dish a unique flavor that will surprise your taste buds. Pork chops are a versatile meat, and the orange juice-based sauce adds a juicy tanginess to this dish. Slow cooking in a crockpot allows for the development of flavors and ensures a tender and juicy texture. This recipe is perfect for those who are looking for a hassle-free and delicious meal.

Instructions

1.Heat oil in a pan and saute onions until tender.
2.Add orange juice, water, lemon juice, brown sugar, ginger, poultry seasoning, marjoram, and salt. Mix well.
3.Place pork chops in the slow cooker, and pour the mixture over the pork chops.
4.Cover the slow cooker and cook on low for 6-8 hours, or until pork is tender and fully cooked.

PROS

This recipe produces pork chops that are flavorful, juicy, and tender.

The crockpot cooking method allows for hands-off cooking, making it an easy recipe for busy weeknights or lazy weekends.

CONS

Pork chops can be high in calories and fat, so portion control is important when enjoying this dish.

Prolonged cooking times can cause some loss of nutrients in the pork chops.

HEALTH & BENEFITS

Pork is a good source of protein and is rich in several essential vitamins and minerals, such as thiamine, niacin, and selenium.
Orange juice is rich in vitamin C, which supports immune health and can improve iron absorption from plant-based sources.

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