Pork Chops with Orange Sauce

“A nice variation from the traditional Pork Chops and Gravy.” – Calla Ferre

“A little different and special. For best results, use hand squeezed orange juice, as opposed to orange juice from concentrate.” – April Ferre

Pork Chops with Orange Sauce

Course: Main Courses – Pork


  • 1 Cup Onion Chopped
  • 2 Teaspoons Orange Peel Grated
  • 1 1/3 Cup Orange Juice
  • 1/4 Cup Sugar
  • 1 Teaspoon Salt
  • Dash Pepper
  • 1 Medium Bay Leaf
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Water Cold
  • Pork Chops or Pork Loin


  • Brown meat and remove from skillet in a little oil.
  • In same skillet, cook onion until tender. Add orange peel, orange juice, sugar, salt, pepper and bay leaf. Return meat; cover. Simmer 45 minutes to 1 hour, turning occasionally. Add extra orange juice or water as needed.
  • Remove meat. Combine cornstarch and water; stir into orange mixture. Bring mixture to boiling. Cook and stir 1 to 2 minutes. Drizzle some sauce over meat and pass the remainder. Makes 6 to 8 servings.


In my experience, by the time the pork chops are done cooking, there isn’t a lot of sauce left, so you may want to have some extra ingredients on hand to make another 1/2 batch of sauce.

Recipe – Jean Hansen