I’ve been making this orange juice pork chop marinade on repeat lately, and honestly, it’s become my go-to weeknight dinner solution. The combination of fresh orange juice and honey creates this sweet, tangy glaze that keeps the pork incredibly juicy and flavorful. It’s one of those simple recipes that tastes way more impressive than the effort you put in!
| Preparation Time | 20-30 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2550-2850
- Protein: 155-170 g
- Fat: 165-185 g
- Carbohydrates: 110-130 g
Ingredients
For the pork and marinade:
- 4 pork chops (Swift bone-in preferred)
- 1 1/4 cups orange juice (Tropicana No Pulp)
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1/4 cup lime juice
- 1 tsp lime zest
- 1/3 cup honey
- 4 garlic cloves (freshly minced)
- 1 red onion (thinly sliced into half-moons)
- 1 tbsp soy sauce
- 3 tbsp olive oil
- 4 tbsp butter (unsalted)
- salt
- pepper
For the slaw:
- 3 tbsp coconut oil (melted)
- 3 tbsp vinegar
- 1/2 tsp orange zest
- 2 endives (sliced into 1/2-inch ribbons)
- 1 jalapeño (seeded and minced)
- 1/2 cauliflower (shaved into thin bite-sized flakes)
- 1/2 cup cilantro (roughly chopped)
- 1/4 tsp red chili flakes
For the garnish:
- 1/2 cup cashews (toasted and roughly chopped)
- 1/3 cup coconut flakes
Step 1: Prepare the Citrus Marinade and Sear the Pork Chops
- 1 1/4 cups orange juice
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1/3 cup honey
- 4 garlic cloves
- 1 red onion
- 1 tbsp soy sauce
- 4 pork chops
- salt
- pepper
- 3 tbsp olive oil
In a bowl, combine the orange juice, lemon juice, lime juice, honey, minced garlic, sliced red onion, and soy sauce.
Pat the pork chops dry with paper towels and season generously with salt and pepper on both sides.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Working in batches if needed to avoid crowding, sear the pork chops for 2 minutes per side until they develop a golden crust, then transfer to a plate.
I find that getting a good sear on the meat first develops incredible flavor that the marinade will later complement rather than overpower.
Step 2: Braise the Pork Chops in the Citrus Sauce
- 4 tbsp butter
- seared pork chops from Step 1
- citrus marinade mixture from Step 1
Reduce heat to medium and melt the butter in the same skillet.
Return the seared pork chops to the skillet and pour in the citrus marinade mixture from Step 1 along with the cooked onions and garlic.
Bring to a gentle simmer and cook for 6 to 8 minutes, occasionally spooning the liquid over the chops, until they reach an internal temperature of 135°F (medium-rare).
The braising liquid will reduce slightly and create a beautiful glaze that incorporates all those bright citrus flavors into the meat.
Step 3: Make the Bright Citrus Slaw
- 3 tbsp coconut oil
- 3 tbsp vinegar
- 1/2 tsp orange zest
- 1 tsp lemon zest
- 1 tsp lime zest
- 2 endives
- 1/2 cauliflower
- 1 jalapeño
- 1/4 tsp red chili flakes
- 1/2 cup cilantro
While the pork chops braise, whisk together the melted coconut oil, vinegar, orange zest, lemon zest, and lime zest in a large bowl.
Add the sliced endives, shaved cauliflower, minced jalapeño, red chili flakes, and roughly chopped cilantro.
Toss everything together gently until well coated with the dressing.
The slaw components should be prepped and tossed just before serving so the vegetables stay crisp and the cilantro keeps its vibrant color.
Step 4: Plate and Finish
- braised pork chops from Step 2
- citrus slaw from Step 3
- 1/2 cup cashews
- 1/3 cup coconut flakes
Transfer the braised pork chops to serving plates and spoon some of the reduced braising liquid around each chop.
Top with a generous portion of the citrus slaw from Step 3, then scatter the toasted cashews and coconut flakes over the top.
Serve immediately while the chops are still warm and the slaw remains crisp.
Citrus Pork Chop Marinade with Orange Juice
Ingredients
Method
- In a bowl, combine the orange juice, lemon juice, lime juice, honey, minced garlic, sliced red onion, and soy sauce. Pat the pork chops dry with paper towels and season generously with salt and pepper on both sides. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed to avoid crowding, sear the pork chops for 2 minutes per side until they develop a golden crust, then transfer to a plate. I find that getting a good sear on the meat first develops incredible flavor that the marinade will later complement rather than overpower.
- Reduce heat to medium and melt the butter in the same skillet. Return the seared pork chops to the skillet and pour in the citrus marinade mixture from Step 1 along with the cooked onions and garlic. Bring to a gentle simmer and cook for 6 to 8 minutes, occasionally spooning the liquid over the chops, until they reach an internal temperature of 135°F (medium-rare). The braising liquid will reduce slightly and create a beautiful glaze that incorporates all those bright citrus flavors into the meat.
- While the pork chops braise, whisk together the melted coconut oil, vinegar, orange zest, lemon zest, and lime zest in a large bowl. Add the sliced endives, shaved cauliflower, minced jalapeño, red chili flakes, and roughly chopped cilantro. Toss everything together gently until well coated with the dressing. The slaw components should be prepped and tossed just before serving so the vegetables stay crisp and the cilantro keeps its vibrant color.
- Transfer the braised pork chops to serving plates and spoon some of the reduced braising liquid around each chop. Top with a generous portion of the citrus slaw from Step 3, then scatter the toasted cashews and coconut flakes over the top. Serve immediately while the chops are still warm and the slaw remains crisp.