Pork chops with orange and ginger glaze

Have you ever got caught up with work only to realize the lateness of the hour and how you should have started dinner an hour earlier? I had an article due last night but couldn’t finish it because an army of gamo-gamo was swarming on my computer monitor and I was spending more time shooing them away than writing. I e-mailed my editor, told her my problem and promised to submit the article today.

As things turned out, I re-wrote the entire article. I was so into it that I didn’t notice the time until I had submitted it. Then, I went downstairs and started dinner. There was a problem though. Although the tray of pork chops would more than generously feed all of us, there wasn’t anything much to go with it. There were fresh oranges, however. And an unopened bottle of Sunquick orange concentrate that was intended for mixing cocktail drinks. There was a knob of ginger too. I decided that they were enough.

casaveneracion.com Pork chops with orange and ginger glaze

Of course, I had some idea that the result was going to be good. But I didn’t dream it would be this good. Moist and tender meat in a tangy, subtly sweet, thick and sticky glaze. Here is an easy-to-prepare pork chop dish that is so delicious you’ll want to serve it on Christmas Eve. There are only five ingredients — pork chops, butter, orange juice, fresh oranges and grated ginger — well six if you want to include salt in the list. There are only three steps — brown the meat, cook in the juice and garnish. And the dish cooks in 45 minutes.


  • 5 large pork chops (or pork steaks)
    2 tbsps. of butter
    1-1/2 c. of orange juice (I used 3/4 c. of orange juice concentrate — Sunquick — plus 3/4 c. of water)
    1 fresh orange, halved and sliced
    2 tbsps. of grated fresh ginger


  1. Cut the orange into halves. Slice thinly.

    Heat the butter in a frying pan. Brown the pork chops to sear.

    Pour in the orange juice. Add the grated ginger and about two teaspoonfuls of salt. Bring to the boil, lower the heat and simmer for 30 to 35 minutes.

    Uncover the pan, turn up the heat, add the orange slices and boil until the sauce is reduced and thick. How much you want to reduce the sauce is up to you.

    To serve, place a pork chop on a plate, garnish with orange slices and drizzle some of the glaze on top. Sprinkle with chopped parsley, if you like.

Cooking time (duration): 45 minutes

Number of servings (yield): 5

Meal type: supper


  1. Esquire says

    Sounds yummy.

    Btw, to get rid of gamo- gamo, tape a plastic bag near your light ( I usually tape one handle of a sando- type bag.) The bugs end up Inside the bag :)

  2. mininay says

    Hi Ms. Connie. This looks reaaaalllyy good. So excited to try this out. Can I use fresh orange juice instead of concentrate?

    Big fan of your website! :)

  3. Sisa says

    Hi Ms Connie,

    I am very excited to try this recipe tomorrow.. Ask ko lang po kung pwede isubstitute ang chicken instead of pork? hindi po kasi ako kumakain masyado ng pork.. thank you po. :)

  4. Goofy Guy says

    I had pork chops and not much else in the house. Well to be honest, I BOUGHT pork chops at the store THINKING I had other stuff in the house.

    This was a lifesaver! Had to substitute ground ginger for fresh ginger….but it was delicious.

    Made some couscous on the side — added the orange juice sauce to help it cook….YUMMY!

    And best of all, it was EASY!

    Thanks to Google—and Connie—I had a great dinner tonight!

    Glad I ran across this recipe — will DEFINITELY make it again!

    • Connie says

      “I BOUGHT pork chops at the store THINKING I had other stuff in the house”

      You don’t know how many times that has happened to me hahaha And not just with pork chops. :-D

  5. Diday says

    Hi Ms. Connie,

    I love your blog! I tried this recipe today and my picky 4 year old liked it, which is a small triumph for me since she is really picky with her food. Very easy to make and very delicious.

    I hope to try more of your recipes. Keep them coming! Thanks…

  6. athena says

    can i use ponkan? that’s the only one we have here in the house e,.. and if i’ll add the orange slices, do i put it on top of the meat or in the sauce? thanks

    • Connie says

      Ponkan is an orange. So, yes, you can use that.

      If you add something I didn’t you’ll have to decide how to use it.

      • athena says

        no, it says here “Uncover the pan, turn up the heat, add the orange slices and boil until the sauce is reduced and thick. How much you want to reduce the sauce is up to you.”

        so i guess i’ll just add it either way, it will be the same anyway. :))

  7. Belle says

    Miss connie, this is sooo good. It turned out salty so i added some sugar. But i have to say, the ginger made all the difference. Glad i didn’t skip that part.

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