These orange ginger pork chops are simple to make and full of flavor. Pan-seared pork chops finish in a sweet, sticky orange-ginger sauce all cooked in one pan. They’re especially good served over rice for an easy weeknight dinner.
I have a complicated relationship with pork: some cuts like bacon, pork belly, and shoulder are forgiving and rewarding, while pork chops and loin can be more temperamental. I kept working at them and developed this orange-ginger version inspired by a family recipe. The result is moist, seared pork chops simmered in a bright, sticky orange sauce infused with fresh ginger.
A Note on Pork Chops
Pork chops are an economical, quick-cooking protein. Good choices include:
- Bone-in rib chop – Budget-friendly with good flavor and fat.
- Bone-in center cut chop – Slightly pricier, with a small piece of tenderloin and good marbling.
- Boneless chop – Leaner but trickier to cook; can be less flavorful.
Look for chops that are bright pink with some marbling. The key to tender, juicy pork is cooking to the proper temperature: 145°F. Older guidelines recommended cooking pork well-done, but modern recommendations support a medium doneness for the best texture. Avoid overcooking to prevent dry, tough meat; searing quickly over high heat is the best approach.
The Ingredients
This recipe uses straightforward ingredients, so choose quality where it counts.
- Pork chops – Use your preferred chop; bone-in rib chops work well.
- Oil – A neutral high-heat oil for searing (grapeseed, canola, or avocado).
- Salt & pepper – Simple seasoning for searing.
- White wine – A light, citrusy white like Pinot Grigio or Sauvignon Blanc complements the orange.
- Orange juice – Freshly squeezed (2–3 large oranges) or 100% natural no-pulp juice.
- Brown sugar – Gives the sauce its sticky, caramel sweetness.
- Fresh ginger – About 2 inches, peeled and sliced or julienned for bright ginger flavor.
How to Make Orange Ginger Pork Chops
The cooking method is quick and uses a single pan.
- Remove pork chops from the refrigerator about 30 minutes before cooking to bring them toward room temperature.
- Heat a heavy pan over medium-high heat until very hot. Season both sides of the chops with salt and pepper.
- Add 2 tablespoons oil to the pan. When it shimmers, lay the chops in the pan and sear 2–3 minutes per side until caramelized. If there is a thick fat cap, sear that edge as well.
- Transfer the chops to a rack set over a baking sheet to rest while you make the sauce—this prevents soggy sides.
- Reduce heat to medium, add the white wine, and use a flat-edged spoon to scrape up the brown bits from the pan.
- Add the orange juice, brown sugar, and sliced fresh ginger. Bring to a boil and simmer, stirring occasionally, until the sauce reduces by about two-thirds and becomes a loose syrup, roughly 15 minutes.
- Return the chops to the pan and simmer 2–3 minutes, turning to coat them in the sauce, until their internal temperature reaches 140°F. Remove the pan from heat—the residual warmth will bring the pork to the ideal 145°F.
- Serve the chops spooned generously with the orange-ginger sauce.
One pan and minimal fuss yield flavorful, saucy pork chops that pair beautifully with rice or simple sides.
Tips for Perfect Orange Pork Chops
- Use a heavy pan that holds heat well—cast iron or enameled cast iron sears better than most nonstick pans.
- Let pork come toward room temperature (about 30 minutes out of the fridge) to encourage even cooking.
- Avoid overcrowding the pan; sear in batches if needed so the chops brown rather than steam. You can return them all to the pan when the sauce is ready.
- Use an instant-read thermometer to check doneness. Remove the chops from heat around 140°F, as carryover heat will raise them to 145°F.
- If you don’t have a thermometer, press the meat to compare feel: medium-cooked pork has a firmer but still yielding texture.
FAQ’s
Yes—use about 1/2 teaspoon of ground ginger if you don’t have fresh. Fresh ginger gives a brighter flavor and cleaner texture, while ground ginger may affect the sauce’s smoothness.
If you don’t have brown sugar, turbinado or white sugar with a small drizzle of honey work as substitutes.
I hope you enjoy these pork chops as much as my family does. They go well with steamed rice, sautéed green beans, roasted potatoes, or glazed carrots—simple sides that let the sauce shine. Happy eating!
Stove Top Pork Chops
Mikayla M.
Ingredients
- 4 pork chops, about 2-inch thick (bone-in rib chops suggested)
- 2 Tbsp grapeseed or other high-heat oil
- 2 tsp salt
- 2 tsp black pepper
- 1 cup dry white wine
- 1 cup orange juice (100% juice or fresh)
- 1/2 cup brown sugar
- Fresh ginger, about eight 1/4-inch slices (or ~2 inches peeled)
Instructions
- Pull pork chops out of the fridge 30 minutes before cooking.
- Heat a heavy-duty pan over medium-high. When very hot, salt and pepper both sides of the chops and add oil. Carefully add the pork to the hot pan.
- Sear each side 2–3 minutes until caramelized. Remove to a rack to rest while you make the sauce.
- Reduce heat to medium, add the wine, and scrape up browned bits from the pan.
- Add orange juice, brown sugar, and sliced ginger. Bring to a rapid simmer and reduce by about two-thirds, stirring occasionally (about 15 minutes).
- When the sauce is a dark caramel color and slightly thickened, return the pork to the pan and simmer until the internal temperature reaches 140°F, turning to coat. Remove from heat and allow carryover to bring the pork to 145°F.
- Serve the chops with plenty of sauce spooned over them. Enjoy.
Notes
Any high-heat oil works for searing: grapeseed, canola, vegetable, or avocado.
Choose a white wine with citrus notes, such as Sauvignon Blanc or Pinot Grigio.
Use 100% pure orange juice or fresh-squeezed oranges for best flavor.
Don’t overcrowd the pan when searing; sear in batches if necessary. If a chop has a fat cap, press it with tongs to crisp while searing.
Nutrition
Carbohydrates: 36 g
Protein: 1 g
Fat: 7 g
Sodium: 1175 mg
Sugar: 33 g
Originally published 7/10/19, Updated 1/6/20