Pork a l'Orange

    45 min

    A highly flavoursome pork dish. Pork chops are marinated, then pan-seared before being cooked with an orange and mandarin sauce. Serve with a big bowl of freshly cooked rice.


    Quebec, Canada
    7 people made this

    Makes: 4 - 6 servings

    • Marinade
    • 2 tablespoons orange juice
    • 2 tablespoons caster sugar
    • 2 tablespoons soy sauce
    • 2 tablespoons black soy sauce
    • pinch of salt
    • 8 boneless pork chops, around 5cm thick
    • Sauce
    • 125ml orange juice
    • 1 dessertspoon white vinegar
    • 1 tablespoon tomato ketchup
    • 1 teaspoon caster sugar
    • 1 dessertspoon cornflour
    • 1 tablespoon groundnut oil
    • 1 (295g) tin mandarins, drained
    • 1 (2.5cm) strip orange zest, finely sliced (optional)

    Prep:15min  ›  Cook:10min  ›  Extra time:20min marinating  ›  Ready in:45min 

    1. Lightly pound the pork chops, at least two times per side.
    2. In a medium bowl, make the marinade by mixing together the orange juice, sugar, soy sauce, black soy sauce and salt. Add the pork chops and coat, let sit for 20 minutes.
    3. Meanwhile make the sauce by mixing 125ml orange juice, white vinegar, tomato ketchup, sugar and cornflour together in a bowl. Set aside.
    4. Heat a large frying pan with 1 tablespoon oil over high heat. Fry the pork chops until both sides turn brown, 3-5 minutes. Turn the heat to medium and continue to cook the pork chops until cooked through, 3-5 minutes.
    5. Add the sauce and mix well. Turn off the heat and add the mandarins. Stir to mix. To garnish, top with orange zest.


    Black soy sauce is darker, thicker and sweeter than ordinary soy sauce. You can find it in Chinese/Oriental supermarkets.

    See it on my blog

    Check out this recipe on my blog

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Heavenly delicious!!! One of a few dishes where sweetness isn't overpowering. Both marinade and sauce ingredients well balanced, the mandarins worked absolutely perfectly making the dish sweet-sour-jam consistence sauce with meat. I diced my pork into large cubes and therefore the marinade penetrated it even deeper and frying time was obviously reduced, too. Instead of orange zest I added 2 teaspoons of orange jam and I reduced the marinade on low heat to use it as additional sauce. Served with stir fry rice. Definitely a very good choice.  -  22 Aug 2017