Baked Orange Pork Chops

Baked orange pork chops is the kind of unfussy, five-ingredient dinner that proves you don’t need a long list to put real flavor on the table. Thick chops nestled into a casserole with orange slices and orange juice, then slow-baked until fork-tender. The natural fruit sugars and acid do all the heavy work.

The flour dusted over the chops is a small but smart inclusion. It thickens the orange juice as it bakes, transforming what would otherwise be a watery liquid into a glossy, citrus-bright pan sauce that clings to each chop.

Thick-cut pork chops (at least 1 inch) are essential here. The 1½ hour bake renders thinner chops dry and stringy, while thick chops emerge tender and silky. Look for bone-in for the most flavor, though boneless works in a pinch.

The orange slices on top do double duty. They release juice into the braise during baking and form a sticky, slightly caramelized fruit topping that becomes part of the dish, not just a garnish.

Pro Tips

• Pat the chops thoroughly dry before seasoning. Wet pork doesn’t take salt and pepper evenly.
• Use thin slices of orange (⅛ inch) so they cook into the chops and soften completely. Thick slices stay too firm and dry on top.
• Cover tightly with foil for the first hour, then uncover for the last 30 minutes to deepen the color and reduce the sauce.
• Internal pork temperature should hit 145°F (63°C) for juicy results. Pulled at this temp, the chops will continue to cook to 150 during rest.
• Spoon pan sauce generously over each chop at serving and pair with rice pilaf or mashed potatoes to soak up the citrus glaze.

Variations

• Add 2 tablespoons Dijon mustard to the orange juice for a sharper, more savory glaze.
• Stir in 2 tablespoons honey and a teaspoon of grated ginger for a sticky-sweet Chinese-leaning version.
• Substitute blood orange for navel orange when in season for a deeper red, more complex flavor.