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Home » Recipes » Pork Recipes

Asian Inspired Tangerine Pork Chops with Tangerine Sauce

Published: Nov 30, 2016 · Modified: Mar 9, 2025 by Chef Dennis Littley

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Enjoy my Tangerine Pork Chops for dinner tonight-

I know it’s not easy coming up with creative new dishes for your families dinner table, and that’s why I keep cooking up deliciousness! Pork is still one of the most economical cuts of meat out there, and a little marinating goes a long way to help the flavor and add a little flare to a weeknight meal.

Make your week night meals into an occasion with my Asian Inspired Tangerine Pork Chop Recipe.


 
Tangerine Pork Chops

This post has been sponsored by Noble Juice and although this is a sponsored post all of the opinions are genuine and 100% my own.

I’ve enjoyed a delicious partnership with my friends at Noble Juice in nearby Winter Haven. Creating fun new recipes using their naturally pure juices has been a lot of fun and certainly elevated the flavor profiles of the dishes I’ve created using their juices.

Tangerine Pork Chops Prep

Let’s gather our ingredients for this tasty pork dish together. Feel free to use pork tenderloin or bone in pork chops.

Tangerine Pork Chops Prep

Marinating the pork chops in a zip lock back makes life easy. I’m also going to be adding shitake mushrooms to my sauce as serving the pork with steamed broccoli and jasmine rice.

Tangerine Pork Chops

I can see this marinade working really well with chicken. And if you’re not big on pan frying and would rather grill the meats that would work too. Remember that nothing is etched in stone and if you don’t like mushrooms or broccoli, come up with  your own favorite variation on this recipe.

For an authentic Asian meal , Jasmine rice will complete the experience and really lends itself to absorbing the sauces you’ll create in Asian cooking.

Tangerine Pork Chops

If you enjoyed this post you may also like these recipes:

  • Peppercorn Beef and Broccoli
  • Chinese Sticky Wings
  • Dan Dan Noodles with Shrimp
  • Tangerine Beef Recipe
  • Korean Pork Barbecue
Tangerine Pork Chops

Asian Inspired Tangerine Pork Chops

Chef Dennis Littley
Try my Asian Inspired Tangerine Pork Chops to make a weeknight meal a special occasion. It’s easy to make and better than take out with my tangerine sauce.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Entree
Cuisine Asian
Servings 4
Calories 561 kcal

Ingredients
  

  • 4 boneless pork chops
  • 6 tablespoons tangerine juice
  • 3 tablespoons low sodium soy sauce
  • 6 tablespoons brown sugar
  • 2 teaspoon sea salt
  • 1 teaspoon five spice powder
  • 1 tablespoon minced garlic
  • 1 tablespoon mince ginger
  • ¼ teaspoon crushed red pepper
  • 1 large egg – lightly whipped
  • 6 tablespoons corn starch
  • oil as needed for frying

Sauce

  • remaining half of sauce
  • 1 cup sliced shitake mushrooms optional
  • 1 tablespoon sesame oil
  • 1 teaspoon corn starch

Instructions
 

  • Mix together tangerine juice, soy sauce, brown sugar, five spice and salt.  Divide the sauce into two parts.
  • Add half of the minced ginger, garlic, the egg to one portion of the marinade that will be used as the marinade for the pork chops.
  • Add the pork chops to a ziplock bag and pour in the prepared marinade (with the egg).  Marinate overnight for best results, but at least for one hour. Massaging back every now and then, to work the marinade into the meat.
  • Just before frying, pour cornstarch on top of pork and stir into marinade, mixing as well as possible.
  • Heat enough oil in a large skillet to cover the bottom of the pan.  Place the pork chops in pan when the oil begins to shimmer. 
  • Cook pork chops over med-high heat until cooked through.   2-3 minutes per side.
  • let remaining marinade mix come to room temperature before cooking the pork chops
  • in a saute pan add 1 teaspoon sesame oil remaining minced ginger, garlic and shitake mushrooms.  saute for 2 minutes 
  • mix 1 teaspoon cornstarch into the remaining marinade, adding the mixture to the pan with the ginger and garlic.   Allow to lightly boil thickening the sauce.  If sauce is too thick add water or additional tangerine juice.
  • Garnish with scallions and tangerine wedges.  Serve with Jasmine Rice, steamed broccoli and enjoy

Nutrition

Calories: 561kcalCarbohydrates: 39gProtein: 52gFat: 20gSaturated Fat: 6gCholesterol: 198mgSodium: 1699mgPotassium: 1070mgFiber: 1gSugar: 20gVitamin A: 160IUVitamin C: 7.9mgCalcium: 52mgIron: 2.3mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

You may also like my Chinese Sticky Wings.

Noble Juice, Clementine, recipe

Comments

    5 from 5 votes (1 rating without comment)

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    Recipe Rating




  1. Elaine Birkhimer says

    March 08, 2025 at 1:37 pm

    The recipe is not clear about the egg.
    does the egg go into the half that is marinade or is the egg divided with only half going to the marinade?

    Reply
    • Chef Dennis Littley says

      March 09, 2025 at 10:36 am

      The first two instructions tell you what to do with the egg.
      Divide the sauce into two parts.
      Add half of the minced ginger, garlic and egg to one portion of the marinade mix to use with the pork chops

      Reply
  2. Edie Buckner says

    October 09, 2023 at 3:44 pm

    5 stars
    I am trying to avoid eating anything white i.e. white rice, potatoes, pasta, so I turned this into a salad. I served the chops cut into julienne strips atop Asian slaw with mandarin sections and chopped walnuts. Crazy good.

    Reply
  3. Olivia says

    September 04, 2023 at 12:00 pm

    5 stars
    Excellent recipe! I was only able to get minneolas at the store and I used microbrewed soy sauce aged in bourbon barrels to take it to the next level! I reduced the salt a tad because it was not a light soy. The pork chops (boneless center cut) were perfectly seasoned, had an amazing crunch on the outside, but sooo buttery when cutting in to them. They tasted even better the next day. I loved the mushroom sauce! Only had regular baby bellas, and I doubled the batch for the leftover sauce. Thank you, Chef!

    Reply
  4. Mary says

    December 05, 2016 at 11:25 am

    5 stars
    Not only does this look amazing, but I love the combination of citrus and pork! I will definitely have to try this!

    Reply


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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