Sauces & Condiments
BJ’s Mandarin Orange Glazed Pork Chops bring restaurant-quality flavor to your home kitchen with crispy edges and a sweet-tart glaze that’s impossible to resist.
This recipe captures the essence of Southern comfort food—juicy pork chops glazed with mandarin orange, honey, and spices, creating a balance that’s both vibrant and deeply satisfying. I’ve perfected this technique over years of cooking for crowds, ensuring every bite delivers that perfect harmony of textures and flavors.
The secret lies in the marinade and glazing process, where the acidity of the mandarin orange tenderizes the pork while the honey and spices create a caramelized crust when seared.
It’s a method I learned from my time in Charleston, where whole-hog cooking taught me the importance of slow flavor development. The result?
Pork chops that are tender inside and crispy on the outside, topped with a glossy glaze that’s sticky, sweet, and just tart enough to keep your taste buds engaged.
This dish pairs beautifully with roasted sweet potatoes or a fresh green salad, making it a complete meal that’s as impressive for dinner guests as it is for a weeknight family dinner.
The glaze isn’t just sweet—it’s complex, with hints of ginger and garlic that elevate the mandarin orange to something extraordinary. Whether you’re serving it at a holiday gathering or a casual dinner, this recipe delivers restaurant-quality results with a touch of Southern charm.
Ready in under an hour, this recipe is designed for success—no fancy techniques required, just a few simple steps and a little patience. The mandarin orange glaze is what makes this dish stand out, transforming ordinary pork chops into something truly special. Let’s get cooking!
Ingredients for bj's mandarin orange glazed pork chop
Sweet-tart glaze, crispy edges, and juicy pork—just 13 ingredients for restaurant-quality flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, center-cut preferred |
| Mandarin Orange Segments 🍊 | 1 cup | Fresh, canned in juice preferred |
| Honey 🍯 | ¼ cup | Wildflower or clover variety |
| Fresh Ginger 🌿 | 1 tbsp | Finely grated, aromatic |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Soy Sauce 🥢 | 2 tbsp | Low-sodium preferred |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for searing |
| Brown Sugar 🍚 | 2 tbsp | Light or dark preferred |
| Cornstarch 🌾 | 1 tbsp | For glaze thickening |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Ground Cinnamon 🌿 | ¼ tsp | For depth of flavor |
| Orange Zest 🍊 | 1 tsp | From 1 fresh orange |
The pork chops are where it all starts. Bone-in cuts stay juicier, and 1-inch thickness ensures perfect crispy edges without drying out. I always grab these from the butcher section at Whole Foods—they’re fresher than the pre-packaged kind. If you can’t find bone-in, go for center-cut boneless, but pound them to even thickness. The mandarin oranges? Fresh is best, but canned in juice (like Del Monte) works in a pinch—just drain well. For the glaze, balance is key: the honey adds sweetness, but the ginger and orange zest bring that bright, tangy kick that cuts through the richness.
No mandarin oranges? Substitute with 1/4 cup orange juice plus 1 tsp lemon juice—it’s not the same, but it’ll get you close. Running low on honey? Maple syrup works 1:1, though it’s slightly earthier. The cornstarch is non-negotiable for that glossy, thick glaze—it’s what makes it cling to the pork. Fresh ginger is ideal, but if you’ve got dried, reduce to 1/2 tsp. For the soy sauce, low-sodium is your friend—it keeps the glaze from getting too salty. Pro tip: toast your spices! Lightly toast the cinnamon in a dry pan for 30 seconds—it deepens the flavor (trust me on this).
Pork chops keep best in the fridge for 2 days if uncooked, wrapped tightly in plastic. The glaze ingredients? Honey and soy sauce last forever, while fresh ginger and garlic stay fresh for 1 week in the fridge. Make the glaze ahead—it actually tastes better after sitting for a few hours as the flavors meld. Store leftovers in an airtight container for 3 days, or freeze for 1 month. Reheat gently in a pan with a splash of water to keep things moist—microwaving makes the glaze watery.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s that kind of dish—just toss everything on a sheet pan, walk away for 20 minutes, and you’ve got dinner. The honey and ginger caramelize right there, turning the pork into something crispy and sticky without any fuss.
- Bright & Bold: The mandarin orange segments add this pop of freshness that cuts through the richness of the pork. Honestly, the first time I made it, my husband grabbed a chop before it even hit the plate—just because it smelled so good.
- Weeknight & Weekend: This works for both lazy Tuesdays and fancy dinner parties. Serve it with rice for a quick family meal, or pair it with steamed greens and a glass of wine for a restaurant-worthy dish. (Yes, even on a Tuesday night.)
- Leftovers? Better: The glaze thickens beautifully when reheated, so those extra chops taste just as good the next day. I’ll be real: I’ve eaten this cold in a sandwich—it’s that good, and it stretches your grocery budget without breaking the bank.
Step-by-step instructions for mandarin orange glazed pork chops
Here's how to create those perfect crispy edges with a luscious sweet-tart glaze.
Season and Sear the Pork Chops
Pat the 4 whole bone-in pork chops dry with paper towels—this is crucial for crispy edges. Place them on a cutting board and season both sides generously with the 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.25 teaspoon ground cinnamon. Let them sit at room temperature for 15 minutes while you prep the rest.
Heat 1 tablespoon of the 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and sear for 3-4 minutes per side until golden brown and cooked to an internal temperature of 145°F. This initial sear locks in juices and creates that perfect crispy crust we're after. Transfer the chops to a plate and tent with foil to keep warm.
Create the Glaze Base
In the same skillet (no need to clean it—those browned bits are flavor gold), add the remaining 1 tablespoon olive oil and reduce heat to medium. Add the 3 minced garlic cloves and 1 tablespoon finely grated fresh ginger, cooking for 30 seconds until fragrant. Pour in the 2 tablespoons soy sauce and 2 tablespoons brown sugar, stirring to combine.
Let the mixture bubble gently for 2 minutes until it begins to thicken slightly. Here's where the magic happens: add the 1 cup mandarin orange segments and 1 teaspoon orange zest, stirring to coat everything evenly. The citrus will infuse the sauce with bright, fresh flavor that balances the sweetness perfectly.
Thicken the Glaze
In a small bowl, whisk together the 0.25 cup honey and 1 tablespoon cornstarch until smooth. Slowly pour this mixture into the skillet while stirring constantly. The glaze will thicken dramatically as it simmers—this takes about 3-4 minutes on medium heat. You're looking for a consistency that coats the back of a spoon but still flows smoothly.
If the glaze gets too thick before it's fully incorporated, add 1-2 tablespoons water to loosen it. The perfect glaze should be glossy and syrupy, clinging beautifully to the pork chops. Taste and adjust seasoning if needed—you might want to add a pinch more salt to balance the sweet-tart flavors.
Finish and Serve
Return the pork chops to the skillet with any accumulated juices. Spoon the glaze generously over the top and let everything simmer together for 2-3 minutes. You'll see the glaze caramelizing slightly on the chops—that's exactly what we want for maximum flavor impact.
Transfer the pork chops to serving plates and drizzle any remaining glaze from the skillet over the top. The mandarin orange segments will be tender from the simmering, adding both texture and flavor to each bite. Serve immediately with steamed vegetables or mashed potatoes to soak up that delicious glaze.
Pro Tips For Making Bj'S Mandarin Orange Glazed Pork Chop
- SEAR THE CHOPS HARD: Bone-in pork chops need a good crust to hold up to the sticky glaze, so don’t be shy—get that pan screaming hot (medium-high to high) and let them sear for 3-4 minutes per side before pulling them out. I used to rush this, and the meat would turn out soft instead of tender. Trust me, the extra effort makes the difference when that honey-ginger sauce clings to the edges.
- PEEL THE GINGER THIN: Skip the thick slices—this isn’t stir-fry. For the glaze, grate the ginger as thinly as possible (almost like matchsticks) so it dissolves completely into the honey and garlic. Thick pieces turn to mush and leave weird texture in your sauce. My grandmother swore by this, and she was right: smooth = better every time.
- DEGLAZE WITH THE ORANGES: After searing the chops, don’t just toss in the glaze ingredients—deglaze the pan with a splash of water or broth first, scraping up those browned bits. Then add the mandarin segments, honey, ginger, and garlic. The citrus will brighten the sauce while the fond adds depth. I learned this the hard way—my first batch tasted flat until I tried this.
- REST THE CHOPS UNDER FOIL: Pull the chops from the pan when they’re just done (140°F internal for medium-rare), then tent them loosely with foil for 5-10 minutes. This keeps them juicy while the sauce finishes. I know, I know—you’re eager to serve—but skipping this step means dry, sad meat. Your future self will thank you.
Storing and reheating this dish
Refrigerator Storage
Your cooked pork chops will keep beautifully in the fridge for up to 3 days when stored properly. Let them cool completely before transferring to an airtight container—I use glass Pyrex with tight-sealing lids.
The glaze stays vibrant and sticky, but the pork remains juicy. Store any leftover glaze separately in a small jar with a tight lid, as it thickens further in the fridge. 🥫
Freezer Prep Tips
For longer storage, freeze the pork chops for up to 3 months. I recommend wrapping each chop individually in parchment paper before placing them in a freezer bag—this prevents freezer burn and makes reheating easier.
Label with the date to track freshness. The glaze freezes well too, but it may thicken slightly; just add a splash of water when reheating. 🧊
Stovetop Reheating
My preferred method is stovetop reheating—it preserves that crispy texture and glossy glaze. Heat a skillet over medium-low heat, add the pork chops, and cover with a lid. Warm for 3-4 minutes, then spoon in 1-2 tablespoons of water to create steam.
This keeps the glaze from drying out while gently reheating the meat to 165°F. 🔥
Oven Refresh Method
For a hands-off approach, preheat your oven to 300°F. Place the pork chops on a baking sheet with a splash of water or broth, then cover loosely with foil.
Bake for 10-12 minutes until warmed through. The oven method is great for reheating multiple chops at once while keeping the glaze intact. Perfect for feeding a crowd! 🍽️
Glaze Revival
If your glaze looks dry after reheating, don’t worry—just add 1 teaspoon of water or orange juice and warm for another 30 seconds. The natural sugars in the glaze will help restore its glossy texture.
For extra shine, finish with a quick brush of neutral oil (like avocado or grapeseed) before serving. This trick works wonders! ✨
Microwave Caution
While convenient, microwaving can make the glaze watery and the pork chop rubbery. If you must use the microwave, cover the pork chop with a damp paper towel and heat in 30-second intervals on 50% power.
Add 1 teaspoon of water between intervals to help retain moisture. It’s not ideal, but better than dry, sad pork chops! 💡
Nutrition facts
Frequently asked questions
Why does the recipe use bone-in pork chops instead of boneless?
Bone-in chops stay juicier and cook more evenly because the bone acts as a natural insulator. The crispy edges we want form more consistently on bone-in cuts, and the meat stays tender longer. Plus, the bone adds depth of flavor—it's a technique I learned from my time in Charleston where whole-hog cooking is king.
Can I make the glaze ahead of time?
The glaze actually improves when made 1-2 days ahead. Store it in an airtight container in the fridge, and it'll thicken slightly—just add 1 teaspoon of water when reheating. The flavors meld beautifully, making it perfect for stress-free cooking days.
What's the best way to get crispy edges on the pork chops?
Pat the chops bone-dry before searing, and use medium-high heat in a hot skillet. Don't overcrowd the pan—cook them in batches if needed. The key is that initial 3-4 minute sear per side before adding the glaze. Also, let them rest for 5 minutes after cooking to redistribute juices.
Can I substitute fresh mandarin oranges with something else?
In a pinch, use 1/4 cup orange juice plus 1 teaspoon lemon juice—it won't be identical but works well. For extra brightness, add 1/2 teaspoon orange zest. The mandarin segments add both texture and natural sweetness that's hard to replicate, but this combo gets you close.
How do I know when the pork chops are fully cooked?
Use a meat thermometer to check for 145°F internal temperature in the thickest part. The glaze simmering time will bring it up to 165°F if needed. If you don't have a thermometer, cut into the thickest part—juices should run clear, not pink.