grilled - Orange Chops
Source of Recipe
rdj
grilled - Orange Chops
1/2 cup packed dark brown sugar
1 tablespoon granulated sugar
1 tablespoon kosher salt
1-1/2 teaspoons coarsely ground black pepper
1-1/2 teaspoons smoked paprika or Hungarian paprika
4 boneless pork loin chops, cut 1-1/2 inches thick
2 tablespoons olive oil
2 oranges, cut crosswise in half
1. For dry rub: In a small bowl, combine brown sugar, granulated sugar,
salt, black pepper, and paprika. Set aside.
2. Trim fat from chops. Lightly brush all over with oil. Sprinkle meat
all over with rub. Using your hands, gently pat mixture into meat to
form a crust, but do not rub hard.
3.
For a charcoal grill: arrange medium-hot coals around a drip pan.
Test for medium heat above drip pan. Place chops on the grill rack over
drip pan. Cover and grill for 30 to 35 minutes or until done (160 degree
F), adding the orange halves, cut sides down, directly over the coals
the last 5 minutes of grilling, or until oranges are heated through.
For a gas grill: preheat grill. Reduce heat to medium. Adjust for
indirect cooking. Cover and grill as above.)
4. Remove chops and orange halves from grill. Squeeze juice from half of
an orange over each chop. Or, for a more dramatic presentation, serve a
chop and an orange half together and let everyone squeeze their own
orange juice over their meat.
Makes 4 servings.
Nutrition facts per serving:
calories: 532, total fat: 18g, saturated fat: 5g
cholesterol: 132mg, sodium: 1553mg, carbohydrate: 40g
fiber: 2g, protein: 49g
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