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Citrus Marinated Pork Chops

Source of Recipe

Submitted by Brandon Johnstun From Martha Stewart Magazine


Recipe Introduction

This is a simple, straight forward recipe that can be added to or used for different meats and vegetables.

List of Ingredients

Tools

Large ziplock bag
Measuring spoons, 1/2 Tsp, 1 Tsp, 1 Tbl, 1 1/2 Tbl
Knife
Juicer
Tongs
Spoon
Large frying pan with lid
Strainer



Ingredients

Juice of 2 Lines
Juice of 2 Oranges
1 1/2 Tbl Balsamic vinegar
1 Tbl Dijon mustard, or a coarse mustard
2 to 3 Cloves garlic, peeled and crushed
2 to 3 Sprigs thyme, or 1/2 Tsp dried thyme
1/2 Tsp Salt
1/2 Tsp Pepper
1 Tbl olive oil, plus 1 Tsp
4 1" Thick center cut pork chops
1 Tbl unsalted butter


Recipe

Serves: 4
Time required: Prepare: 35 minutes Cook: 25 minutes
Difficulty: Average


Directions

1. Mix everything in ziplock except 1 Tsp oil, pork, and butter. Put pork in ziplock and squish to make sure liquid coats everything. Draw all the air out, and seal ziplock.

2. Refrigerate marinate for 30 minutes up to 3 hours.
NOTE: The acid in the citrus will cook the meat, so don't overdo it.

3. Preheat heavy skillet on medium high. Heat oil. Add pork chops and let them sit, not moving. This will help carmelize and give flavor. Cook for around 5 minutes per side.

4. Add marinade and reduce heat. Cover and cook for about 7 minutes more, turning once.

5. Remove pork and plate.

6. Raise heat to medium high and reduce marinade till it starts to get thick. Remove from heat and stir in butter.

7. Pour through a strainer on top of each pork chop.


Serve with

Rice dish, homemade applesauce, green salad, and cubed fruit mixed with yougart.

Grilled vegetables, hearty crust bread, light brothy soup.

Roasted potatoes, green vegetables like asparugus, broccoli, peas or beans.


Variations

*Add more garlic and use on chicken.

*Use any herbs you like.

*Change the citrus with lemon, blood oranges, etc.

*Add in some of the rind.