Blood Orange Marinated Pork Chops Recipes

BLOOD-ORANGE-MARINATED PORK CHOPS

Steps:

• Using a sharp knife, score pork chops in a crosshatch pattern on both sides. Place in a baking dish just large enough to hold a single layer. In a small, nonreactive bowl, stir together 1 cup juice, 1/4 cup oil, thyme leaves, and rosemary; pour over pork chops to coat. Cover with plastic wrap, and let marinate refrigerated at least 4 hours or up to overnight.
• Remove pork chops from marinade and pat dry; discard marinade. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Season pork chops with salt and pepper. Transfer to skillet, and cook, turning once, until lightly browned, about 6 minutes per side. Reduce heat to medium; add remaining 1/2 cup blood orange juice. Cover, and cook until pork is cooked through, about 5 minutes. Serve immediately with green beans and spinach, if desired.

PORK CHOPS WITH ORANGE SAUCE

Steps:

• In a small bowl, combine the first seven ingredients. Pour a scant 1 cup into a large bowl. Add pork chops; turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for sauce., Drain and discard marinade. On a lightly oiled grill rack, grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine cornstarch and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.

ORANGE MARINATED PORK TENDERLOIN

Steps:

• Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
• Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
• Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.