Citrus Marinated Pork Chops Recipes

CITRUS MARINATED PORK CHOPS

Steps:

• In a large, nonreactive bowl, combine all ingredients except the 1 teaspoon olive oil, pork chops, and butter; mix well. Add chops, and spoon marinade over them to coat. Marinate for at least 30 minutes.
• Heat a heavy skillet over medium heat for 2 minutes. Remove chops from marinade, reserving marinade. Brush pan with the teaspoon of oil; cook chops for 5 minutes on each side. Add marinade, lower heat, and cook, covered, for 7 minutes, turning chops once.
• Remove chops from pan, and set aside. Turn up heat to medium high; reduce liquid until thick. Remove from heat, stir in butter, and strain. Pour sauce over chops; serve immediately.

CITRUS PORK CHOPS

Steps:

• Add the zest and juice (1-2 tablespoons) of half the clementines to a medium sized bowl. Whisk in honey, vinegar, chopped rosemary (can substitute tarragon or thyme), 1/4 teaspoon salt and 1/8 teaspoon pepper. Peel remaining clementines and place wedges in a sealable container in the refrigerator for later use.
• Place pork chops in a sealable bag. Pour honey mixture over the pork and marinate for at least 2 hours (can be left overnight).
• Peel potatoes and boil in a large stock pot until fork tender; drain. Add butter and milk to potatoes; mash and set aside, covered.
• Preheat broiler. Remove pork from bag and place onto baking sheet. Pour marinade into a small pan and set aside.
• Season pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place pork 3 inches from the heat and broil for 4 minutes or until browning occurs. Flip pork over and place remaining clementine wedges on the pan. Broil again for 5 minutes or until meat is no longer pink and internal temperature is 145°F.
• Heat marinade over medium and bring to a boil. Reduce heat & simmer uncovered for 6-8 minutes or until marinade is reduced by half.
• Meanwhile, spray a skillet with cooking spray and heat over medium. Slice onion. Peel and cut squash into cubes. Add to hot skillet and sauté for 6-7 minutes, stirring occasionally. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and cover until ready to serve.
• Drizzle pork with sauce and serve with broiled clementines, mashed potatoes and sautéed veggies.

CITRUS MARINATED PORK CHOPS (OAMC)

Steps:

• Combine ingredients in a large Ziploc freezer bag.
• Remove as much air as possible.
• Label and freeze.
• Defrost overnight in the fridge; pork will marinate as it defrosts.
• To serve, remove chops from bag and place in a non-stick skillet; reserve marinade.
• Cook for 5 minutes, or until brown, repeat for other side.
• Add marinade, and reduce heat to medium. Cover and cook for 7 minutes, or until chops are no longer pink in the middle. Transfer pork to a plate and cover. Turn heat to high and whisk for 3-5 minutes until sauce is thick. Spoon over pork. Pork Chops can also be made on the BBQ/Grill if desired.

NINJA 3-1: CITRUS MARINATED PORK CHOPS

Steps:

• Stir broth, oil, juice, garlic, zest, rosemary, salt, and black pepper in a bowl. Reserve half the broth mixture.
• Pour remaining mixture into a resealable gallon size plastic bag.
• Add pork and turn to coat.
• Seal bag and refrigerate for 2 hours.
• Remove pork from marinade. Discard marinade.
• Set pot to STOVETOP HIGH.
• Add pork to pot in batches.
• Cook uncovered 5 minutes or until pork is lighly browned on both sides.
• Pour reserved broth mixture over pork.
• Set to SLOW COOK HIGH for 4-5 hours.
• Cobver and cook until pork is tender.

PORK CHOPS WITH SPICY CITRUS MARINADE

Steps:

• In a shallow baking dish whisk together orange juice, black pepper, chili powder, paprika, cayenne, and salt to taste. Add pork to marinade, turning to coat, and marinate at room temperature 20 minutes.
• In a non-stick skillet cook pork in marinade, covered, over moderately high heat 6 minutes on each side, or until just cooked through. Sprinkle pork with coriander.

CITRUS-MARINATED PORK CHOPS

Steps:

• 1. Cover chiles with water.
• 2. Let stand until softened, about 1 hour.
• 3. Drain and finely chop.
• 4. Place pork chops in a shallow glass or plastic dish.
• 5. Place chiles and remaining ingredients, except the orange, in a blender container.
• 6. Cover and blend, at low speed, until smooth.
• 7. Pour over chops.
• 8. Cover and refrigerate at least 3 hours, spooning marinade over chops occasionally.
• 9. Set oven control to broil.
• 10. Remove chops from marinade and sit marinade aside.
• 11. Place chops on rack in a broiler pan.
• 12. Broil, with tops of the chops 3 to 5 inches from the heat, until light brown, about 10 minutes.
• 13. Turn the chops and brush with the marinade.
• 14. Broil until chops are done, about 5 minutes longer.
• 15. Garnish with orange wedges and serve.