Citrus Marinated Pork Chops Recipes

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

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.

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.

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.