Citrus Marinated Pork Chops
This sounds really good and I have some thick pork chops I am going to try this with.
Ingredients
- juice from 2 limes
- juice from 2 oranges
- 1 1/2 tablespoons balsamic vinegar
- 2-3 cloves garlic, smashed and minced
- 1/2 teaspoon salt
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1 teaspoon black pepper
- 4 pork chops, 1 inch thick
- 1 tablespoon olive oil, plus 1 teaspoon
- 1 tablespoon unsalted butter
Instructions
- In a large baking dish (glass, do not use metal), add the pork chops in a single layer, mix together the first 8 ingredients to make the marinade, pour over the pork chops and and flip them to make sure they are coated well. Place in the fridge for 6 to 8 hours, turning them once in a while.
- When you are ready to cook, heat a heavy pan on medium heat for two minutes, while the pan is heating, remove the pork chops from the marinade, set the marinade aside.
- Brush the pan with 1 teaspoon of olive oil, cook pork chops for 5 minutes on each side, pour in the marinade and reduce the heat to low, cover the pan and cook for 7 minutes, turning them once.
- Remove the pork chops and set aside. Turn the heat to medium and reduce the marinade until thickened then stir in the butter. Strain the sauce and pour over the pork chops.
- Serve with mashed potatoes and a vegetable.
Notes
I will have to price the pork chops next time I go to the store. This probably low cost.
Variant: Double the marinade for more sauce and to cover the chops better when marinating.
Adapted from an internet recipe.
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