Marinated Pork Chops with Blood Orange & Rosemary

Marinated Pork Chops with Blood Orange & Rosemary
Marinated Pork Chops with Blood Orange & Rosemary

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    cups fresh blood orange juice (from 8-10 large blood oranges)

  • 1/2

    cup olive oil

  • 2

    Tbl balsamic vinegar

  • 2

    Tbl chopped fresh rosemary leaves

  • 4

    ( 1" thick) center-cut bone in pork loin chops

  • 1

    Tbl honey

  • Kosher salt & freshly ground black pepper

Directions

Whisk together 1/2 cup of the juice, 1/4 cup of the oil, 1 Tbl of the vinegar, & the rosemary in a large baking dish. Add the pork chops and turn to coat in the marinade. Cover and refrigerate for at least one hour and up to 4 hours. Pour the remaining 2 cups juice into a small saucepan and boil over high heat until reduced to 3 Tbl. Transfer the reduced juice to a blender, add the remaining 1 Tbl vinegar and the honey, and blend until smooth. With the motor running, slowly add the remaining 1/4 cup oil and blend until emulsified. Season with salt & pepper. The vinaigrette can be made 4 hours in advance and refrigerated. Bring to room temperature before serving. Heat your grill to medium-high. Remove the pork from the marinade and season with salt & pepper on both sides. Grill for 4-5 minutes per side until golden brown and slightly charred. Remove from the grill & immediately drizzle with the vinaigrette. Tent loosely with foil and let rest for 5 minutes before slicing 1/2" thick.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: