Marinated Pork Chops with Blood Orange & Rosemary

By cam_46

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

Preparation

Step 1

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.