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Citrus Marinated Pork Chops

You can put the chops in the marinade in the morning and refrigerate until ready to use.

  • Servings: 4
Citrus Marinated Pork Chops

Source: Martha Stewart Living, February/March 1993


  • Juice of 2 limes
  • Juice of 2 oranges
  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2-3 garlic cloves, crushed
  • 2-3 sprigs fresh thyme, or 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 4 center-cut pork chops, 1 inch thick
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 tablespoon unsalted butter


  1. 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.

  2. 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.

  3. 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.

Reviews (1)

  • amyjk0629 19 Nov, 2008

    these were fantastic!!! I doubled the marinade so we would have plenty of sauce with dinner. it worked out well because the chops were completely submerged while marinating and tasted great.

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