Blood-Orange-Marinated Pork Chops
Sweet, crimson blood-orange juice goes into the marinade for the chops and into a tangy quick-cooking sauce for them, too. Scoring the pork with a knife before cooking helps the juice's flavor infuse the meat.
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The Martha Stewart Show
- Four center-cut bone-in loin pork chops, about 1-inch thick
- 1 1/2 cups freshly squeezed blood-orange juice
- 6 tablespoons extra-virgin olive oil
- 4 sprigs fresh thyme, leaves removed
- 1 teaspoon chopped fresh rosemary
- Coarse salt and freshly ground pepper
- <u>Buttered Green Beans</u>, optional
- <u>Sauteed Baby Spinach</u>, optional
- Using a sharp knife, score pork chops in a crosshatch pattern on both sides. Place in a baking dish just large enough to hold a single layer. In a small, nonreactive bowl, stir together 1 cup juice, 1/4 cup oil, thyme leaves, and rosemary; pour over pork chops to coat. Cover with plastic wrap, and let marinate refrigerated at least 4 hours or up to overnight.
- Remove pork chops from marinade and pat dry; discard marinade. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Season pork chops with salt and pepper. Transfer to skillet, and cook, turning once, until lightly browned, about 6 minutes per side. Reduce heat to medium; add remaining 1/2 cup blood orange juice. Cover, and cook until pork is cooked through, about 5 minutes. Serve immediately with green beans and spinach, if desired.
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