• 24 Ratings

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.

The Martha Stewart Show, The Martha Stewart Show, February 2006, The Martha Stewart Show, Episode 1092


Read the full recipe after the video.

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.



24 Ratings
  • 5 star values: 2
  • 4 star values: 10
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 0