Rating: 3.42 stars
24 Ratings
  • 5 star values: 2
  • 4 star values: 10
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 0
  • 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

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Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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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Reviews

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