Blood Orange Marinated Pork Chops Recipes

Steps:

• 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.

Steps:

• For the brine: Combine 1/2 gallon cold water, kosher salt, smoked salt, peppercorns, bay leaf, honey and tea bags in a large zip-top bag. Place the pork chops into the bag and the bag into the refrigerator. Let marinate for 2 hours. Remove the chops from the brine and pat dry with a paper towel. Discard the brine and allow the pork chops to come to room temperature, about 20 minutes.
• Prepare a grill or grill pan to medium-high heat. Place the pork chops on the grill and cook for 6 to 8 minutes per side. Remove to a plate, cover with foil and keep in a warm place while making the glaze.
• For the glaze: Combine the sesame oil, soy sauce, white wine, orange zest and juice, mirin, ginger, honey and salt and pepper in a medium saucepan over medium-high heat. Bring to a low boil and reduce the heat to low. Simmer about 10 minutes.
• Drizzle about 3 tablespoons of the glaze on each pork chop and serve immediately.

Steps:

• Mix together oil, juices, garlic, salt, pepper and thyme.
• Place pork in large resealable plastic food storage bag.
• Seal bag and shake to evenly distribute marinade.
• Refrigerate up to 4 hours.
• To make salsa, combine oranges, cucumber, onion and parsley in a small bowl; toss lightly, adding salt to taste.
• Cover and refrigerate 1 hour before serving.
• Remove pork from marinade and discard marinade.
• Grill or broil pork 8 minutes on each side or until pork is no longer pink in center. Serve with salsa.

Steps:

• Cut orange in half. Cut one half of the orange into 4 wedges; set wedges aside. Squeeze juice from remaining orange half. Remove 1 Tablespoon of the juice and brush on both sides of each chop. Sprinkle chops with garlic-pepper seasoning and salt. In a small bowl combine remaining orange juice, orange marmalade, and the chopped rosemary; set aside.
• Preheat broiler. Place chops on unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 5 to 6 minutes. Turn and cook for an addition 5 to 6 minutes, brushing with orange marmalade mixture for the last 2 to 3 minutes of broiling. Chops are done when pork juices run clear or a meat thermometer inserted into center of chop registers 160 degrees.
• Serve orange wedges with chops. If desired, garnish with rosemary sprig. If desired, squeeze juice from orange wedges over chops.

Steps:

• Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
• Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
• Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

Steps:

• In a small bowl, combine the first seven ingredients. Pour a scant 1 cup into a large bowl. Add pork chops; turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for sauce., Drain and discard marinade. On a lightly oiled grill rack, grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine cornstarch and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.