Ninja 3 1 Citrus Marinated Pork Chops Recipes

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CITRUS MARINATED PORK CHOPS

Serve these pork chops with our Sauteed Green Apples and Leeks.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 4

Number Of Ingredients 11



Citrus Marinated Pork Chops image

Steps:

  • 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.
  • 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.
  • 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.

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

PRESSURE COOKER GARLICKY CUBAN PORK

This cumin-scented, garlic-laced pork is marinated with grapefruit, lime, and fresh oregano for a flavor that's earthy and garlicky, yet bright from the citrus. The meat itself is as tender as can be, falling to shreds with the touch of a fork. Serve it over rice, or tuck it into tortillas along with some salsa and avocado to create tacos. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.

Provided by Melissa Clark

Categories     dinner, cookbook exclusive, meat, one pot, roasts, main course

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 15



Pressure Cooker Garlicky Cuban Pork image

Steps:

  • In a blender or mini food processor, combine the garlic, grapefruit juice, lime zest and juice, 2 tablespoons of the oil, brown sugar, oregano, cumin, and salt; process until blended. Transfer to a large bowl and add the pork and bay leaf; toss to combine. Marinate, covered, at room temperature for 1 hour (or refrigerate for up to 6 hours).
  • Using the sauté function set on high if available, heat the remaining 1 tablespoon oil in the pressure cooker (or use a large skillet). Remove the pork from the marinade, reserving the marinade, and shake the meat to remove any excess liquid. Cook until it is browned on all sides, about 12 minutes (you will need to do this in batches, transferring the browned pork pieces to a plate as you go).
  • When all the pork is browned, return the pieces to the pot along with any juices from the plate. (If you used a skillet, add 1 tablespoon water and use a wooden spoon to scrape the skillet well to include all the browned bits stuck to the bottom.) Add the reserved marinade to the pot. Cover and cook on high pressure for 80 minutes. Let the pressure release naturally.
  • Remove the pork from the cooking liquid (jus). Taste the jus, and if it seems bland or too thin, boil it down either in the pressure cooker on the sauté setting or in a separate pot on the stove until it thickens slightly and intensifies in flavor, 7 to 15 minutes. Remove the bay leaf and add a bit of salt if necessary. If you'd like to degrease the jus, use a fat separator to do so, or just let the jus settle and spoon the fat off the top.
  • Shred the meat, using your hands or two forks. Toss the meat with the jus to taste (be generous-1 1/2 to 2 cups should do it), and serve with cilantro, lime wedges, and hot sauce.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 32 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 10 grams, Sodium 548 milligrams, Sugar 2 grams

8 garlic cloves
Juice of 1 grapefruit (about 2/3 cup)
Finely grated zest and juice of 1 lime
3 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
1 tablespoon fresh oregano leaves
2 teaspoons ground cumin
1 1/2 tablespoons kosher salt, plus more to taste
1 4- to 5-pound boneless pork shoulder, cut into 4 pieces
1 bay leaf
Chopped fresh cilantro leaves, for serving
Lime wedges, for serving
Hot Sauce, for serving
Tortillas, for serving (optional)
Fresh tomato salsa, for serving (optional)

NINJA 3-1: CITRUS MARINATED PORK CHOPS

This recipe is for use with the Ninja 3 in 1 Cooking System. The recipe calls for 8 strips of orange and lemon zest but the program will not let me word it that way.

Provided by Jacqueline in KY

Categories     Pork

Time 6h10m

Yield 6 porkchops, 6 serving(s)

Number Of Ingredients 10



Ninja 3-1: Citrus Marinated Pork Chops image

Steps:

  • Stir broth, oil, juice, garlic, zest, rosemary, salt, and black pepper in a bowl. Reserve half the broth mixture.
  • Pour remaining mixture into a resealable gallon size plastic bag.
  • Add pork and turn to coat.
  • Seal bag and refrigerate for 2 hours.
  • Remove pork from marinade. Discard marinade.
  • Set pot to STOVETOP HIGH.
  • Add pork to pot in batches.
  • Cook uncovered 5 minutes or until pork is lighly browned on both sides.
  • Pour reserved broth mixture over pork.
  • Set to SLOW COOK HIGH for 4-5 hours.
  • Cobver and cook until pork is tender.

Nutrition Facts : Calories 531.4, Fat 37.4, SaturatedFat 8, Cholesterol 124, Sodium 1114.3, Carbohydrate 4.7, Fiber 0.2, Sugar 2.6, Protein 42

2 cups chicken broth
2/3 cup olive oil
2/3 cup orange juice
8 garlic cloves, chopped
8 slices orange zest
8 slices lemon zest
2 sprigs fresh rosemary
2 teaspoons salt
1 teaspoon black pepper
6 boneless pork chops, 3/5 inch thick

CITRUS MARINATED PORK CHOPS (OAMC)

Adapted from "Prevention's Freezer Cookbook" by S. Sanders. Can be made without freezing first, just be sure to marinate chops at least 6 hours before cooking for best flavour.

Provided by Pamela

Categories     Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11



Citrus Marinated Pork Chops (oamc) image

Steps:

  • Combine ingredients in a large Ziploc freezer bag.
  • Remove as much air as possible.
  • Label and freeze.
  • Defrost overnight in the fridge; pork will marinate as it defrosts.
  • To serve, remove chops from bag and place in a non-stick skillet; reserve marinade.
  • Cook for 5 minutes, or until brown, repeat for other side.
  • Add marinade, and reduce heat to medium. Cover and cook for 7 minutes, or until chops are no longer pink in the middle. Transfer pork to a plate and cover. Turn heat to high and whisk for 3-5 minutes until sauce is thick. Spoon over pork. Pork Chops can also be made on the BBQ/Grill if desired.

2 limes (juice of)
2 oranges (juice of)
2 lemons (juice of)
2 tablespoons balsamic vinegar
3 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon paprika
3 garlic cloves, crushed
1 teaspoon pepper
1/2 teaspoon salt
6 boneless pork chops

PORK CHOPS WITH CITRUS GLAZE

"I first made these for my husband after we were married, and they remain one of his favorite ways to eat pork to this day." Amy Theis - Huron, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9



Pork Chops with Citrus Glaze image

Steps:

  • In a large skillet, brown pork chops in 1 tablespoon butter over medium heat. Combine the honey, lemon juice, orange juice, soy sauce and pepper; pour over pork., Cover and cook for 10-12 minutes or until a thermometer reads 160°, turning once. Remove pork chops to a serving plate; keep warm. Whisk cold butter into cooking juices until melted. Serve with pork. Garnish with orange slices.

Nutrition Facts : Calories 366 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 338mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 33g protein.

4 boneless pork loin chops (6 ounces each)
1 tablespoon butter
3 tablespoons honey
2 tablespoons lemon juice
2 tablespoons orange juice
1 tablespoon soy sauce
1/8 teaspoon pepper
2 tablespoons cold butter
4 orange slices

BAJA CITRUS MARINADE (CHICKEN OR PORK CHOPS)

Make and share this Baja Citrus Marinade (Chicken or Pork Chops) recipe from Food.com.

Provided by apricot 123

Categories     Easy

Time 4h20m

Yield 6-10 serving(s)

Number Of Ingredients 10



Baja Citrus Marinade (Chicken or Pork Chops) image

Steps:

  • Whisk or stir together all ingredients.
  • Place meat in a rectangular shaped pan or dish and pour marinade over all contents.
  • Turn and move pieces to ensure best coverage of marinade. (Turn halfway through if you are at home.).
  • Marinate for 4 or more hours (or overnight).
  • Grill until cooked thoroughly!

Nutrition Facts : Calories 279.3, Fat 18.1, SaturatedFat 3.8, Cholesterol 61.9, Sodium 1176, Carbohydrate 7, Fiber 0.5, Sugar 4.1, Protein 21.3

4 -6 chicken breasts (slice thin if over inch thick) or 4 -6 pork chops (slice thin if over inch thick)
6 ounces carbonated lemon-lime beverage (like Sprite)
1/3 cup orange juice
2 tablespoons vinegar
2 tablespoons soy sauce
1/4 cup oil
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon cayenne

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