Let's just start by saying that this summer has been an adventure in the kitchen. It has seemed like the month of July was spent making totally unique meals with delightful new tastes. This one was no exception.
This was found in a Martha Stewart magazine my mother sent me in the mail. We love pork chops so it was an instant hit!
Orange and Honey Glazed Pork Chops
serves 4, active time 15 minutes, total time: 20 minutes plus marinating
2 oranges (1 zested and juiced, 1 cut into 8 wedges)
1/4 cup white-wine vinegar
3/4 cup honey
salt & pepper
4 bone-in pork chops (1 inch thick)
5 sprigs of rosemary
1. In a bowl, whisk together orange zest and juice, vinegar, honey and 1/4 teaspoon pepper. Place pork, orange wedges, and rosemary in a shallow dish or zip-top bag and coat with marinade. Refrigerate pork at least 2 hours or up to overnight.
2. Remove pork, orange wedges, and rosemary from marinade; transfer pork and oranges to a wire rack set on a foil-lined rimmed baking sheet. Season pork with salt and pepper. Transfer marinade to a small saucepan, simmer over medium until reduced by half, about 5 minutes.
3. Heat broiler, with rack in upper third. Broil pork and oranges, 3 minutes, then flip pork, brush with reduced marinade, and add rosemary. Broil until pork is lightly charred and cooked through, 5 to 7 minutes. Brush with more reduced marinade and serve.
This was served with a green garden salad and roasted veggies. It was delicious and another unique way to have pork chops.