Citrus and Rosemary Grilled Pork Recipe

Name: Citrus and Rosemary Grilled Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (a couple of glugs) dark molasses; 3 tablespoons (3 splashes) balsamic vinegar; 3 tablespoons (3 turns around the bowl in a slow stream) extra-virgin olive oil; 3 sprigs fresh rosemary, leaves finely chopped to equal 2 tablespoons; 1 navel orange, zested; 4 (1-inch thick) boneless, center cut pork chops; Montreal Steak Seasoning; Coarse salt and pepper; Sun-dried Tomatoes and Potatoes, as an accompaniment, recipe follows; Orange and Oregano Salad, as an accompaniment, recipe follows; 2 ounces (1 cup loosely packed) sun-dried tomatoes, coarsely chopped; 1 1/2 pounds red skinned very small potatoes, quartered; 3/4 pound broccoli, cut in to florets; A handful of parsley, chopped; 2 tablespoons (2 turns around the pan) extra-virgin olive oil; Salt and pepper; 3 large navel oranges; 3 to 4 sprigs fresh oregano, leaves striped and chopped about 2 tablespoons; 1/4 red onion, thinly sliced; A generous drizzle extra-virgin olive oil; 2 tablespoons red wine vinegar; Salt and pepper

Servings: persons

1/4 cup (a couple of glugs) dark molasses
3 tablespoons (3 splashes) balsamic vinegar
3 tablespoons (3 turns around the bowl in a slow stream) extra-virgin olive oil
3 sprigs fresh rosemary, leaves finely chopped to equal 2 tablespoons
1 navel orange, zested
4 (1-inch thick) boneless, center cut pork chops
Montreal Steak Seasoning
Coarse salt and pepper
Sun-dried Tomatoes and Potatoes, as an accompaniment, recipe follows
Orange and Oregano Salad, as an accompaniment, recipe follows
2 ounces (1 cup loosely packed) sun-dried tomatoes, coarsely chopped
1 1/2 pounds red skinned very small potatoes, quartered
3/4 pound broccoli, cut in to florets
A handful of parsley, chopped
2 tablespoons (2 turns around the pan) extra-virgin olive oil
Salt and pepper
3 large navel oranges
3 to 4 sprigs fresh oregano, leaves striped and chopped about 2 tablespoons
1/4 red onion, thinly sliced
A generous drizzle extra-virgin olive oil
2 tablespoons red wine vinegar
Salt and pepper

1
Combine first 5 ingredients in a bowl with whisk or fork.
2
Pat chops dry with paper towels and rub with seasoning.
3
Turn chops in marinade and let stand 15 minutes.
4
Season chops with steak seasoning.
5
Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet.
6
Serve chops with Sun-dried Tomatoes and Potatoes and Orange and Oregano Salad.
7
Simmer the chopped sun-dried tomatoes and quartered potatoes 10 minutes in just enough water to cover.
8
During the last 3 minutes of the cooking time on the potatoes, add the broccoli florets.
9
Drain and return plumped tomatoes and cooked potatoes to the warm pan to dry out.
10
Dress tomato-potato combo with parsley, oil, salt, and pepper.
11
Yield: 4 servings Preparation time: 10 minutes Cooking time: 10 minutes
12
Remove skin and pith from oranges.
13
Slice oranges in 1/4-inch thick disks.
14
Arrange orange slices on a serving plate and sprinkle with the oregano, onions, and dress with the extra-virgin olive oil, red wine vinegar, salt, and pepper.
15
Serve.
16
Yield: 4 servings Preparation time: 5 to 8 minutes

827

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/4 cup (a couple of glugs) dark molasses, 3 tablespoons (3 splashes) balsamic vinegar, 3 tablespoons (3 turns around the bowl in a slow stream) extra-virgin olive oil, 3 sprigs fresh rosemary, leaves finely chopped to equal 2 tablespoons, and more.

Yes, Citrus and Rosemary Grilled Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Citrus and Rosemary Grilled Pork

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