Dinner Tonight: Pork Paillards With Orange Marmalade Vinaigrette Recipe

1. 1

   With a sharp knife, slice the chops in half horizontally to make 4 1/2-inch-thick chops. Rub each with a little olive oil, sandwich between wax paper, parchment paper, or plastic wrap, and pound with a meat mallet or rolling pin until 1/4-inch thick. Season the chops with salt and pepper and set aside.

2. 2

   In a small bowl, whisk together the orange juice, vinegar and cream. Whisk in the marmalade, then add the oil in a slow stream at first while whisking constantly to create a smooth dressing. Continue whisking in the rest of the oil, taste for seasoning, and set aside.

3. 3

   Prepare a grill or heat a grill pan over high heat. Rub the scallions with olive oil and grill until charred and soft, 3 to 5 minutes. Remove to a platter and add the pork to the grill; cook until well-marked and firm, 3 to 4 minutes on each side. Transfer to a platter to rest for a moment.

4. 4

   Drizzle the pork and onions with the vinaigrette, and serve immediately.

* Per serving · 4 servings · Values may vary.

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