Grilled Pork Chops With Blood Orange Sauce & Butter-Sauteed Peas

1. 1

   Before Cooking: Prepare the Cumin Rub. Then rub both sides of the pork chops with all but 1 teaspoon which will be saved for the sauce. Refrigerate the pork chops for an hour or two while the flavor is absorbed. Remove the pork chops from the refrigerator 30 minutes before cooking so that they can warm to room temperature.

2. 2

   Cooking The Sauce: Place all of the sauce ingredients, except the orange slices and cornstarch, into a small cooking pot and stir while heating. Add the orange slices and bring to a slow simmer to cook the orange slices and reduce the sauce. After simmering for 30 minutes, carefully remove the orange slices and place on a flat plate. These will be used for edible garnish. Remove a few tablespoons of the simmering sauce, stir the cornstarch into it and add it back to the pot. Simmer for 10 more minutes then turn off heat and cover to retain warmth.

3. 3

   Grilling the Pork Chops: Spray the grill rack with the oil spray to prevent sticking. Bring the grill to a medium low heat and grill the chops for about 4 minutes on the first side. If the fire flares up, reduce the temperature or move the chops off the fire. Turn the chops and cook about another 4 minutes or until the internal temperature is about 150* F. Remove the chops and place in a warm oven or under tented aluminum foil while cooking the peas.

4. 4

   Sauteing the Peas: Place a 10 inch pan on the stove on medium low heat and add the butter. When the butter has melted and starts bubbling, add the peas and cook for about 1 minute. Remove the peas and plate and serve the dinner.

No additional tips available.