It seems like we have been eating at least 2-3 citrus-marinated/infused dishes a week. I love it, citrus season is the best the about winter.
I love a comforting meal as much as the next person, but I love the lightness and punch of flavor that citrus juice gives to meats, salads, drinks, and basically anything you can think of. It even brightens up the dark kitchen with it’s bright and beautiful bold colors.
The pork chops are so delicious and stove-top. I recommend the following steps to make this a full meal. First, preheat the oven for roasted veggies. Then, make the marinade, put pork in it, set aside for 15 minutes. Start the rice, put the veggies in the oven. And then cook the pork chops, everything should be ready at about the same time for a weeknight 30 minute meal.
I love brining chicken and pork, it helps keep the meat moist and imparts some really great flavor.
Ingredients: 1 cup of Orange Juice, freshly squeezed Zest of 1 Lemon 1/4 cup of Lemon Juice, freshly squeezed Zest of 1 Lime 1/4 cup of Lime Juice, freshly squeezed 1/4 cup of Honey 2 Garlic Cloves, crushed 1 Red Onion, small, sliced 4 Pork Chops, bone-in, 10 oz. each 3 tablespoons of Extra-Virgin Olive Oil Kosher Salt and Pepper 4 tablespoons of Unsalted Butter
First, whisk the citrus juice, zest, honey, and garlic,together. Place the onion on the bottom of a shallow trap, put the pork chops on top and pour the marinade over them. Let sit at room temperature for 15 minutes.
Heat 2 tablespoons of olive oil in a cast-iron skillet over medium heat. Remove the pork chops from the marinade (do not discard) and season with salt and pepper Add the pork chops to the skillet and cook 2 minutes per side, transfer to a plate. Do this in batches if your skillet isn’t big enough.
Now, add the butter to the skillet, add the chops and the strained marinade, cook over medium heat, cooking and basting until the chops are cooked through, 6-8 minutes.
Serve immediately with more sauce spooned on top.
Happy Cooking, The Barbee Housewife
Source: Food & Wine Magazine, February 2015, Page 52