Samantha loves pork and she loves citrus. I found a recipe for pork chops with a blood orange and rosemary marinade and adapted a bit. Everyone loved it and the blood oranges are the most beautiful color. I served it with grilled asparagus and roasted potatoes. A hit.
Blood orange and rosemary pork chops
- 8-10 blood oranges (2 zested, all juiced)
- 1/2 cup olive oil
- 2 TB white balsamic vinegar
- 2 TB fresh rosemary, chopped
- 1 center-cut, bone-in pork loin chop per person
- 1 TB honey
In a measuring cup, whisk together 1/2 cup of blood orange juice, 1/2 of the zest, 1/4 cup oil, 1 TB vinegar and rosemary. Marinate the pork chops in mixture for 1 – 6 hours.
Pour remaining juice and zest in a saucepan and boil until reduced to about 3 TB. In a blender, combine juice with remaining TB of vinegar and honey. Slowly pour 1/4 cup oil into mixture with the motor running.
Heat grill to medium high. Pour off marinade and season pork with salt and pepper. Grill over direct heat – 8 – 9 minutes. Pour vinaigrette over warm pork chops and serve.
The asparagus was tossed with olive oil, salt and pepper and grilled and the potatoes were from The Little Potato Company – you season with their seasoning packet and olive oil.
