Orange-spiced Pork Chops |
The citrus spice-flavored marinade does exotic things to any cut of pork, but it particularly shines with these chops. Add a fresh Watercress and Bean Sprout Salad and dinner is almost on the table.
Ingredients
- 4 pork loin or rib chops, 1-inch (2.5 cm) thick
- 1 tsp (5 mL) grated orange peel
- 1⁄2 cup (125 mL) orange juice
- 1 tbsp (15 mL) liquid honey
- 1⁄2 tsp (2 mL) ground cinnamon
- 1⁄4 tsp (1 mL) each: ground ginger and mace
- 1⁄8 tsp (0.5 mL) white pepper
- 2 small cloves garlic, crushed
Directions
1. Trim excess fat from chops and discard.
2. For marinade: Combine orange peel and juice, honey, cinnamon, ginger, mace, pepper and garlic; pour into a resealable plastic bag.
3. Place meat in bag; turn bag to coat meat. Refrigerate for 6 to 24 hours; turn bag occasionally.
4. Drain meat; reserve marinade. Place marinade in a small saucepan, bring to a boil, reduce heat and cook for 5 minutes; keep warm.
5. Preheat grill on medium-high. Place meat on lightly oiled grill rack; reduce heat to medium. Close lid and grill to desired stage of doneness; turn once, brushing occasionally with warm marinade. Makes 4 servings.
Grilling Tip: If the pork chops are 11⁄2-inches (3.5 cm) thick, the cooking time will increase.
Wine: Pair with a Syrah or Pinot Gris.
Recipe excerpted from All Fired Up! 250 Fresh and Flavorful Grilling Recipes by Margaret Howard. Firefly Books, Copyright 2010. Photographs by Le Groupe Polygone, used with permission from Firefly Books.
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