Citrus And Rosemary Grilled Pork
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
43
Sourness
34
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Balsamic Vinegar (3 splashes)1360 g
Broccoli (cut in to florets)1
Salt3 large
Navel Orange2 tbsps
Red Wine VinegarDirections:
1
Combine first 5 ingredients in a bowl with whisk or fork
2
Pat chops dry with paper towels and rub with seasoning
3
Turn chops in marinade and let stand 15 minutes
4
Season chops with steak seasoning
5
Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet
6
Serve chops with Sun-dried Tomatoes and Potatoes and Orange and Oregano Salad
7
Simmer the chopped sun-dried tomatoes and quartered potatoes 10 minutes in just enough water to cover
8
During the last 3 minutes of the cooking time on the potatoes, add the broccoli florets
9
Drain and return plumped tomatoes and cooked potatoes to the warm pan to dry out
10
Dress tomato-potato combo with parsley, oil, salt, and pepper
11
Yield: 4 servings Preparation time: 10 minutes Cooking time: 10 minutes Remove skin and pith from oranges
12
Slice oranges in 1/4-inch thick disks
13
Arrange orange slices on a serving plate and sprinkle with the oregano, onions, and dress with the extra-virgin olive oil, red wine vinegar, salt, and pepper
14
Serve
15
Yield: 4 servings Preparation time: 5 to 8 minutes