Herb Orange Pork Chop
Makes 4 servings
|1-1/2||cups orange juice|
|4||tablespoons vegetable oil, divided|
|1-1/2||teaspoons freshly ground black pepper|
|2||cloves garlic, crushed|
|1||teaspoon dried thyme|
|4||pork loin chops, cut 3/4 inch thick|
|1/2||cup thinly sliced green onions|
|1||teaspoon grated orange peel|
- Combine orange juice, 3 tablespoons oil, salt, pepper, garlic and thyme in small bowl. Place chops and 3/4 cup marinade in large resealable food storage bag. Seal bag; turn to coat. Marinate in refrigerator at least 1 hour. Reserve remaining 1 cup marinade.
- Remove chops from marinade; discard marinade. Grill or broil chops 10 to 15 minutes or until barely pink in center, turning halfway through grilling time.
- Meanwhile, heat remaining 1 tablespoon oil in large skillet. Add onions and orange peel; cook over medium heat 1 minute. Stir in reserved marinade. Reduce heat to low; cook until reduced by half. Serve over chops.
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