Orange Pork Chops April 25 2013



6- ¾ inch Pork Porterhouse or Chicago Rib Chops

2- Orange, Clementine, Tangerine, Tangelo or a combination of any of those.

Olive Oil

TT Kosher Salt

TT Fresh Ground Pepper

 

Brush the pork chops with the olive oil and add salt and pepper to taste (pretty generously). Squeeze the juice of the citrus fruit of your choice onto the chops. Heat the grill or skillet to a medium high heat. Sear both sides of the chop for 2-3 minutes on each side. Lower the grill heat to medium low or pop them in the oven in a covered baking dish at 325. Cook an extra 15 minutes or until the internal temp reaches 150-155 degrees. Let the chops rest an extra 10 minutes before serving. Slice the other orange into thin slices and arrange on top of the chops. Enjoy!