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Nutrition Facts
Serving Size 1 (116g) Recipe makes 6 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar 6 boneless pork chops
Calories 71
Calories from Fat 2		(3%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 205mg		8%
Potassium 179mg		5%
Total Carbohydrate 21.0g		6%
	Dietary Fiber 3.7g	14%
	Sugars 13.2g
Protein 1.3g		2%
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Citrus Marinated Pork Chops (oamc)

Recipe #120517 | 40 min | 15 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: * Pamela *
May 4, 2005

Adapted from "Prevention's Freezer Cookbook" by S. Sanders. Can be made without freezing first, just be sure to marinate chops at least 6 hours before cooking for best flavour.

SERVES 6 (change servings and units)

Ingredients

2 limes (juice of)
2 oranges (juice of)
2 lemons (juice of)
2 tablespoons balsamic vinegar
3 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon paprika
3 garlic cloves, crushed
1 teaspoon pepper
1/2 teaspoon salt
6 boneless pork chops

Directions

1
Combine ingredients in a large Ziploc freezer bag.
2
Remove as much air as possible.
3
Label and freeze.
4
Defrost overnight in the fridge; pork will marinate as it defrosts.
5
To serve, remove chops from bag and place in a non-stick skillet; reserve marinade.
6
Cook for 5 minutes, or until brown, repeat for other side.
7
Add marinade, and reduce heat to medium. Cover and cook for 7 minutes, or until chops are no longer pink in the middle. Transfer pork to a plate and cover. Turn heat to high and whisk for 3-5 minutes until sauce is thick. Spoon over pork. Pork Chops can also be made on the BBQ/Grill if desired.

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Featured Reviews for This Recipe

From: Debby H

On Jun 8, 2009

This was fabulous!! I loved the citrus/vinegar taste to it. I served it with brown rice with mushrooms and onion. Big hit at the house.

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From: quick meal

On Apr 22, 2009

These had lots of flavor. Unfortunately we didn't care too much for the flavor. Not that there is anything wrong with the recipe, I think it was more of a personal preference thing. I used this as a dump by putting everything in a bag and freezing it. Thawed in fridge and then cooked as directed. Was fairly easy and quick. I'm sorry that we just didn't care for the citrus flavor. Others should def try this atleast once, if they like citrus-y meat. Thanks for the dinner last night.

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From: Lightly Toasted

On Oct 10, 2007

Excellent! I used this as a "dump" recipe. They came out flavorful, tender and juicy!

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From: fluffystew

On Oct 2, 2005

Really nice and tangy. Some family members wouldn't put the sauce on the meat when they tasted it alone because they thought it was too tangy, but when eaten with the meat it is perfect. Made and ate the same day, however, will try the freezing ahead method next time.

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