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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (115g) Recipe makes 6 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar 1 teaspoon pepper 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 1.2g | 2% | |
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Citrus Marinated Pork Chops (oamc)
SERVES 6
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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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Pork > Chops
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
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.
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.
From: Lightly Toasted
On Oct 10, 2007
Excellent! I used this as a "dump" recipe. They came out flavorful, tender and juicy!
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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