Citrus and Rosemary Grilled Pork

Total Time:
23 min
10 min
13 min

4 servings

  • 1/4 cup (a couple of glugs) dark molasses
  • 3 tablespoons (3 splashes) balsamic vinegar
  • 3 tablespoons (3 turns around the bowl in a slow stream) extra-virgin olive oil
  • 3 sprigs fresh rosemary, leaves finely chopped to equal 2 tablespoons
  • 1 navel orange, zested
  • 4 (1-inch thick) boneless, center cut pork chops
  • Montreal Steak Seasoning
  • Coarse salt and pepper
  • Sun-dried Tomatoes and Potatoes, as an accompaniment, recipe follows
  • Orange and Oregano Salad, as an accompaniment, recipe follows
  • Sun-dried Tomatoes and Potatoes:
  • 2 ounces (1 cup loosely packed) sun-dried tomatoes, coarsely chopped
  • 1 1/2 pounds red skinned very small potatoes, quartered
  • 3/4 pound broccoli, cut in to florets
  • A handful of parsley, chopped
  • 2 tablespoons (2 turns around the pan) extra-virgin olive oil
  • Salt and pepper
  • Orange and Oregano Salad:
  • 3 large navel oranges
  • 3 to 4 sprigs fresh oregano, leaves striped and chopped about 2 tablespoons
  • 1/4 red onion, thinly sliced
  • A generous drizzle extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper
  • Combine first 5 ingredients in a bowl with whisk or fork.

  • Pat chops dry with paper towels and rub with seasoning. Turn chops in marinade and let stand 15 minutes.

  • Season chops with steak seasoning.

  • 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.

  • Serve chops with Sun-dried Tomatoes and Potatoes and Orange and Oregano Salad.

Sun-dried Tomatoes and Potatoes:
  • Simmer the chopped sun-dried tomatoes and quartered potatoes 10 minutes in just enough water to cover.

  • During the last 3 minutes of the cooking time on the potatoes, add the broccoli florets. Drain and return plumped tomatoes and cooked potatoes to the warm pan to dry out. Dress tomato-potato combo with parsley, oil, salt, and pepper.

  • Yield: 4 servings Preparation time: 10 minutes Cooking time: 10 minutes

Orange and Oregano Salad:
  • Remove skin and pith from oranges. Slice oranges in 1/4-inch thick disks. 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. Serve.

  • Yield: 4 servings Preparation time: 5 to 8 minutes

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