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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: Great Indoor Grilling

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Total:: 23 min
Prep:: 10 min
Cook:: 13 min

Yield:: 4 servings

Level:: Easy

Ingredients

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

Directions

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

My Private Notes

Name: Citrus and Rosemary Grilled Pork
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H13M0.000S
Total time: P0Y0M0DT0H23M0.000S
Yield: 4 servings
Ingredients: 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; 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; 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