Citrus Pork Chop Marinade Recipe Recipe For Banana

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PORK CHOPS WITH CITRUS GLAZE



Pork Chops with Citrus Glaze image

"I first made these for my husband after we were married, and they remain one of his favorite ways to eat pork to this day." Amy Theis - Huron, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless pork loin chops (6 ounces each)
1 tablespoon butter
3 tablespoons honey
2 tablespoons lemon juice
2 tablespoons orange juice
1 tablespoon soy sauce
1/8 teaspoon pepper
2 tablespoons cold butter
4 orange slices

Steps:

  • In a large skillet, brown pork chops in 1 tablespoon butter over medium heat. Combine the honey, lemon juice, orange juice, soy sauce and pepper; pour over pork., Cover and cook for 10-12 minutes or until a thermometer reads 160°, turning once. Remove pork chops to a serving plate; keep warm. Whisk cold butter into cooking juices until melted. Serve with pork. Garnish with orange slices.

Nutrition Facts : Calories 366 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 338mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 33g protein.

QUICK & EASY PORK CHOP MARINADE RECIPE



Quick & Easy Pork Chop Marinade Recipe image

This quick and easy pork chop marinade takes just a few minutes to make, with 5 simple ingredients. It's the BEST pork chop marinade for juicy chops every time!

Provided by Maya Krampf

Categories     Condiment

Time 5m

Number Of Ingredients 8

1/3 cup Olive oil
1/4 cup Coconut aminos
1 tbsp Lemon juice
1 tbsp Dijon mustard
4 cloves Garlic ((pressed))
3/4 tsp Sea salt
1/2 tsp Black pepper
4 8-oz Pork chops ((boneless or bone-in))

Steps:

  • Whisk together all marinade ingredients in a small bowl.
  • Pour the marinade into a gallon zip lock freezer bag. Add the pork chops, seal the bag, and massage to coat well.
  • Marinate for at least 1 hour and no more than 12 hours. (More may result in mushy meat.)
  • Cook pork chops in the oven like this.

Nutrition Facts : Calories 282 kcal, Carbohydrate 0.8 g, Protein 50 g, Fat 10.1 g, Fiber 0.1 g, Sugar 0.8 g, ServingSize 1 serving

CITRUS-BRAISED PORK



Citrus-Braised Pork image

Using a Dutch oven to make amazing pulled pork indoors is easy and foolproof with this flavorful recipe. Use in sandwiches or make into chilaquiles.

Provided by Ashley Baron Rodriguez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h55m

Yield 12

Number Of Ingredients 13

2 cups orange juice
1 yellow onion, sliced
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
10 cloves garlic, smashed
2 tablespoons dark brown sugar
1 ½ tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons freshly grated lime zest
2 teaspoons freshly ground black pepper
2 dried bay leaves
3 ½ pounds bone-in pork shoulder roast

Steps:

  • Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
  • Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
  • Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
  • Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

Nutrition Facts : Calories 298.1 calories, Carbohydrate 10.7 g, Cholesterol 52 mg, Fat 22 g, Fiber 0.8 g, Protein 14.3 g, SaturatedFat 5.9 g, Sodium 762.8 mg, Sugar 6.7 g

CITRUS MARINATED PORK CHOPS



Citrus Marinated Pork Chops image

Serve these pork chops with our Sauteed Green Apples and Leeks.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 4

Number Of Ingredients 11

Juice of 2 limes
Juice of 2 oranges
1 1/2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2-3 garlic cloves, crushed
2-3 sprigs fresh thyme, or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1 teaspoon cracked black pepper
4 center-cut pork chops, 1 inch thick
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon unsalted butter

Steps:

  • In a large, nonreactive bowl, combine all ingredients except the 1 teaspoon olive oil, pork chops, and butter; mix well. Add chops, and spoon marinade over them to coat. Marinate for at least 30 minutes.
  • Heat a heavy skillet over medium heat for 2 minutes. Remove chops from marinade, reserving marinade. Brush pan with the teaspoon of oil; cook chops for 5 minutes on each side. Add marinade, lower heat, and cook, covered, for 7 minutes, turning chops once.
  • Remove chops from pan, and set aside. Turn up heat to medium high; reduce liquid until thick. Remove from heat, stir in butter, and strain. Pour sauce over chops; serve immediately.

PORK CHOPS WITH SPICY CITRUS MARINADE



Pork Chops with Spicy Citrus Marinade image

Categories     Citrus     Herb     Pork     Quick & Easy     Low Cal     Wheat/Gluten-Free     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 7

1/2 cup fresh orange juice
1 teaspoon freshly ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
a pinch cayenne, or to taste
two 1-inch-thick rib or loin pork chops (about 1/2 pound each)
2 tablespoons chopped fresh coriander leaves

Steps:

  • In a shallow baking dish whisk together orange juice, black pepper, chili powder, paprika, cayenne, and salt to taste. Add pork to marinade, turning to coat, and marinate at room temperature 20 minutes.
  • In a non-stick skillet cook pork in marinade, covered, over moderately high heat 6 minutes on each side, or until just cooked through. Sprinkle pork with coriander.

CITRUS-GLAZED PORK CHOPS WITH GINGERY BOK CHOY



Citrus-Glazed Pork Chops With Gingery Bok Choy image

Rich pork makes a perfect companion to tart oranges in this tasty weeknight meal. The bold, bright, citrusy sauce demands a robust cut of meat, so pick well-marbled, thick-cut pork chops with a nice fat cap. A dry rub of brown sugar creates a caramelized layer that lends depth to the pan sauce, and the gingery bok choy adds a delightful bit of freshness. This is quite a meal on its own, but you can steam some brown or white rice for a starchy side. Slice the pork to serve, and drizzle the pan sauce over everything.

Provided by Yewande Komolafe

Categories     dinner, weekday, meat, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 (2-inch) piece fresh ginger, peeled and grated
2 tablespoons rice vinegar
Kosher salt and black pepper
1 pound large or baby bok choy
2 tablespoons neutral oil, like canola or grapeseed, plus more as needed
3 (1 1/2-inch-thick) bone-in pork loin chops (about 2 1/2 pounds)
1 1/2 tablespoons light brown sugar
1 whole orange, cut in half crosswise, seeds removed, plus 3/4 cup fresh orange juice
4 shallots, peeled and quartered
4 garlic cloves, smashed

Steps:

  • In a medium bowl, combine the ginger and rice vinegar. Season with salt and pepper. Set aside.
  • Trim the bok choy and cut into 3- to 4-inch pieces, if large, or cut down the middle lengthwise, if using baby bok choy. Heat 1 tablespoon oil in a large (12-inch) skillet over medium-high heat. Working in batches, add the bok choy to the pan, cut-side down, if using baby bok choy, and sear on one side until golden brown, 3 to 4 minutes. Add additional oil, if necessary. Flip to cook on the other side until just tender, about 1 minute. Transfer bok choy to the ginger marinade and toss to coat. Season to taste with salt and pepper and set aside.
  • Rub both sides of the pork chops with the brown sugar and season generously with salt. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Arrange chops and orange halves in the skillet, cut-side down. Sear one side of the pork (without moving it) until deep brown, 5 to 6 minutes. Flip the pork but leave the orange undisturbed. Cook on medium-low until the pork is browned on both sides and the orange halves are charred, 4 to 5 minutes. Move the orange to a serving platter and the pork to a plate.
  • Add the shallots and garlic to skillet and cook until softened and starting to brown, about 3 minutes. Add all the pork chops and any accumulated juices back to the pan, overlapping if necessary. Add the orange juice and 1/4 cup water. Bring the liquid to a simmer, swirling the pan to release any bits stuck to the bottom. Cover and cook for 3 minutes, then uncover and cook until the pork is cooked through, 6 to 8 minutes. Transfer the cooked chops to a board and allow the sauce to continue cooking until reduced and sticky, 2 to 3 minutes. Remove from heat.
  • Transfer the bok choy to the serving platter. Slice the pork and transfer to the platter along with any accumulated juices from the meat. Spoon the pan sauce and squeeze the caramelized orange halves over the top.

CITRUS MARINATED PORK CHOPS (OAMC)



Citrus Marinated Pork Chops (oamc) image

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.

Provided by Pamela

Categories     Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • Combine ingredients in a large Ziploc freezer bag.
  • Remove as much air as possible.
  • Label and freeze.
  • Defrost overnight in the fridge; pork will marinate as it defrosts.
  • To serve, remove chops from bag and place in a non-stick skillet; reserve marinade.
  • Cook for 5 minutes, or until brown, repeat for other side.
  • 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.

BAJA CITRUS MARINADE (CHICKEN OR PORK CHOPS)



Baja Citrus Marinade (Chicken or Pork Chops) image

Make and share this Baja Citrus Marinade (Chicken or Pork Chops) recipe from Food.com.

Provided by apricot 123

Categories     Easy

Time 4h20m

Yield 6-10 serving(s)

Number Of Ingredients 10

4 -6 chicken breasts (slice thin if over inch thick) or 4 -6 pork chops (slice thin if over inch thick)
6 ounces carbonated lemon-lime beverage (like Sprite)
1/3 cup orange juice
2 tablespoons vinegar
2 tablespoons soy sauce
1/4 cup oil
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon cayenne

Steps:

  • Whisk or stir together all ingredients.
  • Place meat in a rectangular shaped pan or dish and pour marinade over all contents.
  • Turn and move pieces to ensure best coverage of marinade. (Turn halfway through if you are at home.).
  • Marinate for 4 or more hours (or overnight).
  • Grill until cooked thoroughly!

Nutrition Facts : Calories 279.3, Fat 18.1, SaturatedFat 3.8, Cholesterol 61.9, Sodium 1176, Carbohydrate 7, Fiber 0.5, Sugar 4.1, Protein 21.3

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