Maybe because it is summer, and summer and oranges just go together so well, but lately, I have really been in an orangy kind of mood. I have been making a lot of foods with orange. And I just did so once again for dinner last night.
I made a spicy range sauce and marinade for my pork chops, which gave them a little south of the border flair. They had a hint of both sweet and spicy, and were simply delicious. I served it over wild rice with my leftover black beans Cubano style that I used for , and made some light onion rings to go with the pork as well. Chicken Kebabs with Garlic Jalapeno Mustard Vinaigrette, Fajitas y Frijoles
Orange Rosemary Pork Chops
1/2 cup olive oil
1/4 cup red wine vinegar
1 TBSP brown sugar
1 tsp garlic
1/4 cup orange juice
2 TBSP fresh rosemary, chopped fine
1/4-1/2 tsp red pepper flakes or to taste
1 tsp spicy orange powder
3-4 pork chops, about 1-1 1/2 inches thick.
Mix all the ingredients together well and marinate the pork chops for at least 3-4 hours before cooking. Then grill up the pork chops until they are completely cooked. This marinade also goes very well with lamb too.
Of course I served this dish with wine. I went with a cool, crisp chardonnay because it is summer time, and I drink a lot more white wine in the summer than I drink red, but a pinot noir or a Malbec, or any other lighter red wine would do just fine as well.
Stay safe, stay well and stay cool. ‘Til next time.