Rosemary & Orange Pork Chops

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.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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