I feel like a broken record, but:
Baby, it’s cold outside.
Feel free to remind me that it’s only 36 days until spring. With a snowstorm practically every week and temperatures barely out of the teens most days (that’s Fahrenheit, all my international friends), winter is not one of my favorite things right now.
But something that’s always one of my favorites is pork. That other white meat is just as tasty and versatile as the original white meat. And thanks to some unexpected citrus flavors, this dish offers a welcome reminder of the sunshine to come. In you know, just 35.5 days.
Orange-Mustard Glazed Pork Chops
½ cup of orange juice
2 tablespoons of orange marmalade
1 tablespoon of whole grain mustard
1 tablespoon of canola oil
4 bone-in pork loin chops
2 to 3 sprigs of rosemary
1 medium red onion, cut into wedges
2 tablespoons of lime juice
Heat your oven to 425.º
In a small saucepan, combine the orange juice, marmalade and mustard. Heat over medium-high heat. Bring to a boil and then reduce the heat and simmer for about 15 minutes until slightly syrupy.
Heat a large oven-proof skillet over medium-high heat. Add the oil and swirl to coat. Lightly season the pork chops with salt and pepper, and then cook for 5 minutes on one side until browned. Flip the pork chops and add the rosemary and onion to the skillet. Pour the juice mixture over the chops and then bake for 10 minutes, or until the internal temperature reaches 140.º
Remove the pork chops, onions and rosemary from the skillet. Return the skillet to medium-high heat, add the lime juice, and let cook for about 4 minutes until the sauce thickens. Add the pork chops back to the skillet to coat with the sauce. Then plate, top with some cooked onions, drizzle with extra sauce, and eat.
Get this: It appears that I haven’t posted a chicken recipe in 4 months. For this chicken-obsessed cook, that’s a really (really) long time. Not that I haven’t been making chicken. Oh, because I have. I think I just felt that I was inundating everyone with too many chicken recipes. Although, as I’ve said before—you can never have too many chicken recipes. It’s true. Look it up. Go on, I’ll wait. In the meantime, I’ll be enjoying some grilled chicken thighs. Mmm. They’re so tasty, thanks to an Asian-inspired marinade that’s both salty and citrusy.
Citrus Marinated Chicken Thighs
4 to 6 skin-on bone-in chicken thighs
3 tablespoons of soy sauce
2 tablespoons of vegetable oil
2 cloves of garlic, sliced
1 teaspoon of lime zest
1/4 cup of lime juice
1 teaspoon of orange juice
1/4 cup of orange juice
1 bunch of scallions, diced
1 teaspoon of salt
½ teaspoon of pepper
In a food processor or blender, combine the soy sauce, vegetable oil, garlic, lime zest, lime juice, orange zest, orange juice, scallions, salt and pepper. Reserve about 1/4 cup of the marinade and pour the rest into a large Ziploc bag. Add the chicken thighs, seal and gently toss so the chicken is covered with the marinade. Chill at least 30 minutes.
Heat your grill to medium-high heat. Add the chicken thighs and grill until cooked through, about 5 to 6 minutes on each side. Let rest a few minutes, top with reserved marinade, and eat.